FRESH GINGER GRANITA
3 tbsp. fresh ginger root, thickly sliced
3 1/2 cups water, divided use
1 1/2 cups sugar
2 tsp. fresh lemon juice
In a blender or food processor, puree the ginger with 1 cup of water.
Combine the ginger puree, sugar and the remaining water in a saucepan. Bring to a bare simmer over high heat, not allowing the mixture to boil. Strain the mixture through a fine-mesh strainer and add the lemon juice.
Pour into a prechilled, nonreactive (like stainless steel) baking pan. Place in the freezer.
Source: Associated Press, 2006 |