rhubarb ginger sorbet
(started as a recipe from simplyrecipes.com)
3 1/2 cups of chopped fresh rhubarb (4-5 stalks)
2 1/2 cups of water
1 2/3 cups of sugar
1/4 teaspoon of salt
2 teaspoons of orange zest
2 tablespoons of chopped fresh ginger
2 tablespoons of corn syrup
place rhubarb, sugar, water, salt, orange zest, and ginger in a saucepan and bring to a boil. reduce heat and simmer until the rhubarb breaks down and the sugar has dissolved.
cool slightly. purée in a blender until smooth. strain to remove pulp. stir in corn syrup. cover and refrigerate until totally chilled, several hours or overnight.
process in your ice cream maker according to the manufacturer's instructions.
so...i forgot the corn syrup. my a subconscious move. likely because i'm simply scattered. but here's what i learned- stirring in that bit of syrup will significantly reduce the amount of ice crystals in your sorbet.
while this batch tasted sweet, with a fantastic bite of ginger at the end, the texture was a bit off.
gingersnaps
3/4 cup unsalted butter, room temperature
1/2 cup dark brown sugar
1/2 cup white sugar
1/4 cup molasses
1 large egg
1/2 teaspoon vanilla extract
2 cups all purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1 1/2 teaspoons ground cinnamon
2 teaspoons ground ginger
1/2 teaspoon ground allspice
2 tablespoons crystallized ginger, chopped
beat the butter and sugars until light and fluffy. add the molasses, egg, and vanilla extract and beat until incorporated. in a separate bowl whisk together the flour, baking soda, salt, and spices. add to the butter mixture and mix until well combined. stir in crystallized ginger. cover and chill the batter for about 30 minutes or until firm.
preheat the oven to 350f.
roll the dough into about one inch balls. (if you like, roll the balls in sugar to coat) place on a parchment lined baking sheet, about two inches apart. flatten each ball slightly. bake for about 12 - 15 minutes. cool on a wire rack.
