0.5 lb (225 g) Canton ginger (crystallized/preserved stem ginger)
0.75 cup (180 ml) orange juice
0.25 cup (60 ml) lemon juice
Instructions
1. Cut the Canton ginger into small pieces, approximately 1/4-inch (6 mm) dice.
2. Combine the ginger pieces, water, and sugar in a heavy saucepan. Bring to a boil over medium-high heat, stirring until the sugar dissolves (technique: simple syrup — dissolving sugar in liquid to form a stable sweetened base). Reduce heat and boil steadily for 15 minutes, until the syrup is lightly fragrant and the ginger has softened and begun to turn translucent.
3. Remove from heat. Stir in the orange juice (3/4 cup / 180 ml) and lemon juice (1/4 cup / 60 ml). Allow the mixture to cool to room temperature, approximately 30–45 minutes.
4. Strain the cooled mixture through a fine-mesh strainer, pressing gently on the ginger solids to extract remaining syrup. Discard the solids.
5. Pour the strained liquid into an ice cream machine and freeze according to the manufacturer's instructions, typically 20–30 minutes, until the sherbet holds a soft, granular, spoonable consistency and is no longer liquid. Alternatively, pour into a shallow metal pan, freeze for 1 hour, then scrape with a fork every 30 minutes for 2–3 hours until fully granular and frozen through (granita method).
6. Transfer to a chilled container and hold in the freezer until ready to serve. Serve in small chilled glasses or cups as a palate course between dinner courses.
Your family has recipes like this too.
The handwritten cards, the dishes only grandma remembers — save them before they fade. Free to start.