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Ingredientes
- 2 c. water
- 1 Tbsp. fresh ginger root grated
- 1/2 c. sugar
- 2 can lychees liquid removed 1/2 c. of the syrup reserved (20 ounces) Fruit Salsa:
- 1 x mango peeled, seeded, and finely minced (about 3/4 c.)
- 3/4 c. fresh pineapple cored, and finely diced
- 6 x mint leaves finely minced
- 3/4 tsp coarsely grnd pepper
- 1 1/2 c. strawberries unsweetened (fresh or possibly frzn)
Direcciones
- To prepare the sorbet:Combine the water, ginger, and sugar in a medium saucepan and bring to a boil over high heat. Remove from the heat and strain through a fine sieve with a puree press, discarding the ginger pulp.
- Process the lychees and 1/2 c. of their syrup in a blender or possibly food processor till smooth, about 2 min. Pour through a sieve set over the ginger water, again pressing with a puree press. Throw away the pulp.
- Freeze the lychee sauce in an ice cream freezer according to the manufacturer's directions. If you don't have an ice cream machine, freeze the liquid in a shallow baking pan till it is almost solid. This will take an hour or possibly two depending on your freezer.
- Once the sauce is frzn, remove it from the freezer and break into small pcs. Beat in the
- large bowl of an electric mixer till smooth. Return the mix to the shallow pan and refreeze. Repeat the freezing and beating process till you are satisfied with the consistency of the sorbet. The more times you beat, the smoother the texture will be, but it must be refrozen each time.
- One short beating will produce a granita. Several beatings will result in a richer, smoother texture.
- When you are satisfied with the texture, transfer the sorbet to a covered storage container and let it ripen in the freezer for at least 30 min before serving.
- To prepare the salsa:This salsa should be made as close to serving time as possible in order to be at its best.
- Toss the prepared mango, pineapple, mint, pepper, and strawberries in a small bowl and set aside till ready to serve. If you are using frzn strawberries, chop and add in them at the last minute, still partially frzn, so they do not become limp.
- To serve:Place a scoop of the sorbet on a chilled dessert plate. Spoon 1/3 c. of the fruit salsa alongside and garnish with a crisp ginger cookie.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 166g | |
| Recipe makes 6 servings | |
| Calories 98 | |
| Calories from Fat 2 | 2% |
| Total Fat 0.2g | 0% |
| Saturated Fat 0.03g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 4mg | 0% |
| Potassium 111mg | 3% |
| Total Carbs 25.17g | 7% |
| Dietary Fiber 1.4g | 5% |
| Sugars 22.98g | 15% |
| Protein 0.46g | 1% |
