Indian easy to make Mango Ginger Mocktail by Neharika

In a saucepan, combine the ginger and sugar with 1 cup of water and simmer for 5 to 7 minutes. Allow to cool completely. Add the lemon rind and juice to this syrup. Add the mango pulp and mix well. Transfer into a freezer proof container and freeze till slushy. Remove from the freezer and beat till all the ice crystals are broken down. Freeze again and repeat step 5 and 6. About 15 minutes before serving, transfer the sorbet from the freezer to the refrigerator to soften a little. Scoop out using an ice-cream scoop and serve immediately, garnished with mango slices and a spring of mint.