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" Stir ingredients in an 8-in. square aluminum or stainless steel baking pan until sugar dissolves. (Or add ingredients to an ice cream maker; freeze as manufacturer directs.) Cover pan and place in freezer. Freeze at least 6 hours until sorbet is firm. Break in chunks, put in food processor and pulse until smooth. Pack into a 1-qt container and freeze until ready to serve. To serve: Garnish scoops with thin strips of candied ginger and fine shreds of orange zest, if desired. Different Takes: Use pomegranate-blueberry juice instead. Replace orange zest with lemon or lime zest. Serve scoops of the sorbet on chunks or wedges of honeydew melon."^^<http://www.w3.org/2001/XMLSchema#string>
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