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    Ginger-Lemon Tonic --w


    Source of Recipe


    Cooking Light Magazine – Sheridan Warrick
    Ginger-Lemon Tonic --w
    Serves: 2 (1-1/2 cups each)

    2 c. chilled apple cider or apple juice, ‘divided’
    1/4 c. grated peeled fresh ginger, ‘divided’
    1/3 c. frozen lemon sorbet
    Optional: lemon slices

    Place 1 cup cider in blender. Place 3 T. grated ginger on several layers of damp cheesecloth. Gather cheesecloth together, squeeze cheesecloth bag over a small bowl. Set 2 T. ginger juice aside, and discard remaining ginger juice and pulp.

    Add ginger juice and remaining 1 T. grated ginger to blender and process until smooth. Add remaining cider and sorbet. Blend until smooth and frothy. Garnish with lemon slices; if desired.

    One 1-1/2-cup serving equals: 146 calories…0 fat…0.1 gm protein…35 gm carbohydrate…trace fiber…0 cholesterol…37 mg sodium +++WWP:3
 

 

 

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