New year, new… Ah, who am I kidding, same ol’ me! Besides, is anyone else tired of the whole “New year, new me” business? By all means, set goals for yourself, work to improve you in a way that makes you happy, but let’s be real for a moment… How many of those resolutions are you really going to keep? Like, reeeeally guys, really. Which is why I’m starting a “New year, same ol’ awesome sauce me!” club. Cookies and fist bumps all around!
And while we’re being honest, my New Year was more like “New year, sick me.” Sadly not because I partied epically hard or because of anything particularly cool. Unless poorly suffering through a cold counts as cool. In which case my week and a half long sniveling, ache-ridden cold should put me at the top of the cool kid list.
Yeah, lame sauce, I know.
So when I FINALLY regained my sense of taste, I wanted something fresh. Sweet and fresh. Not like that candy bar I ate while I was sick that I couldn’t even taste. Seriously, is there anything sadder than eating a candy bar, your FAVORITE candy bar no less, when you can’t even taste it?! I mean, you should at least be eating all that super healthy stuff that you hate the taste of… Alas, sick me is not logical me. She’s more of a mope around in sweat pants crying over all those delicious ice cream calories she just slapped onto her thighs without even being able to taste. Le sigh.
Anywaaaaaay…. Enter LEMON GINGER SORBET. Sweetly tangy. And perfect for brightening your day (you know, assuming you can taste and whatnot…).
Lemon Ginger Sorbet
- Yield: 2 pints
- Category: Dessert
Ingredients
- 1 3/4 cup water
- 2 1/2 cups granulated sugar
- 2 cups freshly squeezed lemon juice (about 6 large lemons)
- 1-2 tbsp. lemon zest
- 2″ piece fresh ginger, finely grated
Instructions
- In a saucepan, whisk together the water and granulated sugar and bring to a boil. Boil, whisking occasionally, until the sugar has completely dissolved (1-2 minutes). Remove from heat and stir in the grated ginger. Allow to cool to room temperature.
- Whisk in the lemon zest and lemon juice, and transfer to a freezer safe container (a loaf pan works well for this). Freeze until firm (about 2-3 hours), stirring occasionally with a fork to break up any ice crystals.
Notes
Recipe adapted from The Kitchn
I would love this! Beautiful!!!
In truth, I was definitely thinking of both you and Kim when I made this. 🙂
What a creative combo! I’ve never had ginger ice cream. 🙂
It’s a fun combo! I actually got the idea from a box of chocolates my husband and I received for Christmas. There were a couple of lemon and ginger truffles he loved so much he asked me to recreate them as a sorbet. 😀
Loving this. It’s chilling in the Donvier ice cream maker now. YUM. Thanks!