Culinary Institute of America

Fresh Ginger Granita

Preparation info
  • Makes

    40

    fl oz
    • Difficulty

      Easy

Appears in
top 1000Baking & Pastry: Mastering the Art and Craft
Baking & Pastry

By Culinary Institute of America

Published 2015

  • About

Ingredients

Ingredient U.S. Metric
Ginger, peeled 2 <

Method

  1. Purée the ginger with 8 oz/230 g of the water.
  2. Combine the ginger purée, sugar, and the remaining 1 lb 8 oz/680 g water in a saucepan and cook over medium heat, stirring to melt the sugar, until it reaches 180°F/82°C.
  3. Strain through a fine-mesh sieve, cool to room temperature, and add the lemon juice.
  4. Pour into a prechilled hotel pan and pla