Ginger Sorbet

Although fresh ginger ice cream is the current darling of many contemporary restaurants, this ice is infinitely more flavorful and satisfying, to say nothing of lower in fat. It's extraordinarily refreshing, the hot tingle of fresh ginger bouncing off the sweet, icy coolness. Eating it is a charged, highly sensual experience. This is another inn favorite, for which we used to get frequent recipe requests. But it's also one of the desserts CD absolutely craves at times. 

Serve it between courses at a fancier meal, or as dessert --- plain or with fresh raspberries and some crisp, simple cookies. An ice cream machine yields the smoothest results, but alternate directions for freezing machine-less are also given.

Ingredients

2 cups water, preferably filtered or spring

1 cup sugar

2 lemons (both juice and zest required)

3 to 4 tablespoons peeled, very finely chopped fresh ginger root

1. In a non-reactive saucepan, combine water and sugar, bringing to a boil. Simmer for 5 minutes, or until sugar is dissolved.

2. As this syrup simmers, zest one of the lemons, and squeeze the juice from both, picking out any seeds but leaving bits of pulp.

3. Add lemon zest, and juice, plus ginger, to syrup, and let steep until cool. (You may strain out the ginger for a smoother texture, but we usually leave it in.)

4. Freeze, according to the directions of your ice cream machine. 

If You Don't Have an Ice Cream Machine

Pour the cooled ginger syrup into a stainless steel bowl, and place in the freezer. Let freeze until you have a 2-inch border of ice around the edge of the bowl --- typically this takes 1 1/2 hours or so --- then remove and scrape the frozen parts into the liquid middle, beating well with a whisk (or even an electric beater, if you want a very smooth texture). Repeat, freezing this time around for about 30 to 50 minutes. Repeat 1 or 2 times more, or until it is of a consistency where you can scoop it loosely into a ball or oval.

Serves 6

Variation: Ginger-Peach Sorbet