Ingredients

• 1/2 cup turbinado sugar
• One 2-inch piece ginger, peeled and grated
• 5 tablespoons lime juice
• Lime zest, for garnish

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Instructions

1. Special equipment: a meat tenderizer
2. Combine 5 cups water and the turbinado sugar and ginger in a medium pot. Bring to a boil over medium heat, then turn off the heat and stir in the lime juice. Let cool to room temperature.
3. Pour the mixture into a 9-by-13-inch metal baking pan and place in the freezer. Freeze until completely frozen, about 4 hours or up to overnight.
4. Take the pan out of the freezer when it becomes a giant ice cube. Smash the frozen block with a meat tenderizer and scoop crushed granita into chilled martini glasses. Garnish with lime zest and serve immediately. Freeze any remaining granita until ready to serve.