Peach granita / Granita de p�che

 

1 kilo peaches / p�ches

1 lemon / citron

200 gm sugar / sucre

250 ml water / eau

Cut the peaches and put the pieces in a food processor.  Liquidise and add the juice and zest of a lemon and syrup made with the water and sugar (which has been allowed to cool).  Freeze.  Remove from the freezer 15 minutes before serving and mix with a fork.  Put into bowls and garnish with mint or basil leaves.

Couper les p�ches et m�langer les morceaux dans un mixeur.  Ajouter le jus et le zeste du citron et le sirop fait avec l�eau et le sucre qui a refroidi.  Mettre au congelateur.  Sortir du congelateur 15 minutes avant de servir et m�langer avec une fourchette.  Servir garnie des feuilles de menthe ou de basilique.

Lemongrass-Ginger Granita

Ingredients:
4 cups water
6 stalks lemongrass, chopped
2 inch knob ginger, sliced
1/2 cup sugar
2 tablespoons lemongrass cello*

Directions:
In a small pot, bring together the lemongrass, ginger, sugar and water to a boil. Continue to boil until the sugar is dissolved and the mixture is very fragrant. Strain into a large measuring cup. It should measure about 2 1/2 cups. Stir in the Lemongrass cello. Pour into a metal 9x13 pan, cover and freeze until almost solid, about 1-2 hours. "Rake" with a fork to form crystals and serve.

*Loft makes a great version that is not too sweet and very lemongrass-y. You could also make your own or leave it out.

Note: You can make the liquid several days in advance and keep it refrigerated until you are ready to freeze it, a few hours before serving.

My thoughts:

When you look at granita, especially in a nearly clear granita like this one, it is hard to imagine how flavorful they can be. This granita in particular is unexpectedly full of flavor. The lemongrass flavor is very strong and the ginger adds a slight spicy note.

Strawberry-Basil Granita

Ingredients:
4 cups fresh, whole strawberries
1 cup water
1 cup sugar
1 cup (loose) fresh basil

Directions:
Bring the water, sugar and basil to boil in a medium sauce pan. Boil, stirring occasionally until it reduces slightly and thickens to a light syrup. Strain and cool. Add to strawberries and blend until smooth in a blender. Pour mixture into 13x9 metal pan. Place in the freezer and freeze for 20 minutes. Rake any frozen areas with a fork, return to freezer for 20 minutes, then rake again. Re-freeze for 30 minutes, then rake with a fork before serving. It should look flaky and granular-not frozen solid. Store any leftovers in a freezer safe air-tight container in the freezer.

My thoughts:

I love making granita* because not only is it quick and easy (no ice cream maker required) but it is a great way to use up fruit that is on the urge of going bad. I had rather a lot of strawberries leftover from cupcake making and there was no way the two of us were going to be able to eat them before they spoilt. Enter the granita. It took about 5 minutes to mix together and now I have a fruit-packed, slightly herbal frozen treat that will keep longer in the freezer than the berries would have on my counter. The strawberries are fresh tasting and the basil keeps it from being too sweet.



*The difference between sorbet and granita is mostly a matter of technique. Sorbets are churned using a gelato or ice cream maker and the granita has a coarser texture as a result of being frozen in a sheet and raked with a fork. Sorbets can also contain egg whites (although not milk, that would make it sherbet) and granitas are a strickly a water-sugar-flavor affair.

Rhubarb Granita

Ingredients:
1 stalk rhubarb, chopped
1 1/2 cup water
3/4 cup sugar
1 tablespoon vodka

Directions:
In a small pot, bring together the rhubarb, sugar and water to a boil. Continue to boil until the sugar is dissolved and the rhubarb is soft. Strain into a large measuring cup and add cold water to equal 2 cups and stir in the vodka. Pour into a metal 9x13 pan, cover and freeze until almost solid, about 1-2 hours. "Rake" with a fork to form crystals and serve.

My thoughts:

If sorbet and Italian ice had a baby it would be granita. It is a vaguely chunky icy treat that lends itself to a multitude of variations. I was lucky enough to come across what I fear is the last of the season's rhubarb today at the farmers' market and couldn't resist picking some up. I didn't have anything in mind for it, but when faced with another 90+ day, something cold and sweet seemed to be in order. I had never made granita before but thought it was worth a shot. I was worried the rhubarb might be too subtle a flavor but it was perfect; slightly sweet and almost floral and once frozen, it turned the prettiest petal pink. I think granita is my new favorite dessert: quick, easy, fat free and vegan.