Lime Sorbet with Ginger-Lime Sauce
from the kitchen of Sharmagne Leland-St. John

4 cups granulated sugar
4 cups water
1 ½ cups cold lime juice, freshly squeezed

Ginger-Lime Sauce:
1 ½ cup granulated sugar
1 ½ cup brown sugar, packed
6 tablespoons water
1 ¼ cup lime juice,freshly squeezed
3 tablespoons crystallized ginger, chopped
3 tablespoons unsalted butter

In a large sauce pan, combine sugar and water and bring to a boil.
Simmer for approximately 5 minutes or until sugar dissolves.

Cool completely

Combine 1 cup of the simple syrup with the lime juice and process
in an ice cream maker for 25 minutes. Immediately transfer the
sorbet to a plastic container and store in the freezer until ready to serve.
If you do not own an ice cream maker, pour into a plastic container,
place in the freezer and stir several times when crystals begin to
form. Freeze over night.

In a heavy bottomed sauce pan, combine all the ingredients for the
sauce. Cook over low heat, stirring until the sugar dissolves.
Bring to a boil and cook for approximately 15 minutes or until the
liquid is reduced to one cup. Let cool. Drizzle the lime juice
over the sorbet and serve.


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