The candied ginger gives this pretty pale green sorbet an elegant kick of flavor.
- 4 tart green apples (1 pound total)
- 2 cups unsweetened apple juice
- 1 tablespoon fresh lime juice
- 1 tablespoon minced candied ginger
- 4 sprigs fresh mint
Peel, core, and thinly slice 3 of the apples. Set the other aside to
use as garnish.
In a blender or food processor, combine the apples, apple juice, and
lime juice and process until smooth. Add the ginger and pulse just to mix.
Transfer to an ice cream maker and freeze according to the
Thinly slice the remaining apple. Spoon the sorbet into chilled
bowls and garnish with the apple slices and mint sprigs.
NOTE: The sorbet can be kept in the freezer for several days. Let it sit at
room temperature for up to an hour (depending on its hardness) before
serving. It should be pleasingly soft but not watery.
Recipe reprinted by permission of Broadway Books. All rights reserved.
nutrition information per serving
57 calories; 0g total fat; 0mg cholesterol; 45mg sodium; 15g carbohydrates; 1g fiber; 0g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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