ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Ginger Shaved Ice with Apricots and Sweetened Condensed Milk

Photo: Annabelle Breakey
Total time 30 mins
Yield Serves 4
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.

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

Nutrition Information

  • calories 222
  • caloriesfromfat 9.7 %
  • protein 2.7 g
  • fat 2.4 g
  • satfat 1.4 g
  • carbohydrate 50 g
  • fiber 0.9 g
  • sodium 34 mg
  • cholesterol 8.6 mg

How to Make It

  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.

  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.

  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.

  4. Meanwhile, stir apricots into liquid in bowl, then chill at least 30 minutes and up to 2 hours, stirring occasionally.

  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.

Cook's Notes

Make ahead: For ginger syrup, up to 1 day, chilled. For flaked ginger ice, up to 1 week, frozen.