Back in June when I traveled to stay with Sonja and Alex for a weekend, I had the great pleasure of being able to speak with them about this project and even help cook-up some of the recipes that eventually made it in to the cookbook. I’m so happy today that I am able to share one of the recipes and tell you a little about this wonderful cookbook from A Couple Cooks.
Sonja and Alex traveled to Cambodia in March and learned that many girls were at risk to modern day slavery and trafficking. While there, they were able to work in the Green Mango Café, a culinary training program that gave girls opportunities not found elsewhere. When they returned home, they started a cookbook (this cookbook) to help benefit the program. All the proceeds of this cookbook go to the Center for Global Impact to help these at-risk girls.
Not only was I able to go visit them while they were working on the cookbook, I (along with Lindsay from Pinch of Yum and Annie from Annie’s Eats) were able to donate a litte time by making and photographing a few of the recipes in the cookbook. I was happy that I could contribute in my own way to such a great cause.
To find out more, be sure to check out A Couple Cooks or you can buy the cookbook or even just make a donation- every bit helps. The cookbook contains 40 recipes from every background (as I found out from Sonja and Alex, Cambodia’s cuisine draws influence from all over) and information about the specialty ingredients used. (Which Alex can attest to my cluelessness- he had to deal with my texting as I was aimlessly wandering through the international food store looking for lime leaves!)
(photo from A Couple Cooks)
- 4 limes (for 2 tablespoons zest and ½ cup juice)
- 1-inch piece of ginger
- 1 cup water
- ½ cup sugar
- ½ cup carbonated mineral water
- Zest the limes, reserving 2 tablespoon for the sorbet and 6 twist for a garnish. Juice the limes, enough for ½ cup. Peel the ginger and cut it into 4¼-inch pieces.
- In a saucepan, stir together 2 tablespoons lime zest, ginger pieces, 1 cup water and ½ cup sugar. Bring to a boil, then reduce the heat to medium and simmer for 5 minutes. Remove from the heat, and allow to cool slightly.
- In a bowl, stir together the syrup from Step 2, ½ cup lime juice and ½ cup mineral water. Place in the refrigerator to cool for about 1 to 2 hours.
- Remove the ginger pieces and pour into an ice cream maker*. Freeze according manufacturer’s instructions.
- To serve, garnish each serving with a twist of lime peel. The sorbet is best eaten the day it is made.