Ginger-Lime Granita

Directions

1. 1
   Special equipment: a meat tenderizer
2. 2
   Combine 5 cups water and the turbinado sugar and ginger in a medium pot.
3. 3
   Bring to a boil over medium heat, then turn off the heat and stir in the lime juice.
4. 4
   Let cool to room temperature.
5. 5
   Pour the mixture into a 9-by-13-inch metal baking pan and place in the freezer.
6. 6
   Freeze until completely frozen, about 4 hours or up to overnight.
7. 7
   Take the pan out of the freezer when it becomes a giant ice cube.
8. 8
   Smash the frozen block with a meat tenderizer and scoop crushed granita into chilled martini glasses.
9. 9
   Garnish with lime zest and serve immediately.
10. 10
    Freeze any remaining granita until ready to serve.