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Desserts: Fresh Ginger Sorbet

Source of Recipe

fooddownunder.com


List of Ingredients

2 cup water preferably filtered or spring
1 cup Splenda (original recipe calls for sugar)
2 lemons both juice and zest required
3 tbl fresh ginger root (3 to 4) very finely chopped


Recipe

* 1. In a non-reactive saucepan, combine water and sugar/splenda , bringing to a boil. Simmer for 5 minutes, or until splenda is dissolved.
* 2. As this syrup simmers, zest one of the lemons, and squeeze the juice from both, picking out any seeds but leaving bits of pulp.
* 3. Add lemon zest, and juice, plus ginger, to syrup, and let steep until cool. (You may strain out the ginger for a smoother texture, but we usually leave it in.)
* 4. Freeze, according to the directions of your ice cream machine

* If You Don't Have an Ice Cream Machine
* Pour the cooled ginger syrup (from Ginger Sorbet) into a stainless steel bowl, and place in the freezer. Let freeze until you have a 2-inch border of ice around the edge of the bowl - typically this takes 1 1/2 hours or so - then remove and scrape the frozen parts into the liquid middle, beating well with a whisk (or even an electric beater, if you want a very smooth texture). Repeat, freezing this time around for about 30 to 50 minutes. Repeat 1 or 2 times more, or until it is of a consistency where you can scoop it loosely into a ball or oval.