Ginger Lime Granita Recipes

EASY LIME GRANITA (2 WAYS)

Steps:

• In a small pot on medium high heat combine the sugar and water, bring to a boil, then lower heat and simmer for 5 minutes. Let cool completely.
• When the syrup has cooled had the strained lime juice and zest, whisk to combine. Pour into a freezer safe bowl. Place in the freezer for approximately 1 hour (may be more or less time depending on your freezer).
• Remove bowl from the freezer and with a fork break up the ice and mix to combine. Repeat 3-4 times or until the mixture is slushy. Serve in a tall glass with a spoon.
• Follow the same steps for the freezer method, but instead of pouring into a bowl pour into the ice cream maker and churn according to manufacturer's directions, 25-30 minutes or until mixture becomes compact and creamy. Enjoy!

CITRUS-GINGER GRANITA

Steps:

• Stir water, sugar, ginger, lemon zest, and lime zest together in a saucepan over medium-high heat until sugar dissolves and mixture is bubbling, 5 to 10 minutes; cool slightly.
• Stir the ginger mixture an orange juice together in a pitcher; pour into a 9x13-inch baking dish.
• Place dish in the freezer; scrape and stir orange juice mixture with a fork once every hour until granita is evenly frozen and crystallized, about 6 hours.

GINGER, LEMON AND LIME MARTINI

Steps:

• Ice cubes: Cut each lime slice in quarters and put them into 16 ice cube molds. Combine the water and lime juice and pour it over the lime slices. Freeze until frozen, at least 4 hours.
• Syrup: In a small saucepan, combine the water, sugar, and ginger over medium heat. Bring to a boil, then reduce the heat and simmer, stirring occasionally until the sugar has dissolved, about 5 minutes. Remove the pan from the heat and allow the mixture to cool, about 20 minutes. Cover the pan and refrigerate for 4 hours.
• Chill 4 martini glasses in the freezer. Fill a cocktail shaker with ice. Add the vodka, ginger syrup and soda water. Shake for 10 seconds, then strain the mixture into the prepared glasses. Put 1 to 2 lime-flavored ice cubes in each glass and serve.

WATERMELON-GINGER GRANITA

Steps:

• Puree 6 cups cubed seedless watermelon in a blender with 1/2 cup sugar, 1 tablespoon lime juice and 2 teaspoons grated peeled ginger until smooth. Pour into a 9-by-13-inch baking dish, cover with plastic wrap and freeze, scraping with a fork every hour, until fluffy, 5 to 7 hours.

GINGER MANGO GRANITA

Steps:

• Whisk together all the ingredients in a large baking dish. Freeze overnight until solid. Scrape with fork to serve.

WATERMELON, GINGER AND LIME GRANITA

Steps:

• In a blender, blend the lime juice and watermelon together, creating watermelon water. Strain the liquid through a fine mesh strainer to remove any seeds. Place 1/2 cup of the watermelon water into a saucepan and add the sugar, lime zest and ginger coins. Bring the mixture to a simmer to dissolve the sugar and infuse the liquid with the ginger and lime flavor. Set aside to cool. Add the grated ginger to the remaining watermelon water. Once the syrup is cool, remove the ginger coins and mix into the watermelon water. Pour the mixture into a 9 by 13-inch glass baking dish. Place the dish into the freezer to chill. Every 30 minutes, scrape the mixture with a fork to break up the ice crystals and to keep it light and fluffy. Continue scraping every 30 minutes for at least 2 hours. Scrape the granita into elegant glasses and sprinkle with fleur de sel.

GINGER AND LIME "TEA"

Steps:

• Bring the ingredients to a boil in a saucepan. Remove from heat; steep, covered, until the liquid cools to room temperature. Strain and reheat to serve. The brews can be stored in the refrigerator for up to a week.

BLUEBERRY GINGER GRANITA

Steps:

• Finely grind ginger with sugar in a food processor. Add blueberries and purée until smooth. Force purée through a fine sieve into an 8- to 9-inch baking pan, pressing hard on solids (discard solids). Stir in water and lime juice.
• Freeze, stirring and crushing lumps with a fork every hour, until evenly frozen, about 4 hours total. Scrape with a fork to lighten texture, crushing any lumps.
• Serve immediately or freeze, covered, up to 3 days (rescrape to lighten texture again if necessary).

WATERMELON, GINGER AND LIME GRANITA

Steps:

• In a blender, blend the lime juice and watermelon together, creating watermelon water.
• Strain the liquid through a fine mesh strainer to remove any seeds.
• Place 1/2 cup of the watermelon water into a saucepan and add the sugar, lime zest and ginger coins. Bring the mixture to a simmer to dissolve the sugar and infuse the liquid with the ginger and lime flavor. Set aside to cool.
• Add the grated ginger to the remaining watermelon water. Once the syrup is cool, remove the ginger coins and mix into the watermelon water. Pour the mixture into a 9 by 13-inch glass baking dish. Place the dish into the freezer to chill.
• Every 30 minutes, scrape the mixture with a fork to break up the ice crystals and to keep it light and fluffy. Continue scraping every 30 minutes for at least 2 hours. Scrape the granita into elegant glasses and sprinkle with fleur de sel.
• Cook's Notes:.
• Taste your watermelon, this will tell you how much sugar to add to your simple syrup.
• The fork helps to create ice crystals that will help give you a slushy consistency.

GINGER-LIME BASE

Steps:

• Preheat oven to 175 degrees. Line a baking sheet with a nonstick baking mat and set aside.
• Place ginger, lime juice, sugar, and lemongrass in a saucepan and bring to a boil over high heat. Carefully transfer to the jar of a blender or bowl of a food processor; blend until pureed. Strain through a fine mesh sieve and set juice aside for base mixture. Evenly spread remaining pulp on prepared baking sheet and transfer to oven until almost dry, about 2 hours. Remove from oven and let cool until completely dried.
• Place pulp in a small food processor and grind to a fine powder. Mix with an equal amount of salt and set aside for rimming cocktails.