Lemon Ginger Sorbet
- Yield: 2 pints 1x
- Category: Dessert
Ingredients
Scale
- 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
Find it online: https://thesimple-sweetlife.com/lemon-ginger-sorbet/
