The weather has gone from zero to summer in no time flat this week. Not wanting to cook anything, nor wanting anything too creamy or rich, I decided to make granita--a sort of granular ice dessert. It's not as smooth as sorbet, but it's so simple to put together, and it doesn't require an ice cream maker. Unfortunately it's not a fast process, so start making this well before you realize you really really want it now.
The local strawberries I bought at the farmers' market were perfect for this, but any juicy fruit would work. I sliced the berries into a bowl, sprinkled them with a little sugar to bring out their juices, and let them sit for about 15 min. Then I poured the berries and their juices into the food processor and pulsed them til they were smooth. I added maybe 1/3 c of water and the juice of half a lime, and pulsed again. At this point you can check the mixture to see if you want it a little sweeter or tarter, but I left mine as-is. I poured the mixture into a wide plastic storage container and put it in the freezer for 30 min. It was just starting to form a few ice crystals. I used a fork to draw lines down the length of the mixture. Repeat this process every 30-45 min, breaking up any big lumps that may form. After several hours, the mixture will be frozen, but it will be granular instead of solid, and this is what you're looking for. Serve immediately and enjoy!
The local strawberries I bought at the farmers' market were perfect for this, but any juicy fruit would work. I sliced the berries into a bowl, sprinkled them with a little sugar to bring out their juices, and let them sit for about 15 min. Then I poured the berries and their juices into the food processor and pulsed them til they were smooth. I added maybe 1/3 c of water and the juice of half a lime, and pulsed again. At this point you can check the mixture to see if you want it a little sweeter or tarter, but I left mine as-is. I poured the mixture into a wide plastic storage container and put it in the freezer for 30 min. It was just starting to form a few ice crystals. I used a fork to draw lines down the length of the mixture. Repeat this process every 30-45 min, breaking up any big lumps that may form. After several hours, the mixture will be frozen, but it will be granular instead of solid, and this is what you're looking for. Serve immediately and enjoy!
1 comment:
Refreshing!
jp
Post a Comment