Recipe: Spiked Lemon Ginger Sorbet
[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!]
Like those lemon shakeups at the street fair or the lemonade on your mom’s back porch, cold and beaded with condensation, this sorbet carries all that nostalgic sweetness of high summer, with light, feathery flakes of lemon ice that melt under the tongue. But it’s all grown up now too, with a cosmopolitan rush of whiskey and fresh ginger.
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.