5 cups water
2 cups sugar
3 Tbsp. finely chopped ginger
2 tsp. finely grated lemon zest
2 tsp. finely grated lime zest
3 Tbsp. fresh lemon juice
3 Tbsp. fresh lime juice
Combine water, sugar, and ginger in a heavy saucepan. Bring to a boil, stirring until sugar dissolves. Reduce heat and simmer 10 minutes. Strain liquid into large bowl and discard solids
Return liquid to a saucepan and add lemon and lime zest. Boil for 2 minutes and remove from heat. Add juices and cool completely.
Place cool liquid into ice cream machine and churn until icy and firm.
Freeze at least 3 hours or overnight.
Scoop sorbet into parfait glasses and top with a spring of mint.
This sorbet is a flavor epiphany and a delight on a hot summer day.
It would also be great as a small scoop in a glass of Proseco or sparkling wine.
