Ginger-Lime Granita

1. 1

   Special equipment: a meat tenderizer

2. 2

   Combine 5 cups water and the turbinado sugar and ginger in a medium pot.

3. 3

   Bring to a boil over medium heat, then turn off the heat and stir in the lime juice.

4. 4

   Let cool to room temperature.

5. 5

   Pour the mixture into a 9-by-13-inch metal baking pan and place in the freezer.

6. 6

   Freeze until completely frozen, about 4 hours or up to overnight.

7. 7

   Take the pan out of the freezer when it becomes a giant ice cube.

8. 8

   Smash the frozen block with a meat tenderizer and scoop crushed granita into chilled martini glasses.

9. 9

   Garnish with lime zest and serve immediately.

10. 10

    Freeze any remaining granita until ready to serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.