July 12, 2008

Lemongrass-Ginger Granita

4 cups water
6 stalks lemongrass, chopped
2 inch knob ginger, sliced
1/2 cup sugar
2 tablespoons lemongrass cello*

In a small pot, bring together the lemongrass, ginger, sugar and water to a boil. Continue to boil until the sugar is dissolved and the mixture is very fragrant. Strain into a large measuring cup. It should measure about 2 1/2 cups. Stir in the Lemongrass cello. Pour into a metal 9x13 pan, cover and freeze until almost solid, about 1-2 hours. "Rake" with a fork to form crystals and serve.

*Loft makes a great version that is not too sweet and very lemongrass-y. You could also make your own or leave it out.

Note: You can make the liquid several days in advance and keep it refrigerated until you are ready to freeze it, a few hours before serving.

My thoughts:
When you look at granita, especially in a nearly clear granita like this one, it is hard to imagine how flavorful they can be. This granita in particular is unexpectedly full of flavor. The lemongrass flavor is very strong and the ginger adds a slight spicy note.