Last summer I made Lemon Ginger Sorbetto probably for the same reason I am making it now. I needed a lemon and had to buy an entire bag. 
Last year I worked so hard scraping the freezing concoction every 30 minutes while this year I cheated and used the ice cream maker. Gotta love technology. This is a very refreshing and pallet cleansing dish. Even my mom liked it!
Really what you need:
1 Cup Sugar
6 Tbl Honey
3 Cups Water
1 Cup Lemon Juice (about 8, but you can measure and I filled in with the bottled stuff)
2″ peice of ginger
What you need to do:
Boil/heat water so it will dissolve the sugar. Add the honey. LET IT COOL! Meanwhile grate the 2″ piece of ginger into a nice little square of cheese cloth. TWIST, TWIST and TWIST to squeeze out 1 TBL of ginger juice. Once the hot liquid is cool (and by cool I recommend putting it in the fridge till it’s COLD) stir it all together and dump into your ice cream maker (follow its instructions) OR put into a shallow dish and scrape with a fork every 30 minutes.
So what’s really fun to do? Hollow out several of the lemon halves, make nice thin strips of lemon peel with a few and save your self a slice or two. Freeze the 1/2 lemons to make cups and serve your sorbetto in that with a lemon twist and mint leaf on the side.
