Lemongrass-Ginger Granita

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

Directions:
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 9×13 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.

8 Comments

  1. Hurray! I have an out of control lemongrass plant and am in dire need of something other than “chuck it in Thai food” to do with all that lemongrass. Thank you thank you thank you!

    Who’d have thought that lemongrass would do so well when neglected in the harsh Israeli sun…

  2. Rosa's Yummy Yums

    A great combo! Extremely refreshing!

    Cheers,

    Rosa

  3. Anonymous

    Nice….I am putting this on my list to try.
    Mary

  4. I am so jealous of you and the wonderful frozen summer treats you have been making! I need to get to using my ice cream maker before the summer is over.
    Hahahahahaha

  5. Anonymous

    I can’t afford the lemongrass cello you have suggested. I don’t know how to make it myself. Is this ingredient integral to the recipe or could it be optional? If it is integral could you please give me a recipe?

  6. Callie, as the recipe says, you can just leave it out. It just adds a little extra flavor and keeps it from freezing too quickly. Lemongrass cello is made similarly to limoncello, just with lemongrass instead of lemon peel.

  7. Anonymous

    I can make my own granitas?! Hurray! But what is cello??

  8. Kelly-I suggest you check out the link.

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