Fresh Ginger Granita

Directions

1. 1
   In a blender or food processor, puree the ginger with 1 cup of water. Combine the ginger puree, sugar and the remaining water in a saucepan. Bring to a bare simmer over high heat, not allowing the mixture to boil.
2. 2
   Strain the mixture through a fine-mesh strainer and add the lemon juice. Pour into a prechilled, non-reactive baking pan. Place in the freezer.
3. 3
   Stir the granita every 15-20 minutes until it is evenly frozen with large crystals, about 2 hours.
4. 4
   Or, let it freeze without stirring until solid, about 4 hours. When solid, use a metal spoon to scrape it into a light, granular texture or place broken pieces into a food processor and chop to desired texture.