Lemon Ginger Granita

Preparation

1. 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.

2. 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

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.