1/4 cup fresh ginger root, peel and grate fine
1-1/2 cup sugar
2 cups water
pinch cream of tartar
1 orange
2 lemons
1 egg white
Zest the orange and lemons, then juice. Mix water, sugar and cream of tartar. Heat to boil then reduce to a simmer. Add ginger. Simmer until the sauce thickens and ginger cooks. Add citrus juice and zest. and let cool. Freeze until it forms a slush. Beat the egg white to soft peaks and fold into the frozen slush. Freeze until firm.