Lemon Ginger Granitas
Ever since I made lemon tarlets earlier this week for Creamy Tartlets – Three Ways, I’ve been on a lemony kick. Today, I decided to try to make lemon granitas and spice them up with a bit of ginger.
The recipe is adapted from “Lemon Granita” from Perfect Italian, A Collection of Over 100 Essential Recipes by Parragon Books Ltd. See the Resources page for more information on the original recipe. I added the ginger, and used turbinado sugar instead of regular, white sugar. Read on for the invigorating summer treat…
2 cups water
heaping 1/2 cup of turbinado sugar
1 cup fresh lemon juice, including pulp (you can strain it if you’re not a fan of pulp, but I totally AM)
zest of one lemon (about 1 tablespoon of zest)
1/2 to 3/4 teaspoon of ginger paste (you can substitute grated fresh ginger)
Combine the sugar and the water in a saucepan over medium-high heat, stirring until the sugar melts into the water forming a basic simple syrup. Boil the sugary syrup mixture for 2-3 minutes to allow the syrup to come together and reduce a bit. The color of the syrup should be a nice, golden brown due to the turbinado sugar.
Turn off the heat and allow the syrup to cool so that the flavorings may be added.
Next, stir the fresh lemon juice, lemon zest, and ginger paste into the syrup, breaking up any clumps of ginger.
Pour the lemon ginger syrup into a storage container suitable for the freezer and freeze the syrup for at least three hours to allow the granita crystals to firm up and the flavors to meld.
Remove the frozen lemon ginger syrup from the freezer and use the tines of a fork to break the bright, yellow ice into crystals.
Divide the lemon ginger granita mixture among a set of glasses and serve with a dessert spoon. Enjoy immediately.