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19 Ratings
5 star values:
0
4 star values:
4
3 star values:
2
2 star values:
7
1 star values:
6
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Gallery
Plum-Ginger Granita
Credit:
Sang An
Recipe Summary
Yield: Makes about 2 quarts
Ingredients
Ingredient Checklist
2 inches peeled fresh ginger
2 pounds ripe red plums, halved, pitted, and coarsely chopped, plus thin wedges for garnish (about 9 plums total)
1 1/3 cups sugar
1/4 teaspoon coarse salt
1 teaspoon pure vanilla extract
Cook's Notes
For the right texture, scrape the granitas every half hour for 4 1/2 hours. Same-day preparation is best – after too long the consistency will change from light and layered to overly dense.
Gallery
Plum-Ginger Granita
Credit:
Sang An
Recipe Summary
Yield: Makes about 2 quarts
Gallery
Plum-Ginger Granita
Credit:
Sang An
Plum-Ginger Granita
Credit:
Sang An
Plum-Ginger Granita
Recipe Summary
Yield: Makes about 2 quarts
Recipe Summary
Yield: Makes about 2 quarts
Yield: Makes about 2 quarts
Makes about 2 quarts
Ingredients
Ingredients
- 2 inches peeled fresh ginger
- 2 pounds ripe red plums, halved, pitted, and coarsely chopped, plus thin wedges for garnish (about 9 plums total)
- 1 1/3 cups sugar
- 1/4 teaspoon coarse salt
- 1 teaspoon pure vanilla extract
Directions
Pulse ginger in a food processor until finely chopped. Transfer ginger to a large saucepan. Add plums, sugar, salt, and 5 cups water. Bring to a boil over medium-high heat. Reduce heat to medium. Simmer, stirring occasionally, until sugar has dissolved and plums have broken down, about 15 minutes.
Pour plum mixture through a fine sieve into a 9-by-13-inch shallow nonreactive dish; discard solids. Stir in vanilla. Chill in freezer until edges are frozen, about 1 1/2 hours. Remove from freezer; scrape with fork tines, pulling from edges into center. Return to freezer. Repeat process every 30 minutes until mixture is the texture of shaved ice, about 4 1/2hours. Spoon into serving bowls, and garnish with plums.
Cook's Notes
For the right texture, scrape the granitas every half hour for 4 1/2 hours. Same-day preparation is best – after too long the consistency will change from light and layered to overly dense.
Cook’s Notes
For the right texture, scrape the granitas every half hour for 4 1/2 hours. Same-day preparation is best – after too long the consistency will change from light and layered to overly dense.
Reviews
Add Rating & Review
19 Ratings
5 star values:
0
4 star values:
4
3 star values:
2
2 star values:
7
1 star values:
6
Reviews
Add Rating & Review
19 Ratings
5 star values:
0
4 star values:
4
3 star values:
2
2 star values:
7
1 star values:
6
Add Rating & Review
19 Ratings
5 star values:
0
4 star values:
4
3 star values:
2
2 star values:
7
1 star values:
6
19 Ratings
5 star values:
0
4 star values:
4
3 star values:
2
2 star values:
7
1 star values:
6
19 Ratings
5 star values:
0
4 star values:
4
3 star values:
2
2 star values:
7
1 star values:
6
- 5 star values:
- 0
- 4 star values:
- 4
- 3 star values:
- 2
- 2 star values:
- 7
- 1 star values:
- 6
All Reviews for Plum-Ginger Granita
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Plum-Ginger Granita
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
