Lemon Ginger Sorbet Sundae

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This transitional dessert is so perfect for this time of year. It’s tog elements of both summer and fall, making it the perfect dessert to serve for your holiday meals. I especially love to serve this on a hot day in the sukkah!

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Lemon Ginger Sorbet Sundae

Yield: 12 sundaes

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Ingredients

ginger base:

• ¾ cup oil
• 1 ¼ cups brown sugar
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• 1 teaspoon cinnamon
• 1 teaspoon ground ginger
• 3 eggs
• 2 ⅓ cups flour

to assemble:

• Lemon Sorbet
• Caramel sauce
• Candied pecans

Instructions

Preheat oven to 350. Grease a standard size muffin pan very well and set aside.


In the bowl of an electric mixer on medium speed, beat together the oil and brown sugar until smooth. Add the baking powder, baking soda, cinnamon, ginger and eggs. Beat to combine.


Turn the mixer to a low speed and add the flour. Beat until just combined.


Divide the batter into the 12 cups in the prepared muffin pan.
Bake at 350 for 18 minutes. Remove from oven and set aside to cool completely before assembling the sundaes.


To Assemble: Place a ginger base on a plate. Place a scoop of lemon sorbet on top of it. Drizzle caramel sauce over it, then top it with chopped candied pecans. Serve immediately.

Notes

Plan ahead: The ginger base of this dessert freezes nicely. Just assemble the sorbet just before serving.

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I hope you enjoy this light and refreshing dessert as much as I did! – Miriam 

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