Root Ginger Granita
(0 votes)
(0 votes)
Health Score:
54 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 5 h. 20 min.
Ready in
Calories:
114
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 114 cal. | (5 %) | ||
| Protein | 0 g | (0 %) | ||
| Fat | 0 g | (0 %) | ||
| Carbohydrates | 28 g | (19 %) | ||
| Sugar added | 27 g | (108 %) | ||
| Roughage | 0.1 g | (0 %) |
more nutritional values
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 0 mg | (0 %) | ||
| Vitamin K | 0 μg | (0 %) | ||
| Vitamin B₁ | 0 mg | (0 %) | ||
| Vitamin B₂ | 0 mg | (0 %) | ||
| Niacin | 0.1 mg | (1 %) | ||
| Vitamin B₆ | 0 mg | (0 %) | ||
| Folate | 1 μg | (0 %) | ||
| Pantothenic acid | 0 mg | (0 %) | ||
| Biotin | 0 μg | (0 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 1 mg | (1 %) | ||
| Potassium | 49 mg | (1 %) | ||
| Calcium | 2 mg | (0 %) | ||
| Magnesium | 5 mg | (2 %) | ||
| Iron | 0.1 mg | (1 %) | ||
| Iodine | 1 μg | (1 %) | ||
| Zinc | 0.1 mg | (1 %) | ||
| Saturated fatty acids | 0 g | |||
| Uric acid | 2 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 28 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- Ingredients
- ⅔ cup caster sugar
- 4 cups water
- 2 ½ ozs fresh ginger (finely chopped)
How healthy are the main ingredients?
gingerPreparation
Kitchen utensils
1 Skillet oder Wok mit Deckel, 1 Bowl, 1 Measuring cups, 1 Cutting board, 1 Large knife, 1 Small knife, 1 Fork, 1 Tablespoon, 1 Wooden spoon, 1 Peeler, 1 Rolling pin, 1 Garlic press, 1 Lid, 1 Plastic wrap
Preparation steps
1.
Heat the sugar and water in a pan to a boil, stirring. Remove from the heat.
2.
Stir the ginger into the hot syrup. Cover and leave to stand for at least 1 hour until cool. Pour into a bowl, cover and chill.
3.
Strain the syrup into a freezerproof container to a depth of no more than 2.5cm|1". Cover and freeze for 2 hours until slushy.
4.
Break up the ice crystals with a fork and mash finely. Freeze for a further 2 hours, beating every 30 minutes until the ice is soft and the ice crystals are evenly sized. Return to the freezer until ready to serve.
5.
Spoon into chilled glasses.
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