Ginger Water Ice

Preparation info

  • Difficulty


  • Serves


Appears in

The Great Ice Cream Book

The Great Ice Cream Book

By Jon Croft

Published 1984

  • About
Horn of Plenty,

Chef/proprietor Sonia Stevenson


  • 13 oz. (375 g.) sugar
  • 1 pint (575 ml.) water
  • 4 lemons
  • 8 grapefruit
  • 3 large tablespoons stem ginger, puréed (to taste)


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.