Filter
Reset
Sort ByRelevance
Kelly Provost
Ginger boom
Try this ginger-boom
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Put 1 liter of strong ginger tea from fresh ginger, lemon peel, fresh mint and boiling water. Stir in the honey and let it infuse for 30 minutes. Allow to cool, strain the tea and pour into a lockable freezer. Put in the freezer for at least 4 hours and stir the ice crystals every half hour. When all crystals are frozen and remain loose, the granita is ready.
-
Spoon the granita just before serving in glasses and fill with ice-cold prosecco.
Blogs that might be interesting
-
30 minSnackfresh pineapple, cantaloupe of 1 cm thick, Kiwi, Apple, lemon juice, honey, full yogurt,cone bags with fruit fries -
15 minSnackgrapefruit, cantaloupe melon, fresh ginger, cinnamon powder, honey, ice Cube, prosecco, cava, pomegranate seed, Red berry, cinnamon stick,sweety melon -
15 minSnackcroissant dough, flour, cream cheese, orange, vanilla essence, pistachios, egg,orange hearts with pistachio -
20 minSnackmedium sized egg, mayonnaise with yogurt, crème fraiche light, mustard, bunch onion, Cherry tomatoes,egg salad with cherry tomatoes
Nutrition
0Calories
Sodium0% DV0g
Fat0% DV0g
Protein0% DV0g
Carbs0% DV0g
Fiber0% DV0g
Loved it