The crystallized ginger adds bite and texture to these sweet, chewy wafers, which already have a delicate base note from the ground spice and touch of grated fresh ginger.
This recipe is part of the Barbara Kafka Dessert Anthology.
This is delicious sorbet can be made without an ice-cream maker (though ice-cream makers turn out perfectly fine sorbets). You'll need to leave enough time for it to freeze, so start the process well in advance.
This recipe is part of the Barbara Kafka Dessert Anthology.
