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Ginger-Citrus Sorbetwith Papaya Compote

Ginger-Citrus Sorbet - Ginger-Citrus Sorbet - Light sorbet with an exotic touch
Ginger-Citrus Sorbet - Light sorbet with an exotic touch


Calories:166 kcal
Preparation:50 min
Ready in:300 min
1 serving contains (Percentage of daily recommendation)
Calories166 kcal(8%)
Protein0 g(0%)
Fat0 g(0%)
Carbohydrates36 g(14%)
Added Sugar35 g(39%)
Roughage2 g(7%)

Recipe Development: EAT SMARTER


For servings

1 pieceGinger root (about 30 grams)
4 ouncesCane sugar
1small Papaya
3 tablespoonsHoney
½ cupsWhite wine (or pear juice)

Kitchen Utensils

1 Small pot, 1 Casserole dish, 1 Small bowl, 1 Measuring cups, 1 Cutting board, 1 Large knife, 1 Small knife, 1 Tablespoon, 1 Teaspoon, 1 Peeler, 1 Fine-mesh sieve, 1 Immersion blender, 1 Fine grater, 1 Citrus juicer


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1 Peel the ginger and finely chop. Add ginger and sugar to a pot with 250 ml (approximately 1 cup) water and bring to a boil. Reduce heat to low and simmer for 10 minutes. Pour through a fine-mesh sieve into a second pot.
2 Rinse lemon and lime, wipe dry and grate the peel. Squeeze fruits separately. Add the lime and lemon peel to the ginger-water mixture, boil for 1 minute and remove from heat.
3 Add 2 tablespoons of lime juice and 1 tablespoon of lemon juice to the mixture.
4 Allow sauce to cool completely, then pour into a baking dish or a shallow dish and freeze until hard for 3-5 hours (preferably overnight).
5 Peel, halve and core the papaya.
6 Remove the flesh and cut into small cubes. Bring the papaya to a boil with honey and white wine. Remove from heat and let cool.
7 Purée the ice cream briefly with an immersion blender and put back in the freezer for about 1 hour. Serve the sorbet with the papaya compote.


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