Last week, I shared a photo of the lemon ginger ice in sugared lemon cups that I made in honor of the icy, snowy Winter Olympics.

Someone asked for the recipe. Well, since the Ladies' Short Program in Figure Skating is happening today, sure to send sprays of shaved ice everywhere, I thought I'd share my interpretation of the original recipe from my beloved Tyler's cookbook, Eat This Book.

If you want to enjoy these tonight while watching the games on tv, start making them now, because the lemon ginger syrup needs time to cool, and the lemon cups have to kick back in the freezer for about an hour.

As a side note: I also made champagne slushies with some of the leftover slush. Just add enough of the lemon ginger slush to a champagne flute, pour in some chilled champagne, and enjoy your fancy Slurpee.

I made enough for four.

Slice a thin round off the bottom of 4 lemons so that it can stand on end. Slice off about ¼ off the top to make the lemon lids.

Using a teaspoon, carefully scrape out the lemon pulp and juice from inside the lemons into a bowl. This is easier to do if the lemons are at room temperature. The membranes (the stuff around each segment) are slippery, so I used a paper towel to grab them and pull them apart from the inside of the peel.

Paint the outsides of the lemon "cups" and the lids with beaten egg whites (it only took 1 egg white for 4 lemons) then roll each cup in granulated sugar. Place on a freezer-safe plate and freeze for at least an hour. I did mine in the morning and used them later that night.

Bring to a boil over medium heat 1 c. sugar, 1 c. water and about a 1" piece of ginger that has been thinly sliced. Reduce heat and let simmer about 1 minute,until the sugar has dissolved, making sure that you don't get to the point where it caramelizes. Remove the ginger syrup from heat, cover, and refrigerate.

Take the lemon pulp and juice and press through a sieve to get all the juice.

When the syrup has cooled, remove the ginger slices. Put about 2 c. crushed ice in a blender, pour the syrup and the lemon juice over the ice, and add zest from 1 lemon. Blend until slushy. Spoon into each of the lemon cups, and serve with the lid.