Ginger Shaved Ice with Apricots and Sweetened Condensed Milk
Photo: Annabelle Breakey
Rachel Yang and Seif Chirchi, chef-owners of Joule and Revel restaurants in Seattle, have taken a favorite Korean dessert—shaved ice with sweet syrup–and turned it into a ginger-flavored granita.
This recipe, and others like it, can be found in the article “These Sweet and Savory Recipes Let You Make the Most of Delicious Spring Fruits.”
How to Make It
Step 1
1
Bring 1 1/2 cups water and the sugar to a boil in a medium saucepan, stirring to dissolve sugar. Remove syrup from heat.
Step 2
2
Meanwhile, whirl ginger in a food processor to mince. Add 3/4 cup water and whirl about 1 minute to extract juice. Pour mixture into a fine strainer set over a bowl and press to extract liquid; discard ginger. Stir liquid into syrup, pour 1/2 cup of mixture into a small bowl, and pour the rest into a 9- by 13-in. pan. Let liquids cool. Chill the 1/2 cup ginger liquid, covered, until used.
Step 3
3
Cover pan with foil and freeze until slushy at edges, about 2 hours. Stir well with a fork, breaking up any lumps, then freeze until solid, at least 3 hours.
Step 4
4
Meanwhile, stir apricots into liquid in bowl, then chill at least 30 minutes and up to 2 hours, stirring occasionally.
Step 5
5
Scrape frozen mixture with a fork to make large flakes. Spoon ginger ice into bowls and drizzle each with some sweetened condensed milk. Drain apricots, then spoon over desserts. Garnish with mint sprigs.
Ingredients
3/4 cup sugar
1/2 cup coarsely chopped fresh ginger (unpeeled)
3 or 4 apricots, sliced
1/3 cup sweetened condensed milk
4 small mint sprigs
Directions
Step 1
1
Bring 1 1/2 cups water and the sugar to a boil in a medium saucepan, stirring to dissolve sugar. Remove syrup from heat.
Step 2
2
Meanwhile, whirl ginger in a food processor to mince. Add 3/4 cup water and whirl about 1 minute to extract juice. Pour mixture into a fine strainer set over a bowl and press to extract liquid; discard ginger. Stir liquid into syrup, pour 1/2 cup of mixture into a small bowl, and pour the rest into a 9- by 13-in. pan. Let liquids cool. Chill the 1/2 cup ginger liquid, covered, until used.
Step 3
3
Cover pan with foil and freeze until slushy at edges, about 2 hours. Stir well with a fork, breaking up any lumps, then freeze until solid, at least 3 hours.
Step 4
4
Meanwhile, stir apricots into liquid in bowl, then chill at least 30 minutes and up to 2 hours, stirring occasionally.
Step 5
5
Scrape frozen mixture with a fork to make large flakes. Spoon ginger ice into bowls and drizzle each with some sweetened condensed milk. Drain apricots, then spoon over desserts. Garnish with mint sprigs.
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