Ginger Water Ice

• 13 oz. (375 g.) sugar
• 1 pint (575

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.