Ginger makes a zingy palette-cleansing sorbet. Like cocktails? Add a scoop to a glass of champagne with a shot of golden rum - yum!
Heat the sugar and water and allow to simmer for 5 minutes. Add the lemon juice and zest and the ginger. Pour it into a container and allow to cool. Transfer it to the freezer for approximately 3 hours and fluff with a fork every hour.
Serve the ginger sorbet with the honeydew melon and basil leaves or add it to champagne for a cool cocktail.
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