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carefully remove rind from lemons using a vegetable peeler, making sure to avoid white pith. thinly slice rind from one lemon, and place in a bundt pan. add 2 cups water, ginger, apricots, and cranberries, and freeze for 4 1/2 hours or until firm.2. place rinds from remaining 5 lemons and sugar in a medium bowl. muddle rinds and sugar together using a muddler or wooden spoon, working sugar into rinds to release their oils. cover and let sugar mixture stand at room temperature 1 1/2 hours.3. add juice to rind mixture; stir until sugar dissolves. strain rind mixture through a sieve into a bowl; discard rinds. stir in gin and blood orange liqueur; cover and chill at least 3 hours.4. unmold ice ring by dipping bottom half of bundt pan into several inches of warm water for 5 to 10 seconds to loosen; repeat as necessary to release. invert ice ring into a large bowl or punch bowl. pour gin mixture over ice ring. gradually add prosecco. garnish with rosemary, if desired.
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Real ginger syrup — craft Moscow mule, Penicillin, ginger drinks
Korean traditional ginger tea blend — warming, medicinal, cold remedy
Plant ginger root — harvest fresh ginger in 8-10 months
Concentrated lemon — cakes, frostings, glazes, curds