|Corn syrup||1⁄2 Cup (8 tbs)|
|Orange juice||1 1⁄2 Cup (24 tbs)|
|Lemon juice||2⁄3 Cup (10.67 tbs)|
|Water||1 Cup (16 tbs)|
|Preserved ginger||2⁄3 Cup (10.67 tbs)|
|Sugar||1 Cup (16 tbs)|
Cook the sugar, corn syrup and 1 cup water to 240F.
Remove from the fire; add the orange and lemon juice and the ginger syrup.
Chop the ginger into fine bits and add to the syrup mixture.
Cool and freeze, using 8 parts ice to 1 part salt.