Lime - Ginger - Mint Sorbet

[Rachel Perlow]

Lime - Ginger - Mint Sorbet

Serves 10 as Dessert.

Worked really well, the very first time I made it! Icy, spicy, minty, refreshing sorbet/ice. This would be excellent as a palate cleanser for an Asian meal.

• 1 c Sugar
  
• 3 c water
  
• 1 bunch fresh Mint leaves, washed (it is not necessary to remove from stems, but if you don't then trim the stems into short lengths)
  
• 2 oz finger of fresh Ginger, peeled and finely diced
  
• 1/4 tsp Salt
  
• 2 Limes (zest one)
  
• 1 tsp Lime Zest, finely grated
  
• 2 T White Rum
  

Combine sugar and 2 cups of water in a pot over medium heat. Stir occasionally until sugar is dissolved, reduce heat to low. Add 1/4 of mint and ginger. Allow to steep for about 10 minutes. Remove from heat and allow to cool for a few minutes.

Place remaining 1 cup of water, and the rest of the mint and ginger in a blender or food processor. Puree for 1 minute. Pour into a large bowl through a wire mesh strainer. Press and squeeze to remove as much juice as possible. Discard pulp.

Place steeped mint and ginger into blender or food processor along with about 1 cup of the sugar syrup. Puree and pour into the bowl through the strainer. Do the same with the remaining sugar syrup. Press and squeeze to remove as much liquid from the pulp as possible. Discard pulp. Add salt to mixture in bowl.

Squeeze 2 limes through the strainer into the bowl. Taste to see it needs more lime or sugar. Add lime zest and rum, stir. Chill in the refrigerator for an hour or so. Freeze as per your ice cream maker's directions. Spoon into airtight container and firm in freezer for a few hours before serving.

Makes approximately 1.25 quarts.

Keywords: Dessert, Ice Cream, Ice Cream Maker, Kosher, Vegan, Vegetarian, Fruit, Hot and Spicy, Blender, Food Processor

( RG568 )