So, most days I say, “I should post to my recipe blog, but what to post?” And then I get tired or distracted and wander off. There were several days of, “I keep eating cheese popovers, I should post those… Oh, the recipe is way over there…. Ooo shiny!” But today, today I crave citrus/strawberry/ginger sorbet, and that recipe is on my computer, so no walking required. I win! This stuff is absolutely fabulous, and based off a recipe I found on epicurious. Yes, it takes a bit of time, and yes, it’s not quite summer yet, but it’s too tasty to wait (also I’m pregnant… still… so I get to post what I want!).
Ginger and Citrus Sorbet (with strawberries!)
5 cups water
2 cups sugar
3 tablespoons finely chopped peeled fresh ginger
2 teaspoons finely grated lemon peel (I skipped this)
2 teaspoons finely grated lime peel (I skipped this)
3 tablespoons fresh lemon juice
3 tablespoons fresh lime juice
A handful of frozen strawberries.
Combine 5 cups water, sugar and ginger in heavy large saucepan. Bring to boil, stirring until sugar dissolves. Reduce heat and simmer 10 minutes. Strain liquid into large bowl; discard solids. Return liquid to same saucepan. Add lemon and lime peels. Boil 2 minutes. Remove from heat. Whisk in lemon and lime juices. Throw in the strawberries Cool completely. Pour mixture into 13x9x2-inch glass baking dish. Cover and freeze until solid, about 6 hours or overnight. Transfer mixture to processor and puree until smooth. Return to same glass dish; cover and freeze until solid, at least 3 hours or overnight. Try not to consume in one sitting (go on, I dare you, it’s addictive once you take a couple bites).
Makes 8 servings (or one large one, just for me, all for MEEEEEEEEEE!)