1 cup sugar
3 ounces fresh ginger, peeled and thinly sliced (about 14 thin slices)
2 tablespoons fresh lemon juice
2 cups carrot juice
Combine the sugar, 1/2 cup water and ginger in a small saucepan. Bring to a simmer over low heat. Cook for 20 minutes. Strain and refrigerate. There will be about 1 cup syrup.
Stir the lemon juice into the syrup to liquefy it. Combine with the carrot juice. Churn the carrot mixture in an ice cream maker according to manufacturer's instructions until it has the texture of soft ice cream. Transfer to a container and place in the freezer for 1 hour. Or, if no machine is available, put the mixture in ice cube trays and freeze until almost hard throughout. Put in a food processor and process until just smooth. Store in a container in the freezer.
Makes 3 1/2 cups.
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