Wednesday, August 17, 2011

Spicy Lemon Sorbet

Earlier in the month, I made a gourmet dessert at home by stirring add-ins into plain old vanilla non-dairy ice cream (see post for Maple-Bourbon Ice Cream).  You can do the same thing to sorbet, in this quick recipe.  I recommend the lemon sorbet from Ciao Bella as the base.

  • 3 cups lemon sorbet
  • 2 tablespoons finely chopped crystallized ginger*
  • 1/4 teaspoon white pepper
1. Place a large bowl in the freezer to chill.  Meanwhile, let the sorbet stand at room temperature until softened - it will take about 45 minutes.  Place the softened sorbet in the chilled bowl, along with the crystallized ginger and white pepper.  Stir with a rubber spatula to combine.

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.

Nutrition Info:
6 servings (1/2 cup), Calories 124

Tasting Notes:
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.


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