Method:
In a non-reactive saucepan, combine water and sugar, bringing to a boil. Simmer for 5 minutes, or until sugar is dissolved. As this syrup simmers, zest one of the lemons, and squeeze the juice from both, picking out any seeds but leaving bits of pulp. Add lemon zest, and juice, plus ginger, to syrup and let steep until cool. Freeze, according to the directions of your ice cream machine.
Ingredients:
2 cups water-preferably filtered or spring
1 cup sugar
2 lemons (both juice and zest required)
3 tablespoons peeled fresh gingerroot, very finely chopped
This article appears in October 2024.