Fresh Ginger Granita

This recipe is from The Culinary Institute of America's Cooking at Home with The Culinary Institute of America, Here's what they say," Also known as granité, this frozen dessert is based on a few simple ingredients and a minimal amount of equipment. Its distinctively flaky and granular texture is achieved through a unique, yet simple, freezing technique made easily at home. Often served to cleanse the palate, granitas also supply a subtle ending to a decadent meal."

• Ready In: 25 mins
• Yields: 8 1/2 cup servings

Ingredients

• 3  tablespoons  fresh gingerroot, thickly sliced
• 3 1⁄2 cups water
• 1 1⁄2 cups sugar
• 2  teaspoons fresh lemon juice

Directions

1. In a blender or food processor, purée the ginger with 1 cup of water. Combine the ginger purée, sugar and the remaining water in a saucepan. Bring to a bare simmer over high heat, not allowing the mixture to boil.
2. Strain the mixture through a fine-mesh strainer and add the lemon juice. Pour into a prechilled, non-reactive baking pan. Place in the freezer.
3. Stir the granita every 15–20 minutes until it is evenly frozen with large crystals, about 2 hours.
4. Or, let it freeze without stirring until solid, about 4 hours. When solid, use a metal spoon to scrape it into a light, granular texture or place broken pieces into a food processor and chop to desired texture.