With the first sunny weekend in San Francisco, I decided to try to make some granita! I had a ton of lemons from my friends lemon tree so I decided to make a lemon based granita. I went to the farmers market to see what else I could add and I saw some beautiful, fresh mint. It was definitely going in! I also bought some ginger to give it a little kick (I add ginger to almost everything that I cook!) It would have been great with just the lemon, mint and ginger, but I wanted a little pop of color so I thought of pomegranate juice...BUT, I was not able to find any at the little store next to my house, so I just bought some cranberry juice. The granita turned out amazing! The soft pink color and the ginger and mint give the granita a sophisticated touch. I can't wait to make this again in the summer!
2 cups sweetened cranberry juice
4 large lemons (zested and juiced)
1 tbsp of grated ginger
1 cup of mint leaves
1/2 cup sugar
1 cup water
Combine all ingredients and simmer for 15 minutes. Stir constantly to dissolve the sugar. Let it steep for 20-30 minutes. The longer the better. Place in a large flat baking dish and freeze for 2-3 hours. Once frozen, use a fork to scrape the surface to create a icee/slushie consistancy and refreeze for another 4 hours. Enjoy!
