Ginger makes a zingy palette-cleansing sorbet. Like cocktails? Add a scoop to a glass of champagne with a shot of golden rum - yum!


  • 225g / 8oz sugar

  • 440m l/ 16 fl oz water

  • Juice and zest of 2 lemons

  • 4 tbsp finely grated fresh ginger

  • ¼ honeydew melon, chopped, to serve

  • Handful fresh basil leaves, to serve


  • 1.

    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.

  • 2.

    Serve the ginger sorbet with the honeydew melon and basil leaves or add it to champagne for a cool cocktail.

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