Recipe - Fresh Ginger And Citrus Sorbet

5 cup Water
2 cup Sugar
3 tablespoon Fresh ginger; peeled, finely
chopped
2 teaspoon Lemon peel; finely grated
2 teaspoon Lime peel; finely grated
3 tablespoon Fresh lemon juice
3 tablespoon Fresh lime juice
Fresh mint sprigs

Combine 5 cups water, sugar and ginger in heavy large saucepan. Bring to
boil, stirring until sugar dissolves. Reduce heat and simmer 10 minutes.
Strain liquid into large bowl; discard solids.

Return liquid to same saucepan. Add lemon and lime peels. Boil 2 minutes.
Remove from heat. Whisk in lemon and lime juices. Cool completely. Pour
mixture into 13x9x2 inch glass baking dish. Cover and freeze until solid,
about 6 hours or overnight.

Transfer mixture to processor and puree until smooth. Return to same glass
dish; cover and freeze until solid, at least 3 hours or overnight. (Can be
prepared 3 days ahead. Keep frozen.) Scoop sorbet into glasses or bowls.
Garnish with mint.

Per Serving: Calories 200; total fat 0.5 g; saturated fat 0; cholesterol 0

Printed in Bon Appetit April 1998

Typed and Busted by Carriej999@AOL.com 4/98

Recipe by: Sally Anne Smith and Ron Lento

Posted to MCRecipe Digest by Carriej999 Carriej999@aol.com on Apr 3,
1998