Directions

In a small saucepan, bring sugar, water, and ginger to a boil over medium heat until the sugar dissolves. Remove from heat and let steep for 30 minutes. Strain liquid and set aside.

Slice the tops off of 12 clementines. Use a small spoon to scoop out the insides, place flesh into a blender, and reserve the intact peel. Squeeze the juice from the tops into the blender. Peel the rest of the clementines and place the flesh into the blender.

Run the blender for about a minute, pureeing the pulp. Pour through a sieve. You should have about 2 cups worth of liquid.

Add clementine juice to the ginger syrup. Add lemon juice. Stir, and then transfer to a pyrex bread pan. Cover and freeze until solid (about 4 hours).

Meanwhile, moisten the 12 intact clementine peels with water and sprinkle with sugar. Freeze until solid.

When juice has fully frozen, scrape with a fork to fluff. Spoon shavings into the frozen clementine peels.

Freeze briefly before serving.