Fresh Ginger Granita

Kick off summer with a bowl of light and refreshing granita. 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.

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Directions

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.

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.

Stir the granita every 15 - 20 minutes until it is evenly frozen with large crystals, about 2 hours. Otherwise, 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.

Nutrition Analysis per 1.5-cup serving:
150 calories, 0g protein, 38g carbohydrate, 0g fat, 0mg sodium

Variations

Orange Granita
Preparing an ice bath: Place about two inches of ice in a metal or glass bowl (larger than the saucepan you will be using to cook the granita mixture). Add enough water to cover the cubes and set aside.

Combine all the ingredients in a nonreactive saucepan and warm over low heat just until the sugar dissolves, about 4 minutes. Set the saucepan in the ice bath and stir occasionally until the mixture is cold.

Pour the mixture into a prechilled, non-reactive baking pan and place in the freezer. Stir the granita every 15 - 20 minutes until it is evenly frozen with large crystals, about 2 hours. Otherwise, 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.

Serve granita in chilled serving bowls or wineglasses.

Nutrition information per 1.5- cup serving:
120 calories, 1g protein, 21g carbohydrate, 0g fat, 0mg sodium.

This recipe is from The Culinary Institute of America's Cooking at Home with The Culinary Institute of America, which is available for purchase at bookstores nationwide.

Ingredients

Fresh Ginger Granita
Makes about 8 ½-cup servings
three tablespoons fresh gingerroot, thickly sliced
three and one-half cups water
one and one-half cups sugar
two teaspoons fresh lemon juice

Orange Granita
Makes about 6 ½-cup servings
two cups freshly squeezed orange juice
three-quarters cup white wine
three tablespoons orange-flavored liqueur
one-quarter cup sugar
one tablespoon grated orange zest

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