30 oz orange juice
4 oz lemon juice
3 oz Fernet-Branca
1 1/2 oz ginger juice*
6 oz superfine sugar
Whisk ingredients in a bowl, spin in an ice cream maker, and put in freezer until frozen.
This recipe is adapted from one developed with Jake Martin at Carlyle back in 2009.
* I don’t actually juice ginger for this. I just blend chopped ginger with a little water and push it through a strainer.