- 3 cups lemon sorbet
- 2 tablespoons finely chopped crystallized ginger*
- 1/4 teaspoon white pepper
2. Cover and return to the freezer, and re-freeze to desired consistency.
Note: the sorbet will turn even more watery than vegan ice cream at room temperature, but it will re-freeze better and faster than the ice cream too, so fret not.
*If you're having trouble finding crystallized ginger sprinkled with vegan-friendly sugar, I recommend Woodstock Farms, made with raw cane sugar.
6 servings (1/2 cup), Calories 124
Super refreshing and zippy on the tongue - kind of like a grown-up Italian ice. I would add more crystallized ginger next time, but the spice from the white pepper was just right. A great palate cleanser at the end of a meal.
Update: try topping this spicy sorbet with the Easy Fruit Compote recipe I made for this blog. The combination of the sweet ginger and rich dried fruits makes a great pairing. Call this an "Autumn Harvest" sundae, since the flavors hint at the fall harvest just around the corner.