[Just in time to honor our Ice Cream Contest, Faith's next installment is a sorbet recipe. Faith is one of several writers we're trying out for the vacant writer/editor positions, so comment away!]
This can end a meal on a light note, served with berries; or you can use less sugar and serve it as a refreshing palate cleanser between courses.
Spiked Lemon Ginger Sorbet
2 cups fresh lemon juice (from about 4-6 large lemons)
4 cups water
1 cup sugar
1/2 cup honey
1/4 cup fresh ginger, sliced thin - peeling unnecessary
Pinch of salt
6 tablespoons whiskey, divided
1. Juice the lemons and strain the juice into a large bowl.
2. In a saucepan, bring the water, sugar, honey, ginger and 4 tbsp whiskey to a boil.
3. Simmer over low heat for 5 minutes and then let the syrup steep for an additional 15 minutes.
4. Strain into the same bowl as the juice. Stir in a pinch of salt and two more tbsp whiskey.
5. Refrigerate until chilled, preferably overnight.
6. Transfer to an ice cream maker and freeze for about 15-20 minutes. Or, if you don't have an ice cream maker, freeze the mix and take it out to whiz it through the food processor a few times over the course of about four hours.
7. Pack into a container and cover with plastic wrap completely touching the surface of the sorbet, then cover tightly with a lid and freeze for at least three hours before serving.