Ingredients

2 cups fresh lemon juice (from about 4-6 large lemons)

4 cups water

1 cup sugar

1/2 cup honey

1/4 cup fresh ginger, sliced thin - peeling unnecessary

Pinch of salt

6 tablespoons whiskey, divided

Preparation

  1. Juice the lemons and strain the juice into a large bowl.
  2. In a saucepan, bring the water, sugar, honey, ginger and 4 tbsp whiskey to a boil.
  3. Simmer over low heat for 5 minutes and then let the syrup steep for an additional 15 minutes.
  4. Strain into the same bowl as the juice. Stir in a pinch of salt and two more tbsp whiskey.
  5. Refrigerate until chilled, preferably overnight.
  6. Transfer to an ice cream maker and freeze for about 15-20 minutes. Or, if you don’t have an ice cream maker, freeze the mix and take it out to whiz it through the food processor a few times over the course of about four hours.
  7. Pack into a container and cover with plastic wrap completely touching the surface of the sorbet, then cover tightly with a lid and freeze for at least three hours before serving.