Pumpkin and Ginger Sorbet
Inspired by techniques from NYT Cooking.
An autumn sorbet of pumpkin purée cooked with cloudy apple juice, fresh ginger and warm spices.
None of the 14 major EU allergens. Always check the labels of the products you use.
Method
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Equipment
- ice-cream maker
- small saucepan
- whisk
- bowl
- freezer container with lid
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 88 kcal |
| Protein | 0.6 g |
| Carbohydrate | 21.7 g |
| of which sugars | 17.6 g |
| of which free sugars | 16.3 g |
| Fat | 0.3 g |
| of which saturates | 0.1 g |
| Fibre | 1.5 g |
| Salt | 0.02 g |
Protein per 100 kcal
0.7 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
Metric · 8 servings
Sorbet
- 300 g smooth pumpkin or butternut purée (tinned or homemade)
- 650 ml cloudy apple juice
- 20 g fresh ginger, peeled and very finely chopped
- 1 tsp ground cinnamon
- ½ tsp freshly grated nutmeg
- ¼ tsp ground cloves
- 1 pinch ground black pepper
- 50 g light brown sugar
- 21 g honey about 1 tbsp
- 1 tsp vanilla
- 1
Spice. Whisk the pumpkin with 250 ml of the apple juice in the pan until smooth, then add the ginger, spices, brown sugar and honey.
- 2
Cook. Bring to a gentle simmer and cook on low for 15 min, stirring now and then, so the spices lose their raw taste.
- 3
Loosen. Tip into the bowl and whisk in the rest of the juice and the vanilla. Chill for at least 4 h, or overnight.
- 4
Churn. Churn until thick, like soft mashed potato, 30-45 min.
- 5
Freeze. Freeze for at least 2 h. It sets hard, so move it to the fridge 30-60 min before scooping.
Storage
Keep covered in the freezer for up to 1 week; sorbet turns icy after that. Soften for 10 min before scooping.
