PUMPKIN-GINGER SORBET
This autumnal sorbet can be made vegan-friendly by substituting agave syrup for the honey. If you would rather not use canned pumpkin, try roasting honeynut squashes, 40 minutes at 400 degrees, then scraping out the insides, which become a smooth purée under the heat; two squashes will give you enough purée for this recipe.The sorbet is excellent served with slivers of candied ginger on top or with pieces of pumpkin seed brittle. And it's surprisingly amenable to tracings of chilled dark chocolate sauce.
Provided by Florence Fabricant
Categories ice creams and sorbets, project, dessert
Time 6h20m
Yield 1 quart (6 to 8 servings)
Number Of Ingredients 10
Steps:
- In a small saucepan mix the pumpkin or squash with 1 cup of the cider until thoroughly incorporated. Stir in the ginger, cinnamon, nutmeg, cloves, pepper and honey. Bring to simmer on low heat and cook, stirring occasionally, for 15 minutes.
- Transfer to a medium-size bowl, stir in the remaining 2 cups cider, add the rum or bourbon if using, and the vanilla. Refrigerate at least 4 hours or overnight, until very cold.
- Churn the mixture in your ice cream maker for about 45 minutes, until it reaches the consistency of mashed potatoes. Transfer to a container and freeze at least 2 hours to firm up. To serve, transfer the sorbet to the refrigerator and allow to soften for about an hour before scooping.
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Ghostgamer
[email protected]This sorbet is delicious! I would definitely recommend it to anyone who loves pumpkin and ginger.
Suraj ck
[email protected]I'm not sure what I did wrong, but my sorbet turned out grainy. I followed the recipe exactly, so I'm not sure what happened.
TheGroxNL
[email protected]Overall, I thought this sorbet was just okay. It wasn't bad, but it wasn't anything special either.
User X
[email protected]This sorbet is a bit icy. I would recommend letting it thaw for a few minutes before serving.
MD Monerul
[email protected]I had some trouble getting the sorbet to freeze solid. I ended up having to freeze it for longer than the recipe called for.
JaySoSavage
[email protected]This sorbet is a bit too sweet for my taste. I would recommend reducing the amount of sugar in the recipe.
Lightskin Keed
[email protected]I'm not a big fan of ginger, but I really enjoyed this sorbet. The pumpkin flavor was dominant, and the ginger added just a hint of spice.
Aden khan Khan 786
[email protected]This sorbet is the perfect way to use up leftover pumpkin puree. I always have a can or two in my pantry, and this recipe is a great way to use it up before it goes bad.
M Abdullah Iqbal
[email protected]I love the versatility of this recipe. I've used it to make pumpkin ginger sorbet, but I've also substituted other fruits and spices. It's always delicious!
Aryan Xatteri
[email protected]This sorbet is so easy to make! I had it ready in just a few minutes. It's the perfect dessert for a busy weeknight or a special occasion.
Young King
[email protected]I'm always looking for new and healthy dessert recipes, and this sorbet definitely fits the bill. It's made with all-natural ingredients and it's packed with nutrients. I love that I can indulge in this dessert without feeling guilty.
Lesley Tawiah
[email protected]This sorbet was a hit at my dinner party! Everyone loved the unique flavor and the beautiful presentation. I served it with a dollop of whipped cream and a sprinkle of cinnamon, and it was absolutely perfect.
king salaase
[email protected]I was hesitant to try this recipe because I'm not a fan of pumpkin, but I'm so glad I did! The ginger really balanced out the pumpkin flavor, and the sorbet was surprisingly refreshing. I would definitely recommend this recipe to anyone who is lookin
Sk rone Sk
[email protected]This pumpkin ginger sorbet was a delightful treat! The combination of pumpkin and ginger was unique and flavorful, and the sorbet was perfectly smooth and creamy. I followed the recipe exactly and it turned out perfectly. I'm definitely going to be m