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
If You Don't Have an Ice Cream Machine
Pour the cooled ginger syrup (from Ginger Sorbet) into a stainless steel bowl, and place in the freezer. Let freeze until you have a 2-inch border of ice around the edge of the bowl --- typically this takes 1 1/2 hours or so --- then remove and scrape the frozen parts into the liquid middle, beating well with a whisk (or even an electric beater, if you want a very smooth texture). Repeat, freezing this time around for about 30 to 50 minutes. Repeat 1 or 2 times more, or until it is of a consistency where you can scoop it loosely into a ball or oval.
VARIATION: Peach Ginger Sorbet
To make one batch, add the finished ginger-lemon syrup (See Fresh Ginger Sorbet) to 2 to 3 nice, very ripe peaches (preferably Arkansas peaches, naturally) pureed in blender or processor. Don't bother peeling 'em. Then freeze according to directions in the Fresh Ginger Sorbet r |
