Spiked Lemon Ginger Sorbet – a delicious recipe with lemon juice, water, sugar, honey, fresh ginger, salt. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
1. Juice the lemons and strain the juice into a large bowl.
2
2. In a saucepan, bring the water, sugar, honey, ginger and 4 tbsp whiskey to a boil.
3
3. Simmer over low heat for 5 minutes and then let the syrup steep for an additional 15 minutes.
4
4. Strain into the same bowl as the juice. Stir in a pinch of salt and two more tbsp whiskey.
5
5. Refrigerate until chilled, preferably overnight.
6
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
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.
332
kcal
Calories
89
g
Carbs
2
g
Protein
CarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 2 cups fresh lemon juice (from about 4-6 large lemons), 4 cups water, 1 cup sugar, 1/2 cup honey, and more.
Yes, Spiked Lemon Ginger Sorbet falls under the Baking & Desserts category and is a great choice for this type of meal.
Keep frozen in an airtight container for up to 1–2 months. Let it soften for a few minutes before serving.
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