Super-refreshing and summery, you won’t need an ice-cream maker to create this modern version of the traditional Italian scraped ice. Once you’ve mastered the foolproof original, start experimenting with other types of fruit (watermelon would be excellent); just be sure to adjust the amount of sugar.
1¾ cups granulated sugar
¼ cup sliced ginger
2 sprigs rosemary
Zest of 2 lemons, in large strips
2 cups lemon juice (from 8 to 10 lemons)
In a small saucepan, bring 2 cups water, sugar, ginger, rosemary, and lemon zest to boil. Turn off heat, and allow simple syrup to steep for 15 minutes.
Remove ginger, rosemary, and lemon zest from syrup and discard. Combine syrup and lemon juice in a 13” x 9” pan, transfer to freezer for 1 hour.
Use a fork to scrape and stir the mixture, mashing any large ice crystals with the back of the fork. Return to freezer, scraping with a fork every 30 minutes, until the mixture is fully frozen, 1 to 2 hours longer.
Pro Tip: Drink Up!
Looking for a little adult refreshment? Fill a cup halfway with granita, pour a little of your favorite wine or spirit (we like Prosecco, whiskey, or Brazilian cachaça), stir gently, and you’ve got an instant summer cocktail.