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.
Make ahead: For ginger syrup, up to 1 day, chilled. For flaked ginger ice, up to 1 week, frozen.
Joule and Revel restaurants, Seattle