By Grocery List Plus Editorial Staff | Published on June 14, 2026
Serves 6
81 cal · 240 min
Ginger Plum Granita
Recipe GLPR7cf97b8702faa2
A refreshing frozen dessert with a bright, jewel-toned plum base infused with warm ginger spice and a touch of ginger liqueur. The granita's signature crystalline texture is achieved through periodic stirring and scraping, creating delicate ice crystals that melt on the tongue. Perfect for warm weather entertaining.
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Ingredients
1 pound ripe plums
1/3 cup granulated sugar
1/2 tablespoon fresh lemon juice
a few pieces candied ginger
2 tablespoons ginger liqueur
Directions
Place whole plums in a medium saucepan with the sugar, lemon juice, and candied ginger pieces.
Gently crush the plums to help release their juices, then bring the mixture to a simmer over medium heat, stirring occasionally. Continue simmering for about 5 minutes until the plum flesh is very soft and the pits and skins have loosened and float freely in the liquid.
Remove the saucepan from heat and pour the mixture through a fine-mesh sieve into a clean bowl, pressing lightly on the solids to extract all liquid before discarding the pits, skins, and ginger pieces.
Stir the ginger liqueur into the strained plum syrup, then pour the mixture into an 8-by-8-inch baking dish.
Place the baking dish in the freezer. Every 30 minutes for 4 hours, remove it and use a fork to vigorously stir and scrape the partially frozen mixture, breaking up any large ice crystals and pushing frozen edges toward the center. This technique creates the characteristic fine, snow-like texture of a granita.
Once the granita is fully frozen with a light, icy texture, spoon portions into chilled serving dishes and garnish each with a thin slice of fresh plum and a small piece of candied ginger.
Comments
Plums and sugar are reliable finds at any Charlotte grocer, and lemon juice is standard, but candied ginger and ginger liqueur will require a stop at Harris Teeter's specialty section or ALDI's international aisle—budget that second trip. The cost per serving hovers around $2.50 to $3.00, dominated by the ginger liqueur if you're buying a full bottle. The stated 240 minutes is honest for freezing time, though the actual hands-on work is minimal—maybe 15 minutes of chopping and stirring. This is a same-night dessert best served fresh from the freezer; it doesn't reheat or keep well beyond a few days, so plan to serve it within 24 hours of setting it. It's ideal for a summer dinner party rather than weeknight family meal, and works best when plums are at their peak from July through early September in the Carolinas.
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