Randy Mayor; Melanie J. Clarke
Yield
4 cups (serving size: 1/2 cup)

How to Make It

Step 1

Combine the water and sugar in a large saucepan, and bring to a boil, stirring until the sugar dissolves. Remove from heat, and stir in honey. Cool completely.

Step 2

Grate ginger; place ginger on several layers of damp cheesecloth. Gather edges of cheesecloth together; squeeze cheesecloth bag over a small bowl to measure 1 tablespoon ginger juice. Combine the sugar mixture, ginger juice, and lemon juice in a large bowl.

Step 3

Pour mixture into the freezer can of an ice-cream freezer, and freeze according to manufacturer's instructions. Spoon the sorbetto into a freezer-safe container; cover and freeze 1 hour or until firm. Garnish with lemon slices, if desired.

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