Banana Ginger Granita


Temperatures in Seattle are set to soar into the low 80’s today… Across the city, people will be unearthing their short pants, pulling out the barbecues for an evening grill, and contemplating making their first warm-weather drinks of the season. May I suggest this banana-ginger granita recipe by Mark Bittman. (Note: You’ll need a frozen banana or two.)

Ginger Banana Granita
Ginger Banana Granita

Serves 1 or 2: In a blender, blend together a frozen banana, about 1/4 cup crushed ice (I simply put ice cubes in a plastic bag and whacked it with the back of a ladle until they looked crushed), and between 2 T and 1/4 cup ginger ale. (Start with a little liquid, and then add more until the blender gets properly whirling.)

Extras: If you have a juicer, consider adding fresh ginger juice. If you’re in the mood for a cocktail, consider adding a white rum or some Dry Fly vodka.

Top with a grating of ginger and enjoy with a spoon.

Vodka-Optional Ginger Banana Granita
Vodka-Optional Ginger Banana Granita

Ingredients (serves 1 or 2)

  • 1 frozen banana
  • 1/4 cup crushed ice
  • 2 T to 1/4 cup ginger ale
  • juiced ginger (optional)
  • white rum or vodka (optional)

 

 

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Seattle Foodshed

Gardening, foraging, exploring and cooking. Time for a delicious adventure.

One thought on “Banana Ginger Granita”

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