Best Lemon Ginger Sorbet Recipes

CHAMPAGNE, LEMON, LIME & GINGER SORBET

Champagne, Lemon, Lime & Ginger Sorbet image

I love this recipe because I spent hours experimenting and it leaves that real tangy taste in your mouth.

Provided by ace200844

Categories Frozen Desserts

Time P2DT10m

Yield 2 sorbet, 6-12 serving(s)

Number Of Ingredients 8

Ingredients

1 lime, rind of
1 lemon, rind of
75 g ginger, grated
6 cups champagne (cheap)
2 cups caster sugar
1 lime, juice of
1 lemon, juice of
2 egg whites

Steps:

Bring champagne and sugar to boil.
When sugar dissolves add rind of lemon, lime and ginger; boil for 8 minutes.
Add juice and boil for another 8 minutes.
Freeze overnight.
Mash up the mix until thick liquid.
Beat egg whites until stiff peaks.
Mix egg whites with mix then freeze overnight again.

Nutrition Facts : Calories 500.5, Fat 0.6, SaturatedFat 0.3, Sodium 34.2, Carbohydrate 82.6, Fiber 1.8, Sugar 69.6, Protein 2.5

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

Ingredients

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

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