Preparation:
1. Sprinkle gelatin over milk in small saucepan; stir over low heat until dissolved.
2. Place in blender container with ginger; cover; blend on high speed 1 minute or until no pieces of ginger remain.
3. Add orange juice, corn syrup and lemon juice; cover; blend on low speed 30 seconds or until well mixed.
4. Pour into 9 x 9 x 2-inch baking pan; cover; freeze until firm.
5. Soften slightly at room temperature, about 10 to 15 minutes.
6. Spoon into large bowl; with mixer at low speed, beat until smooth but not melted.
7. Pour into ~cup mold or freezer container; cover; freeze 4 hours or until firm.
8. Unmold or soften at room temperature for easier scooping. |
