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Matthew Kenney's Aromatic Sorbet


peel of 1 lemon
3 cups granulated sugar
1 piece fresh ginger
--about 1-inch long
--smashed with the side
--of a chef's knife
3 cinnamon sticks
6 star anise
2 cups fresh orange iuice
8 small spri fresh mint

1. With a vegetable peeler, from the lemon cut strips of peel about 1 1/2 inches long and about 3/4 inch wide. Stack the strips and cut into long julienne strips about 1/8 inch wide.

2. In a large saucepan, combine lemon strips, sugar, ginger, cinnamon and star anise. Bring to boil over high heat, then allow to cool. Remove cinnamon sticks and star arise. (Flavors will be intensified if the syrup is made 1 day head.)

3. Combine the syrup, water and juice in an ice cram maker and follow the manufacturer's instructions. Or, put in a shallow pan, cover and freeze.

4. When ready to serve, put in a food processor to puree until smooch (do not liquefy) and serve immediately in a cocktail glass with a sprig of mint on top.

Per serving: About 318 cal, 0 g pro, 81 g car, 0 g fat, 0% cal from fat, 0 mg chol, 1 mg sod, 0 g fiber.

Busted by Gail Shermeyer <>

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Contributor: Womans Day Low-Fat Meals, Summer 97

Yield: 8 servings

Preparation Time: 0:00

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