Lemon Sherbet With Ginger Sauce
|Preserved ginger in syrup||1 Tablespoon (Adjust Quantity As Needed)|
|Water||1⁄2 Cup (8 tbs)|
|Sugar||1⁄4 Cup (4 tbs)|
|Lemon sherbet||1 Pint|
1. Mince enough preserved ginger to make 1 tablespoon. Reserve 3 tablespoons ginger syrup.
2. In 1-quart saucepan, combine water, sugar, and cornstarch. Over medium heat, cook, stirring, until sauce boils and thickens. Stir in butter or margarine, minced ginger, and reserved syrup.