Preparation:
1. In a non-reactive saucepan, combine water and sugar, bringing to a boil. Simmer for 5 minutes, or until sugar is dissolved.
2. As this syrup simmers, zest one of the lemons, and squeeze the juice from both, picking out any seeds but leaving bits of pulp.
3. Add lemon zest, and juice, plus ginger, to syrup, and let steep until cool. (You may strain out the ginger for a smoother texture, but we usually leave it in.)
4. Freeze, according to the directions of your ice cream machine |
