Ginger Water Ice

Preparation info

  • Serves


    • Difficulty


Appears in

The Great Ice Cream Book

The Great Ice Cream Book

By Jon Croft

Published 1984

  • About


  • 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.