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Ginger-Citrus Sorbet

with Papaya Compote

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

(0)

Difficulty:easy
Preparation:50 min
Ready in:300 min
lactose-free
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1 serving contains
Nutritional valueAmountEU-RDA %
Kcal
166
8%
Protein
0 g
0%
Fat
0 g
0%
Added Sugar
35 g
39%
Carbohydrates
36 g
14%
Roughage
2 g
-
Saturates
0 g
-

Recipe Development: EAT SMARTER

Ingredients

For servings

1 pieceGinger root (about 30 grams)
4 ouncesCane sugar
½Lemon
1Lime
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

Directions

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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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