- 1 cup sugar
- 1 cup water
- 1½ -2 tablespoons freshly grated ginger (and juice)
In a small saucepan, combine all the ingredients over high heat and let the mixture come to a full boil, stirring now and again. Allow the syrup to boil for about a minute, making certain the sugar is fully dissolved. Pour the syrup through a fine-meshed sieve into a measuring cup and place in the fridge to chill thoroughly.
For about a quart of sorbet:
- 4 cups of chunked cantaloupe, chilled
- ¼ cup of cold water
- Juice of half a lemon
- 1 cup of Ginger Simple Syrup
- 1-2 tablespoons vodka (I had ginger flavored vodka so I used that)
In a food processor, add the cantaloupe, water and lemon juice. Process for about a minute until very smooth. Pour the mixture through a sieve and measure out 2 cups of puree. Stir in the cup of Ginger Simple Syrup.
Place the mixture in an ice cream maker and let it do it's thing. Towards the end, when the mixture is almost done, pour in the vodka while the machine is running. The alcohol keeps the sorbet from freezing into a solid block. Transfer to a quart-sized container and freeze, or if you don't mind a softer texture, grab a spoon and have at it.