Ginger-Lime Granita
- 1/2 cup turbinado sugar
- One 2-inch piece ginger, peeled and grated
- 5 tablespoons lime juice
- Lime zest, for garnish
- Special equipment: a meat tenderizer
- Combine 5 cups water and the turbinado sugar and ginger in a medium pot.
- Bring to a boil over medium heat, then turn off the heat and stir in the lime juice.
- Let cool to room temperature.
- Pour the mixture into a 9-by-13-inch metal baking pan and place in the freezer.
- Freeze until completely frozen, about 4 hours or up to overnight.
- Take the pan out of the freezer when it becomes a giant ice cube.
- Smash the frozen block with a meat tenderizer and scoop crushed granita into chilled martini glasses.
- Garnish with lime zest and serve immediately.
- 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)