Feeling pressed to put the remaining two cups of pineapple juice from Friday’s cake to use, I made a sorbet.
You Will Need:
1 cup water
1 cup caster sugar
1 thumb-sized piece of fresh ginger, thinly sliced
Peel of 1 lime, as much pith as possible removed
In the sugar and water, simmer the ginger and lime peel for about ½ hour. Strain into a glass and chill until completely cool. Bring back to room temp and dissolve into pineapple juice. Process in ice-cream maker according to directions for your machine. Can also be made in a freezer tray, simply take care to keep moving it about and scraping. It will also need to stand a few minutes at room temperature before serving as it freezes quite hard.
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