This summer dessert alone gives it a sense of coolness and freshness. The invigorating lemon-ginger ice is served in frozen bowls of empty lemon peels and garnished with a sprig of fresh mint. For cooking, first cook the ginger sugar syrup, which then mixed in a blender with freshly squeezed lemon juice and crushed ice and whisked to obtain snow mass, which can be arranged in lemon bowls. It looks impressive and экзотично. 
Time: 3 час. 55 minutes Difficulty: easy Servings: 8 Measured containers are used in recipes volume: 1 cup (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cups (st.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (Art.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 8 large lemons
- 1.5 tbsp. Sahara
- 2 tbsp. water
- 5 cm. Fresh ginger root, peeled and chopped
- Crushed ice
- Finely grated zest of 1 lemon
- Fresh mint leaves for serving
Recipes with similar ingredients: lemon, ginger root, syrup, mint
Recipe preparation:
- Make lemon bowls: cut from the bottom of each Lemon is a very thin slice so that they stand reliably upright. Cut off the top third of the lemon and set aside to cover the bowls. Carefully scoop the flesh from each lemon with a teaspoon, turning and scraping it without damaging the peel. Grind the pulp of a lemon and strain it into a blender bowl. You should get about 1 tbsp. fresh lemon juice leave its for toppings.
- Place the lemon bowls in the egg tray and freeze together with cut off lids for at least 1 hour or overnight. Fruit ice when served in frozen lemon bowls will melt wrong quickly.
- Make ginger syrup: mix sugar in a saucepan, water and ginger and put on medium heat. Cook with very weak boil, stirring, for 2 minutes, until sugar dissolves, and ginger flavor will not work. Do not let the syrup boil violently or darken. Remove from heat, cover and let it brew and cool off.
- Fill the blender with crushed ice, fill it with a deferred glass freshly squeezed lemon juice, add ginger syrup (remove large pieces of ginger) and beat until snowy mass. Add the lemon zest and whisk again. Freeze for 1 hour to the ice is a little frozen. Spread lemon-ginger ice over prepared lemon bowls, garnish with mint leaves, top cover with a lemon cover. For the original design, arrange lemon bowls in an egg tray. Serve with date with bread.
