Lemon Ginger Sorbet Recipes

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LIME, GINGER, AND LEMONGRASS SORBET



Lime, Ginger, and Lemongrass Sorbet image

Provided by Laura O'Neill

Categories     Ginger     Dessert     Kid-Friendly     Frozen Dessert     Spring     Summer     Lemongrass     Lime Juice     Fat Free     Kidney Friendly     Vegan     Vegetarian     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher     Small Plates

Yield Makes about 1 quart

Number Of Ingredients 4

2 thick lemongrass stalks, cut into 2-inch pieces
2 cups (400 grams) sugar, plus more as needed
1/2 cup fresh ginger juice (from about 160 grams peeled fresh ginger; see Cooks' Note)
1/2 cup fresh lime juice (from about 8 limes)

Steps:

  • 1. In a blender, combine the lemongrass with 3 cups water and puree until mostly smooth. (Lemongrass is very fibrous, so you will not get to a completely uniform consistency; that's okay.) Transfer the puree to a saucepan and bring to a simmer over medium heat. Remove from the heat, cover, and let the liquid infuse for 15 to 20 minutes. Strain the syrup into a bowl, pressing on the solids; discard the solids in the strainer. You should wind up with about 2 cups of strained "lemongrass tea"; be sure to measure out your final yield.
  • 2. In a medium saucepan, combine the "lemongrass tea" with the same amount (by volume) of sugar. So, if you wind up with 2 cups tea, you will add 2 cups (400 grams) sugar. Stir the mixture over medium-high heat until all the sugar has dissolved and the syrup comes to a simmer. Remove from the heat and let cool completely.
  • 3. Transfer the cooled syrup to a quart-size container and stir in the ginger juice and lime juice. Cover and refrigerate the sorbet base until completely cold, at least 3 hours.
  • 4. Pour the chilled sorbet base into an ice cream maker and freeze according to the manufacturer's instructions. Place the container in which you refrigerated the sorbet base in the freezer so you can use it to store the finished sorbet. Churn the sorbet until it resembles Italian ice. Transfer the sorbet to the chilled storage container and freeze until hardened to your desired consistency. The sorbet will keep, frozen, for up to 7 days.

LEMON GINGER SORBET



Lemon Ginger Sorbet image

From "Cooking Light". Nice tart lemon flavour with a tangy gingery aftertaste. Took me a while to get the texture right, but that's because I made it without an ice cream machine.

Provided by Pepita

Categories     Frozen Desserts

Time 4h20m

Yield 8 serving(s)

Number Of Ingredients 5

3 cups water
1 cup sugar
6 tablespoons honey
1 tablespoon ginger juice (from one 2-inch piece of fresh ginger, peeled)
1 cup fresh lemon juice

Steps:

  • Combine the water and sugar in a large saucepan, and bring to a boil, stirring until the sugar dissolves. Remove from heat, and stir in honey. Cool completely.
  • Grate ginger; place ginger on several layers of damp cheesecloth. Gather edges of cheesecloth together; squeeze cheesecloth bag over a small bowl to measure 1 tablespoon ginger juice. (When I did this step, the juice came pouring out as I grated the ginger, so I was able to skip the straining part),.
  • Combine the sugar mixture, ginger juice, and lemon juice in a large bowl.
  • Pour mixture into the freezer can of an ice-cream machine, and freeze according to manufacturer's instructions. Spoon the sorbet into a freezer-safe container; cover and freeze 1 hour or until firm.
  • *OR* if you don't have an ice cream machine, stir the sorbet every half hour or so to as it is freezing (to break the ice crystals and prevent it from separating) until it reaches the desired consistency. You may have to run it through the blender if it freezes too solid or if it separates into its components; you may also want to take it out of the freezer and leave it in the fridge for 20 minutes immediately before serving to soften it up.

Nutrition Facts : Calories 152.3, Sodium 2.7, Carbohydrate 40.6, Fiber 0.1, Sugar 38.6, Protein 0.2

20 BEST GINGER DESSERT COLLECTION



20 Best Ginger Dessert Collection image

Provided by insanelygood

Categories     Desserts     Recipe Roundup

Number Of Ingredients 20

Gingerbread Caramel Milkshake
Gingerbread Cake
Gingerbread Latte
Gingerbread House Chocolate Bark
White Chocolate Gingerbread Truffles
Gingerbread Whoopie Pies
Gingerbread Cheesecake Trifle
Gingerbread Fudge
Lemon Ginger Sorbet
Turmeric Ginger Honey No-Churn Ice Cream
Gingerbread Oatmeal Bars
Ginger Cream Tart
Gingerbread Biscotti
Crystallized Ginger
Gingerbread Shortbread Cookies
Ginger Poached Pears
Gingersnap
Gingerbread Men
Ginger Pear Puff Pastry Tart
Apple Crisp with Ginger

Steps:

  • Select your favorite recipe.
  • Organize all the required ingredients.
  • Prep a ginger treat in 30 minutes or less!

Nutrition Facts :

FRESH GINGER AND CITRUS SORBET



Fresh Ginger and Citrus Sorbet image

Categories     Citrus     Ginger     Dessert     Kid-Friendly     Low Sodium     Frozen Dessert     Spring     Vegan     Bon Appétit     Fat Free     Kidney Friendly     Vegetarian     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher     Small Plates

Yield Makes 8 servings

Number Of Ingredients 8

5 cups water
2 cups sugar
3 tablespoons finely chopped peeled fresh ginger
2 teaspoons finely grated lemon peel
2 teaspoons finely grated lime peel
3 tablespoons fresh lemon juice
3 tablespoons fresh lime juice
Fresh mint sprigs

Steps:

  • Combine 5 cups water, sugar and ginger in heavy large saucepan. Bring to boil, stirring until sugar dissolves. Reduce heat and simmer 10 minutes. Strain liquid into large bowl; discard solids.
  • Return liquid to same saucepan. Add lemon and lime peels. Boil 2 minutes. Remove from heat. Whisk in lemon and lime juices. Cool completely. Pour mixture into 13x9x2-inch glass baking dish. Cover and freeze until solid, about 6 hours or overnight.
  • Transfer mixture to processor and puree until smooth. Return to same glass dish; cover and freeze until solid, at least 3 hours or overnight. (Can be prepared 3 days ahead. Keep frozen.) Scoop sorbet into glasses or bowls. Garnish with mint.

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