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Total Time
30 Mins
Yield
Serves 4
Photo: Annabelle Breakey

How to Make It

Step 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

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

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

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

Step 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.

Chef's Notes

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

Joule and Revel restaurants, Seattle

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