Ginger Chai Milkshake

Instructions

1. GINGER SYRUP.
2. In a saucepan over medium heat, mix the sugar and water.
3. Swirl to fully moisten and then dissolve the sugar.
4. Bring to a gentle boil, reduce the heat to medium-low, and simmer for 3 minutes.
5. Remove from the heat, add the ginger and lemon zest, and stir to immerse them in the liquid.
6. Cover the pan and let steep for 30 minutes.
7. Using a sieve, strain the syrup into a small bowl, pressing the ginger and zest to release all of the liquid.
8. Cover with plastic wrap and refrigerate for at least 30 minutes or up to 5 days.
9. MILKSHAKE.
10. In a blender, place the ice cream, sorbet, chai concentrate, and 1/4 cup chilled ginger syrup,.
11. pulse several times to break up the ice cream and sorbet.
12. Puree the mixture until smooth, about 1 minute.
13. Divide between 2 chilled glasses and garnish with crystallized ginger, if desired.