It was my birthday on Tuesday and I have been very busy celebrating with various friends, and of course my lovely family. And guess what they all gave me? A very super duper ice cream maker. I am overjoyed to receive it and I have for you here my very first creation…..
Now I knew it was going to be a close call trying to get this made and blogged in time for Kavey at Kavey Eats “Bloggers Scream For Ice Cream Challenge” this month. And in fact I have missed the deadline.
Would you believe it though, she has let me off. Thanking you!
So, I would like to present to you a lemon and ginger sorbet.
I thought of it funnily enough because I love drinking fresh lemon & ginger tea when I am ill and the only fruity herbal tea from a packet that I like is the Twining’s lemon & ginger tea.
The recipe I used came from the Gaggia manual. It was easy and it tastes really zingy. I did spot a wonderful sounding lemon sorbet in the River Cafe cookbook that uses the entire lemon as well as some banana. So, bring on the next session. And the best bit of news is that it was ready in 30 minutes………what a result!
As I mentioned this is my entry to Kavey Eats “Blogger’s Scream For Ice Cream” monthly event. The theme this month is (or was) sorbets, granitas, spoom, shaved ices and slushies.
Lemon & Ginger Sorbet
Ingredients :- Makes half an ice cream tub’s worth
3 large lemons
1knob of ginger peeled & finely grated
Wash one of the lemons and grate the zest from one into a bowl.
Squeeze the juice from all 3 lemons into the bowl.
Add the water, ginger & sugar.
Give it a good stir before putting it into your ice cream mixer and that is it!
Alternatively freeze the mixture in a container, giving it a good whisk every half hour or so for about 4 hours.