4 lemons
4 cups of water
1 cup of sugar
grated or powdered ginger, to taste (maybe a tablespoon plus of grated, a teaspoons plus of powdered)

In a sauce pan, combine the water, sugar, zest from the four lemons and grated/powdered ginger and bring to a boil. Remove from heat and let cool.

Strain the sugar/lemon/ginger syrup and add the juice of the four lemons to it. At this stage, if you have an ice cream maker, really chill the mixture and then process according to your maker’s instructions. If not, place in freezer and start stirring it every half hour or so until it has set up.

Note: I was out of ginger once when I was making this and tried throwing in a few peppercorns during the initial boiling stage. It came out good, sort of with a little bite, but mild.