Best 8 Citrus Ginger Granita Recipes

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**Indulge in a Refreshing Fusion of Citrus and Ginger with Our Exquisite Granita Recipes**

Escape the summer heat with our tantalizing citrus-ginger granita recipes, a symphony of zesty flavors and invigorating aromas. These frozen treats offer a delightful balance of tangy citrus and spicy ginger, creating a refreshing experience that will transport you to a tropical paradise. Discover three unique variations - Classic Citrus Granita, Blood Orange-Ginger Granita, and Sparkling Citrus Granita with Prosecco - each bursting with its own distinct character. Embark on a culinary journey as you explore the vibrant flavors of these frozen delights, perfect for cooling down on a hot summer day or adding a touch of elegance to your next gathering.

Check out the recipes below so you can choose the best recipe for yourself!

CLEMENTINE-GINGER GRANITA



Clementine-Ginger Granita image

This easy Italian dessert is a fun and delicious way to enjoy clementines, so sweet and bountiful this time of year.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Time 3h40m

Yield Makes 12

Number Of Ingredients 4

24 clementines
1/2 cup sugar
1 slice (1/2 inch) peeled fresh ginger
1 tablespoon fresh lemon juice

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.

BLUEBERRY GINGER GRANITA



Blueberry Ginger Granita image

Categories     Ginger     Dessert     Blueberry     Summer     Gourmet

Yield Makes about 4 cups or 4 servings

Number Of Ingredients 5

2 tablespoons chopped peeled fresh ginger
1/2 cup superfine granulated sugar
3/4 pounds blueberries (2 1/2 cups), thawed if frozen
3/4 cup water
2 teaspoons fresh lime juice

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).

GREEN TEA GRANITA WITH GINGER AND CITRUS



GREEN TEA GRANITA WITH GINGER AND CITRUS image

Categories     Ginger     Dessert     Freeze/Chill     Low Fat

Number Of Ingredients 9

1/2 c. water
3 bags green tea
1 tbsp minced fresh ginger
1 c. fresh orange juice
1/4 tsp freshly grated orange zest
2 tbsp fresh lemon juice
1/4 tsp freshly grated lemon zest
3 tbsp honey, or to taste
Pinch salt

Steps:

  • Steep tea for two minutes. Discard tea bags and let cool. Press ginger through a clean garlic press, catching ginger juice in medium bowl. Discard ginger solids. Add tea and remaining ingredients, stir. Adjust sweetness if necessary. Pour mixture into a shallow pan and put in freezer. Fluff mixture with fork every 30 minutes until mixture is icy and fluffy, about 2-1/2 hours.

FRESH GINGER AND CITRUS SORBET



Fresh Ginger and Citrus Sorbet image

Categories     Citrus     Ginger     Dessert     Kid-Friendly     Low Sodium     Frozen Dessert     Spring     Vegan     Bon Appétit     Fat Free     Kidney Friendly     Vegetarian     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher     Small Plates

Yield Makes 8 servings

Number Of Ingredients 8

5 cups water
2 cups sugar
3 tablespoons finely chopped peeled fresh ginger
2 teaspoons finely grated lemon peel
2 teaspoons finely grated lime peel
3 tablespoons fresh lemon juice
3 tablespoons fresh lime juice
Fresh mint sprigs

Steps:

  • Combine 5 cups water, sugar and ginger in heavy large saucepan. Bring to boil, stirring until sugar dissolves. Reduce heat and simmer 10 minutes. Strain liquid into large bowl; discard solids.
  • Return liquid to same saucepan. Add lemon and lime peels. Boil 2 minutes. Remove from heat. Whisk in lemon and lime juices. Cool completely. Pour mixture into 13x9x2-inch glass baking dish. Cover and freeze until solid, about 6 hours or overnight.
  • Transfer mixture to processor and puree until smooth. Return to same glass dish; cover and freeze until solid, at least 3 hours or overnight. (Can be prepared 3 days ahead. Keep frozen.) Scoop sorbet into glasses or bowls. Garnish with mint.

CLEMENTINE GRANITA



Clementine Granita image

Keep extra clementines on hand in case some of the skins tear and for juicing. If you don't feel like juicing enough clementines to yield 2 cups, use store-bought orange juice to make up the difference.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Time 3h40m

Yield Makes 12

Number Of Ingredients 4

12 clementines, plus 12 more for juicing
1/2 cup sugar
1 slice (1/2 inch) peeled fresh ginger
1 tablespoon fresh lemon juice

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



Fresh Ginger Granita image

This recipe is from The Culinary Institute of America's Cooking at Home with The Culinary Institute of America, Here's what they say," Also known as granité, this frozen dessert is based on a few simple ingredients and a minimal amount of equipment. Its distinctively flaky and granular texture is achieved through a unique, yet simple, freezing technique made easily at home. Often served to cleanse the palate, granitas also supply a subtle ending to a decadent meal."

Provided by Sharon123

Categories     Frozen Desserts

Time 25m

Yield 8 1/2 cup servings

Number Of Ingredients 4

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

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



Lemon Granita image

Categories     Dessert     Freeze/Chill     Kid-Friendly     Low Sodium     Wheat/Gluten-Free     Lemon     Summer     Vegan     Gourmet     Fat Free     Kidney Friendly     Vegetarian     Pescatarian     Dairy Free     Peanut Free     Tree Nut Free     Soy Free     Kosher     Small Plates

Yield Makes about 2 1/2 cups

Number Of Ingredients 3

2 to 3 large lemons
1 cup filtered or bottled still water (not distilled)
1/3 cup superfine granulated sugar

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.

GRANNY SMITH, GINGER, AND BASIL GRANITA



Granny Smith, Ginger, and Basil Granita image

Categories     Fruit Juice     Blender     Juicer     Ginger     Dessert     Fourth of July     Frozen Dessert     Lemon     Apple     Basil     Summer     Gourmet

Number Of Ingredients 7

4 1/2 lb Granny Smith apples
1 (500-mg) tablet vitamin C, crushed
1/4 cup fresh lemon juice
1 (2-inch) piece peeled fresh ginger
1/2 cup sugar
1 tablespoon finely chopped fresh basil
Special equipment: a juicer (optional; see cooks' note, below)

Steps:

  • Slice apples and process enough slices in juicer, skimming and discarding any foam, to measure 3 1/2 cups juice, then transfer juice to a large bowl and stir in vitamin C and lemon juice. Process ginger in juicer, then stir 1 tablespoon ginger juice into apple juice.
  • Pulse together sugar and basil in a blender until sugar is bright green and basil is finely ground, then stir into apple juice until sugar is dissolved. Let stand 5 minutes, then pour through a fine-mesh sieve into an 8- to 9-inch metal baking pan.
  • Freeze, stirring and crushing lumps with a fork every hour, until evenly frozen, 3 to 4 hours. Scrape with a fork to lighten texture, crushing any lumps.

Tips:

  • Use ripe, juicy citrus fruits for the best flavor.
  • Zest the citrus fruits before juicing them to add extra flavor to the granita.
  • Add a splash of liqueur or sparkling water to the granita for a boozy or refreshing twist.
  • Serve the granita in chilled glasses or bowls for a refreshing summer treat.

Conclusion:

Citrus ginger granita is a delicious and refreshing summer dessert that is easy to make. With just a few simple ingredients, you can create a flavorful and elegant treat that is perfect for any occasion. Whether you are serving it at a party or enjoying it as a special treat, citrus ginger granita is sure to please everyone.

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