Once you learn how to prepare a refreshing granita, you can prepare granitas of any flavor. Try mango, watermelon, or even grape.
1 cup water
1 cup sugar
1 tablespoon fresh lemon juice
about 1 pound strawberries (3 cups)
fresh mint, for garnish
- In a small saucepan, combine sugar, water, and lemon juice. Bring to a small boil and cook until sugar dissolves. Let cool to room temperature.
- Once liquid is cool, place strawberries and liquid in a food processor and blend to combine.
- Pour into a Pyrex baking pan and freeze for 25 to 30 minutes. Using a fork, begin scraping from the corners toward the middle. Return to the freezer and repeat every 20 to 30 minutes, until the entire mixture has been frozen and scraped.
- To serve, scoop into bowls and garnish with fresh mint.
Yield: 6 servings
This granita is strawberry-flavored but the technique will work with many different fruits. Try a mango granita! You should have 1 pound of mango after peeling it and removing the pit.
After the Sedarim are over, you can use the small wine glasses you used for the Arba Kosot (the Four Cups) to serve your granita. I plated my granita-filled wine glasses on a white dish and garnished the dessert with chopped mint leaves, scattering some on the dish as well.
For more great recipes, check out this weeks issue of Whisk by Ami
