2 inches fresh ginger root, peeled and sliced to large pieces
1/8 c sugar
1/4 c water
1/8 c mint leaves
makrut lime salt (optional garnish)
In small sauce pot, combine water, sugar, corn syrup, powdered ginger, ginger root and mint. Bring to a boil, stirring regularly to ensure sugar dissolves. Remove from heat and let steep for 10 minutes.
Strain syrup through a fine mesh sieve into a small bowl and cool bowl in an ice bath for 10 minutes. Discard solids.
In blender, puree watermelon thoroughly to liquid state. After strained syrup has cooled, add to watermelon and puree to combine.
Pour watermelon mixture into frozen bowl of ice cream maker and churn until firm. Can be served immediately or packed in freezer proof container and frozen.
sprinkle with makrut lime salt as optional garnish to serve
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