Fresh Ginger Granita - cooking recipe

Ingredients

3 tablespoons fresh gingerroot, thickly sliced
3 1/2 cups water
1 1/2 cups sugar
2 teaspoons fresh lemon juice

Preparation

In a blender or food processor, puree the ginger with 1 cup of water. Combine the ginger puree, 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.