Best 8 Citrus Ginger Granita Recipes

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.

GREEN TEA AND GINGER GRANITA

Steps:

• Put the ginger in a saucepan with 3 cups of water and bring almost to a boil, add the tea, cover and turn off the heat. Let sit for 10 minutes, then strain and discard the solids. Stir in the honey and lemon juice and taste. You want a fairly sweet mixture, so add more honey if necessary.
• Pour the mixture into a shallow glass or ceramic pan and freeze. Stir to break up the ice every 30 minutes or so, until the mixture is slushy and crunchy with crystals, about 3 hours total. If the mixture becomes too hard, pulse it once or twice in the food processor to break it up, or put it in the fridge and stir occasionally until it reaches the desired texture. Spoon into small bowls and serve.

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).

GINGER-LIME GRANITA

Steps:

• Special equipment: a meat tenderizer
• Combine 5 cups water and the turbinado sugar and ginger in a medium pot. Bring to a boil over medium heat, then turn off the heat and stir in the lime juice. Let cool to room temperature.
• Pour the mixture into a 9-by-13-inch metal baking pan and place in the freezer. Freeze until completely frozen, about 4 hours or up to overnight.
• Take the pan out of the freezer when it becomes a giant ice cube. Smash the frozen block with a meat tenderizer and scoop crushed granita into chilled martini glasses. Garnish with lime zest and serve immediately. Freeze any remaining granita until ready to serve.

CLEMENTINE GRANITA

Steps:

• Slice the top 1/2 inch off each clementine; reserve. Cut around flesh and scoop out into a sieve set over a bowl; reserve skins and be careful not to tear them. Press flesh to extract juice. Squeeze in juice from tops. (You'll have about 1 cup.) Juice more clementines to yield 2 cups.
• Moisten clementine skins with some juice or water. Roll skins in 1/4 cup sugar to coat. Freeze until solid, about 2 hours.
• Bring remaining 1/4 cup sugar, 1/4 cup water, and ginger to a boil in a saucepan, stirring, until sugar dissolves. Remove from heat. Let stand for 30 minutes; discard ginger. Stir in 2 cups juice and the lemon juice; transfer to a nonreactive 8-inch square baking dish. Freeze until solid, about 3 hours.
• Scrape granita with a fork to fluff. Spoon granita into clementine "cups." Freeze for 10 minutes before serving.

FRESH GINGER GRANITA

Steps:

• 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.
• Or, 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.

LEMON GRANITA

Steps:

• With a vegetable peeler remove zest in long pieces from 2 lemons. Squeeze 1/2 cup juice from lemons.
• In a small heavy saucepan heat water and sugar, stirring until sugar is dissolved. Stir in zest and transfer syrup to a bowl to cool. Chill syrup, covered, until cold. Discard zest and stir in lemon juice.
• For eastern-Sicilian granita:
• Freeze lemon mixture in an ice-cream maker until spoonable but not crumbly and serve immediately.
• For western-Sicilian granita:
• Freeze lemon mixture in a metal bowl, stirring every 30 minutes to remove ice crystals from side of bowl, until liquid has become granular but is still slightly slushy, about 3 to 4 hours. Serve granita immediately.

CLEMENTINE-GINGER GRANITA

Steps:

• Slice top 1/2 inch off 12 clementines; reserve. Cut around flesh and scoop out into a sieve set over a bowl; reserve skins, being careful not to tear them. Press flesh to extract juice. Squeeze in juice from tops. (You'll have about 1 cup.) Halve and juice remaining clementines (to yield 2 cups).
• Bring 1/4 cup sugar, 1/4 cup water, and ginger to a boil in a pan, stirring, until sugar is dissolved. Remove from heat; let stand 30 minutes. Discard ginger. Stir in clementine and lemon juices; transfer to a nonreactive 8-inch square baking dish. Freeze until solid, about 3 hours.
• Meanwhile, brush clementine skins with water. Roll in remaining 1/4 cup sugar to coat. Freeze until solid, about 2 hours.
• Scrape granita with a fork to fluff. Spoon granita into clementine "cups." Freeze 10 minutes before serving.