Thursday, Dec 20 2007

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Ginger Lime Sherbet

Ingredients:
100 gms fresh ginger
1 cup lime juice
1 cup water
2 tbsp. water
2 cups sugar

Method:

1. Wash, peel and grind ginger to a fine paste.
2. Add 2 tsbp. water, pass through a clean muslin cloth to extract juice.
3. Dissolve sugar in one cup water on low heat.
4. Add ginger and lime juice after sugar has dissolved.
5. Heat till mixture boils (approx. 5 minutes).
6. Remove from and heat and cool till warm.
7. Pour into clean sterile bottle.
8. Refrigerate and use as concentrate, when required.

To proceed:

1. Pour 2-3 tbsp. of concentrate in a 300 ml. glass.
2. Put 5-6 icecubes finely crushed and stir well.
3. Fill remaining space by pour water, stir and serve.

Or:

1. Add 3 tsbp. of concentrate to 300 ml. chilled water.
2. Whizz with an electrical hand blender, till frothy.
3. Serve immediately.

Note: Make sure you dissolve the sugar and water on low heat while making the concentrate, or the sugar might start settling down when refrigerated if boiled on very high heat.

Making time: 25 minutes
Makes: 400 ml. approx.
Shelflife: 1 month refrigerated

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