Buttermilk Sorbet with Candied Ginger Snaps

Serves 6.

1 ľ cups sugar
˝ cup lemon juice
˝ cup water
1 Tbsp. vanilla
1 Tbsp. lemon zest
4 cups buttermilk

1. In a small saucepot, combine the sugar, lemon juice and water and bring up to a simmer. Stir to make sure all the sugar has dissolved and remove from the heat. Let it cool completely.

2. Stir together the buttermilk and vanilla along with the lemon sugar syrup and pour the mixture into the bowl of an ice cream maker.

3. Follow the manufacturer’s instructions to make the sorbet.

4. Once the sorbet has set, keep it in the freezer until it is ready to serve. Store the sorbet in the freezer in an airtight container for up to two weeks.

Makes approximately 3 dozen.

Ľ cup softened butter
1 cup sugar (plus ˝ cup for dredging)
1 egg
Ľ cup cane syrup
1/3 cup red wine
1 tsp. vanilla
2 cups flour
1˝ tsp. baking soda
Ľ tsp. salt
2 tsp. ground ginger
1 tsp. ground cinnamon
Ľ tsp. ground cloves
˝ tsp. ground black pepper
Ľ cup crystallized ginger, finely chopped

1. In a large bowl, cream together the softened butter and one cup of sugar until light and fluffy.

2. Lower the mixer speed to medium and add in the egg, followed by the cane syrup, red wine and vanilla.

3. In a separate bowl, sift together the flour, baking soda, salt and spices.

4. With the mixer on low, add the dry ingredients to the wet until all is incorporated.

5. Scrape down the sides and fold in the crystallized ginger. The dough will be very sticky.

6. Divide the dough in half and place each half on a piece of plastic wrap. Roll the dough in the plastic wrap to form 12-inch by 2-inch logs. Chill the dough logs for about an hour.

7. Preheat the oven to 375 degrees and line a baking sheet with parchment.

8. Slice the dough logs into ˝-inch thick disks. Dredge each disk in the remaining ˝ cup of sugar.

9. Place the ginger snaps on the lined baking sheet two inches apart and bake them for 12 to 15 minutes.

10. Allow the snaps to cool a bit and then transfer them to a wire rack where they can cool completely. Store in an airtight container for up to one week.