First collect 80g fresh ginger juice – either use a juicer or squeeze grated ginger in a cloth to extract as much juice as possible.

Combine all the ingredients in a pan.

Heat to a simmer.

Cool to room temperature.

Freeze the sorbet using an ice-cream machine or using dry ice.

Heat all the ingredients in a small pan and simmer for five minutes.

Then turn off the heat and leave covered to infuse.

Store the citrus infusion in the fridge.