Pour the apple juice into a small saucepan over medium heat and add the sugar and grated ginger. Stir well for about 3-4 minutes, until the sugar dissolves. Remove from the heat, allow to cool completely (about 30 minutes), then pour the mixture into ice-lolly moulds. Transfer the lollies to the freezer to set (about 3–4 hours).
To serve, run the moulds briefly under a hot tap, then remove the lollies. Dip the ends into a bowl of the shichimi togarashi (or sprinkle it over) for an extra flavour hit.