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Ginger Water Ice
- Serves
8
- Difficulty
Easy
By Jon Croft
Published 1984
Ingredients
13 oz. 375 g. 1 pint 575
Method
In a pan, boil together the sugar, water and zest of the lemon and grapefruit, which you have removed with a potato peeler. Cool.
Squeeze the juice from the fruit and add to the sugar mixture. Cool and chill till just frozen.
When just frozen whisk in a liquidiser with the puréed stem ginger. Re-freeze till very firm.
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