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Kelly Provost
Ginger boom
Try this ginger-boom
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Ingredients
Directions
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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.
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Spoon the granita just before serving in glasses and fill with ice-cold prosecco.
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Nutrition
0Calories
Sodium0% DV0g
Fat0% DV0g
Protein0% DV0g
Carbs0% DV0g
Fiber0% DV0g
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