Ginger sorbet with citrus infusion

Ginger Sorbet

1. Extract 80 g of fresh ginger juice using a juicer, or by grating the ginger and squeezing it in a cloth.
2. Combine all the sorbet ingredients in a saucepan.
3. Heat to a gentle simmer.
4. Leave to cool to room temperature.
5. Churn the sorbet in an ice cream maker. The original recipe also suggests dry ice: this technique requires suitable procedures and equipment, and the dry ice must fully sublimate before consumption.

Citrus Mist Infusion

1. Heat all the infusion ingredients in a saucepan and simmer for 5 minutes.
2. Turn off the heat, cover and leave to infuse.
3. Store the citrus infusion in the refrigerator.