WHEW!!! Today is Monday, so you can do the math. Only one Ginger Week recipe remained, as of last night, and it isn't posted until today. Here's a tip: don't do a remodeling project when your fans are demanding their new recipes ideas! Well, at least the office/spare bedroom is almost finished...
Ginger goes naturally with citrus fruits, and is a lovely additive to lemonade. I found a recipe for Lemon Sorbet online, but it was way to strong, so I tweaked it for a really nice soft lemon flavor, then added ginger. But this ended up being a granita, because I wasn't home all day in order to take it out of the freezer and stir it occasionally. (The more you DO take it out to stir, the more air is incorporated, and the smoother it becomes.)
GINGER LEMONADE GRANITA
zest of one lemon
1 cup water
1/2 cup sugar
1/4 cup lemon juice
1/2 cup carbonated mineral water
1-2 tablespoons freshly grated ginger
In a saucepan, stir together the diced lemon peel, 1 cup of water and sugar. Bring to a boil, then reduce heat to medium and simmer for 5 minutes. Remove from heat, and allow to cool. If you want to cool the mixture more quickly, place pan in an ice bath.
Add lemon syrup with lemon zest, lemon juice and mineral water. Pour into an ice cream maker, and freeze according to the manufacturer's instructions.
If you do not have an ice cream maker, you may freeze it in a tall canister. Freeze for 1 1/2 hours. Remove and stir with a whisk. Return to the freezer and stir about once every hour for about 4 hours. The more times you stir, the more air will be incorporated, resulting in a lighter finished product.
"Food is never just food. It's also a way of getting at something else: who we are, who we have been, & who we want to be." -- Molly Wizenberg