Packed brown sugar
1 tsp, 2 (3-inch-long) strips, removed with a vegetable peeler
2 Tbsp, fresh, peeled and minced
Fresh lemon juice
3 cup(s), fresh or frozen
⅛ piece(s), (optional)
- To make the sugar syrup, combine the water, brown sugar, lemon zest, fresh ginger, and salt in a medium saucepan and set over high heat. Bring to a boil, stirring until the sugar is dissolved. Reduce the heat and simmer 5 minutes. Remove the saucepan from the heat and let stand 5 minutes. Pour the syrup through a fine-mesh sieve set over a large bowl; stir in the lemon juice.
- Put the blueberries and 1 cup of the sugar syrup in a blender or food processor and puree. Stir into the sugar syrup in the bowl. Pour the blueberry mixture through a sieve set over a medium bowl, pressing hard on the solids to extract as much liquid as possible; discard the solids. Cover the blueberry mixture and refrigerate until thoroughly chilled, about 2 hours.
- Transfer the blueberry mixture to an ice-cream maker and freeze according to the manufacturer’s instructions. Transfer the sorbet to a freezer container and freeze until firm, at least 2 hours or up to 6 hours. Serve topped with crystallized ginger (if using). This sorbet is best served the day it’s made. Yields 2/3 cup per serving.