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5 from 1 vote

Jamaica and Ginger Granita

The addition of the ginger in this granita recipe gives the jamaica a subtle spicy kick that I know you will love. Think chai tea and you’ll know what I’m talking about.If it’s a refreshing dessert you want then make this simple granita.
Prep Time10 mins
Cook Time3 mins
Total Time13 mins
Course: Drinks
Cuisine: Mexican
Servings: 6 Servings
Calories: 172kcal


Simple Syrup:

  • 1 cup sugar
  • 1 cup water

Jamaica and Ginger Tea:

  • 8 cups water
  • ¼ cup jamaica dry hibiscus flowers
  • 1/8 cup ginger peeled and diced

Candied Ginger Garnish:

  • 6 1/8- inch slices of ginger peeled for garnish
  • ¼ cup granulated sugar
  • mint for garnish


  • Make simple syrup by combing 1 cup of sugar to 1 cup water in a small saucepan. Heat over medium-heat just long enough for the sugar to melt. Remove from the heat and allow to cool before using.
  • Rinse and drain the dried jamaica flowers in a large colander.
  • Bring water to a boil in a pot. Add the flowers and ginger and cover tightly with a lid. Remove from the heat and steep for 1 hour or until cool.
  • Strain liquid into a pitcher and discard petals and ginger. Add 1 cup of simple syrup and stir. Pour into an 8”x8” baking dish and place in the freezer.
  • Dip sliced and peeled ginger into the remaining simple syrup. Roll in the sugar, shake off excess sugar and place on wax paper. Allow to set by keeping in the freezer until ready to use.
  • Freeze for two or three hours and gently scrape the top layer with a fork. Repeat every two hours until all of it has been scraped.
  • Spoon frozen crystals into a glass and garnish with a candied ginger slice and mint.


For a rich touch add a dollop of whipped cream or coconut whipped cream for a vegan version.


Calories: 172kcal | Carbohydrates: 44g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 21mg | Potassium: 38mg | Fiber: 1g | Sugar: 42g | Vitamin A: 29IU | Vitamin C: 2mg | Calcium: 10mg | Iron: 1mg