Mint Lemon Granita With Homemade Whipping Cream

1. 1

   Prep time 15 minutes. Chill time 5 hours.

2. 2

   Whipped cream:

3. 3

   Place cream, powdered sugar and ginger in a large mixing bowl. Beat on high until almost stiff. Refrigerate for 20 minutes to set and chill.

4. 4

   Granita:

5. 5

   In a medium size pot, bring water to a boil. Add raw sugar, mint leaves and simmer for 10 minutes on medium to medium high heat. Add remaining ingredients. Mix thoroughly. Mixture should be citrus-y but smell like mint. If not simmer for 5-10 more minutes. Next, strain mint out of mixture. Then place in a freezer safe square or rectangle pan (recommend plastic 9 x 13 container).

6. 6

   Place in freezer. Freeze 5 hours. IMPORTANT: Check every hour on this mixture. Use a fork to break ice crystals and scrape the bottom of the container. Should look almost like an icee after five hours. If you DO NOT do this step, you will have a large ice cube and will not be able to use the Granita.

7. 7

   Assembly:

8. 8

   In sundae cups or glasses, scoop 3-4 Tbsp Granita, layer gingered whipped cream, granita, and a final layer of whipped cream. Serve with a sprig of mint on the top.

* Per serving · 4 servings · Values may vary.