Spiked Lemon Ginger Sorbet (Italy)

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Note: Organic ingredients are recommended...

Makes about 1.5 quarts

INGRDIENTS:

2 c fresh lemon juice (from about 4-6 large lemons)

4 c.water

1 c. sugar

1/2 . honey

1/4 c. fresh ginger, peeled and sliced thin

Pinch of salt

6 tbsp whiskey, divided

METHODS:

Juice the lemons and strain the juice into a large bowl.

In a saucepan, bring the water, sugar, honey, ginger

and 4 tbsp whiskey to a boil.

Simmer over low heat for 5 minutes and then let the syrup steep

for an additional 15 minutes.

Strain into the same bowl as the juice.

Stir in a pinch of salt and two more tbsp whiskey.

Refrigerate until chilled, preferably overnight.

Transfer to an ice cream maker and freeze for about 15-20 minutes.

Pack into a container and cover with plastic wrap,

touching the surface of the sorbet,

then cover tightly with a lid and freeze for at least three hours before

serving.

 

 

 

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