Green Tea And Ginger Granita Recipes

Steps:

• Mix the green tea powder, sugar, ginger and 1/4 teaspoon salt in a small shallow bowl.
• Generously wipe the rims of 8 pint glasses with a lemon slice to moisten. Dip the rim of each glass into the prepared green tea powder mixture to coat. Set aside.
• Pour the green tea into a pitcher. Holding the bottles at angle to avoid building a stiff head, slowly pour the ginger beer and IPA into the pitcher. Gently stir to combine.
• Pick 12 large mint leaves and smack them against the palm of your hand to release their natural oils. Tear each leaf in half, then place about 3 pieces into each of the prepared glasses. Fill each glass with a small scoop of ice.
• Divide the beer mixture evenly among the prepared glasses.
• Float a 1-ounce shot (two tablespoons) of vodka over the beer mixture in each glass. Garnish with a lemon wheel and stem of fresh mint.

Steps:

• Puree 6 cups cubed seedless watermelon in a blender with 1/2 cup sugar, 1 tablespoon lime juice and 2 teaspoons grated peeled ginger until smooth. Pour into a 9-by-13-inch baking dish, cover with plastic wrap and freeze, scraping with a fork every hour, until fluffy, 5 to 7 hours.

Steps:

• Peel and cut 1 pineapple into 2-inch cubes. Using a vegetable juicer, juice the cubed pineapple, (you can also use a food processor to puree the pineapple and press it through a strainer lined with cheesecloth so that you are left with pure juice). Pour the juice into a saucepan with the cardamom. Bring to a boil. Remove from the heat, set aside, and let the cardamom infuse.
• Peel the remaining pineapple and cut horizontally into 1-inch round slices. Cut out the center core with a small size round cutter. Place slices of pineapple in the pineapple juice, bring to a boil, and then turn off the heat. Let cool and marinate overnight in the refrigerator.
• The following day, preheat oven to 350 degrees F. Remove pineapple slices from the juice place on a sheet pan. Roast in the oven until tender, about 30 minutes.
• To plate, place warm pineapple in a bowl and top with a scoop of Green Tea Melon Granita.
• Place the melon in a bowl. Add the ground ginger, green tea powder, and honey. Blend with an immersion blender until smooth. Pour into a saucepan and bring to a boil. Remove from heat and strain into a shallow 9 by 13-inch metal pan or dish.
• Stir in the lime juice, let cool, and then freeze overnight.
• The following day, remove the granita from the freezer, scrape with a fork to make the granita, and return to freezer until ready to serve.
• Yield: 6 servings

Steps:

• Put the ginger in a saucepan with 3 cups of water and bring almost to a boil, add the tea, cover and turn off the heat. Let sit for 10 minutes, then strain and discard the solids. Stir in the honey and lemon juice and taste. You want a fairly sweet mixture, so add more honey if necessary.
• Pour the mixture into a shallow glass or ceramic pan and freeze. Stir to break up the ice every 30 minutes or so, until the mixture is slushy and crunchy with crystals, about 3 hours total. If the mixture becomes too hard, pulse it once or twice in the food processor to break it up, or put it in the fridge and stir occasionally until it reaches the desired texture. Spoon into small bowls and serve.

Steps:

• Add ginger slices, grated ginger, and brown sugar to 4 to 5 cups water and bring to a boil in a saucepan for approximately 20 minutes. Strain and serve immediately.

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.

Steps:

• Stir water, sugar, ginger, lemon zest, and lime zest together in a saucepan over medium-high heat until sugar dissolves and mixture is bubbling, 5 to 10 minutes; cool slightly.
• Stir the ginger mixture an orange juice together in a pitcher; pour into a 9x13-inch baking dish.
• Place dish in the freezer; scrape and stir orange juice mixture with a fork once every hour until granita is evenly frozen and crystallized, about 6 hours.