Lemon and ginger were made to go together. With the addition of a little sugar they become a super simple dessert that is as refreshing as it is delicious, like this Lemon Ginger Granita.
- Stir the ginger, water and lemon juice together. Stir in the sugar and pour the mixture into a 9- by 9-inch baking pan. Cover and put into the freezer.
- After 1 hour, using a fork, scrape the frozen top layer. Scrape and break frozen blocks into pieces. Continue to scrape every 15 to 20 minutes until the granita has a fluffy, snow consistency, about 2 hours. Eat immediately or keep for 3 days in the freezer, scraping every so often
- 2 inch piece of fresh ginger, peeled and grated
- ½ cup water
- ¼ cup fresh lemon juice
- 3 tablespoons granulated sugar
Ann's Tips and Tricks
We always use as little sugar as possible in our desserts. If you want this sweeter, use agave nectar. Here’s how:
Take out 2 tablespoons of the water, and stir in 2 tablespoons of agave nectar
Reduce the sugar to 1 tablespoon. Although spoon for spoon, agave is twice as sweet as sugar, you will still need a little granulated sugar for the crystal-like consistency of a granita.