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Lemon ginger honey sorbet

May 11, 2013

It’s finally getting sunny in NorCal again! I definitely look more forward to the latter half of the spring, when the sun comes out and things get a little warmer. To celebrate the weather, I decided to make sorbet, which is a nice, refreshing treat that is more satisfying than ice cream in hot weather (in my opinion, of course).

Sorbet

When this sorbet was fresh out of the ice cream maker, it actually had the consistency of Hawaiian shave ice, over which I was very excited, because it is very difficult to match the melt-in-your-mouth snow consistency of shave ice unless you have a special machine. (Note: Mainlanders, it’s SHAVE ice and not shaveD ice. Thank you).

Anyway, this was a great experience playing around with the ingredient dynamics and I am proud to present one with ginger, honey, and lemon juice.

Ingredients
2 cups water
1 Tbsp ginger
1/4 cup honey
1 lemon’s worth of juice and zest

Directions
(1) Roughly mince the ginger and add to the water. Bring the water to a boil. Once it begins to simmer, turn off stove and allow ginger to steep at least 60 minutes.
(2) Add the zest of the lemon to the water and steep another 30 minutes.
(3) Strain the water and add the lemon juice and honey to the now just-warm water. Stir to incorporate the honey into the water (heat up the water if it is not warm enough), and let cool in refrigerator for 1-2 hours.
(4) Transfer mixture to an ice cream maker and allow to churn for 20 minutes.
(5) Allow to sit in freezer to finish firming up.

Enjoy!

Dai Dai

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From → Recipes

2 Comments
  1. Yes! Finally someone writes about juice recipes.

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