Ingredients
2 cups fresh lemon juice (from about 4-6 large lemons)
4 cups water
1 cup sugar
1/2 cup honey
1/4 cup fresh ginger, sliced thin - peeling unnecessary
Pinch of salt
6 tablespoons whiskey, divided
Method
Sources
📖
RecipeNLG
dataset
Foodgeist is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. As an Amazon Associate we earn from qualifying purchases.
RecipeNLG
Gathered
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Crystallized ginger — cookies, scones, chocolate dipping, snacking
Stem ginger in syrup — ginger cake, sticky toffee pudding, ice cream
Achievable elevated desserts — laminated doughs, cakes, custards
Real ginger syrup — craft Moscow mule, Penicillin, ginger drinks
Korean traditional ginger tea blend — warming, medicinal, cold remedy
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Free 2-day shipping on every tool and ingredient we recommend.
The best culinary books narrated, on the house for 30 days.
Every cookbook you've wanted to read — free for 30 days.
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Crystallized ginger — cookies, scones, chocolate dipping, snacking
Stem ginger in syrup — ginger cake, sticky toffee pudding, ice cream
Achievable elevated desserts — laminated doughs, cakes, custards
Real ginger syrup — craft Moscow mule, Penicillin, ginger drinks
Korean traditional ginger tea blend — warming, medicinal, cold remedy
You're reading one of recipes available free. Full library with Gastronome.
Juice the lemons and strain the juice into a large bowl. 2. In a saucepan, bring the water, sugar, honey, ginger and 4 tbsp whiskey to a boil. 3. Simmer over low heat for 5 minutes and then let the syrup steep for an additional 15 minutes. 4. Strain into the same bowl as the juice. Stir in a pinch of salt and two more tbsp whiskey. 5. Refrigerate until chilled, preferably overnight. 6. Transfer to an ice cream maker and freeze for about 15-20 minutes. Or, if you don't have an ice cream maker, freeze the mix and take it out to whiz it through the food processor a few times over the course of about four hours. 7. Pack into a container and cover with plastic wrap completely touching the surface of the sorbet, then cover tightly with a lid and freeze for at least three hours before serving.