lemon ginger fennel granita more (ginger liqueur optional)

I love a light dessert, that’s easy to make. I don’t have a big sweet tooth (that doesn’t usually stop me from NOMMING CAKE when it’s around) so just a taste of sweet after dinner is perfect for me.

It gets hot hot hot in South Africa, and all we can do is eat cold things and swim (VERY DIFFICULT). I like using the unexpected flavor of fennel, we use straight up fennel as an after dinner  mint/palette cleanser in India, but mah whities find fennel an unexpected taste.

Enough for 8-10 little granita servings

For this granita, you’ll need:
4 cups of water
1 inch ginger, chopped
1 tsp fennel
1 cup sugar
1 lemon

ginger liqueur or ginger syrup
glitter sprinkles (not very optional in my opinion)

Bring the water, sugar, ginger and fennel to a boil, turn down the heat and let it simmer for 5 minutes. Remove from the heat, and let it cool almost completely. Pour through a strainer in a glass container and into your freezer. Check on it after an hour/hour and a half, and fluff up the frozen stuff with a fork and return to the freezer. Keep fluffing, at approximately one hour intervals. You’re supposed to serve when it’s all frozen and fluffy, but I’ve frozen it completely the day before and taken it out and before dinner and let it get a little melty before serving.

If this is an ADULT PARTY add a splash of ginger liqueur in before serving along with a squeeze of a lemon (if this ain’t that kinda party or you’re a child or a Mormon you can use ginger syrup, yum!) And glitter sprinkles, because when do I eat food that hasn’t first been doused in glitter?


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