Ginger-Lime Granita

• 1/2 cup turbinado sugar
• One 2-inch piece ginger, peeled and grated
• 5 tablespoons lime juice
• Lime zest, for garnish

1. Special equipment: a meat tenderizer
2. Combine 5 cups water and the turbinado sugar and ginger in a medium pot.
3. Bring to a boil over medium heat, then turn off the heat and stir in the lime juice.
4. Let cool to room temperature.
5. Pour the mixture into a 9-by-13-inch metal baking pan and place in the freezer.
6. Freeze until completely frozen, about 4 hours or up to overnight.
7. Take the pan out of the freezer when it becomes a giant ice cube.
8. Smash the frozen block with a meat tenderizer and scoop crushed granita into chilled martini glasses.
9. Garnish with lime zest and serve immediately.
10. Freeze any remaining granita until ready to serve.

turbinado sugar, ginger, lime juice, zest

Taken from www.foodnetwork.com/recipes/daphne-brogdon/ginger-lime-granita.html (may not work)