Ginger Citrus Sorbet

Ingredients

• 30 g ginger (1 piece)
• 100 g cane sugar
• 0.5 Organic lemon
• 1 Organic Lime
• 1 small papaya
• 3 tbsp honey
• 125 ml white wine (or pear juice)

Instructions

1. 1.

   Peel and finely chop the ginger; simmer with sugar in 250 ml water for 10 minutes over low heat, then strain through a fine sieve into another pot.

2. 2.

   Wash, dry, and zest the lemon and lime. Juice each fruit separately. Add citrus zest to the ginger syrup, cook for 1 minute, then remove from heat.

3. 3.

   Stir in 2 tbsp lime juice and 1 tbsp lemon juice.

4. 4.

   Allow the sauce to cool completely, then pour into a shallow dish or baking pan and freeze for 3-5 hours until firm (best overnight).

5. 5.

   For the compote, peel, halve, and pit the papaya. Cut flesh into small cubes, simmer with honey and white wine once, remove from heat, and let cool.

6. 6.

   Blend the sorbet briefly with a stick blender or in a food processor, then return to the freezer for about 1 hour. Scoop into bowls and serve with the papaya compote.