This is one of the most delicious desserts I've ever had. Since apricots are not in season or available in the store I used champagne mango, and it worked out great. It's light, healthy and refreshing, highly recommended.
Ginger Shaved Ice with Apricots and Sweetened Condensed Milk
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.
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- Calories: 222
- Calories from fat: 9.7%
- Protein: 2.7g
- Fat: 2.4g
- Saturated fat: 1.4g
- Carbohydrate: 50g
- Fiber: 0.9g
- Sodium: 34mg
- Cholesterol: 8.6mg
- 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
- 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.
Make ahead: For ginger syrup, up to 1 day, chilled. For flaked ginger ice, up to 1 week, frozen.
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