Lime-ginger sorbet

Ingredients for 6 servings:

• 5 dl water
• 300 g brown sugar
• 6 limes
• 5 cm ginger, finely grated
• 2 tbsp peanuts, roasted with ginger (optional)
• 6 Physalis

Instructions

Working time approx. 15 minutes; Rest time approx. 5 hours; Total time approx. 5 hours 15 minutes

Bring the water and sugar to a boil, then simmer for about 10 minutes. Let it cool in a metal bowl. Finely grate the zest of 1 lime and juice all 6 limes. Stir the juice well with the grated zest and ginger and add to the sugar syrup. Cover and freeze in the metal bowl for about 5 hours, stirring 3-4 times, initially with a whisk, then with a hand blender. Let it thaw slightly before serving, stir well again with a hand blender, and return it to the freezer for about 15 minutes (you can also thaw it in the refrigerator until the sorbet is easy to portion). Pour into champagne flutes. Garnish with coarsely chopped nuts and physalis, if desired. Option 1: Add a shot of rum to the lime and ginger juice. Option 2: Add a little vodka to the flutes.