And for a light dessert...
.Mint Granita!
During the 'clean out the fridge before all the new stuff shows up' jag last week, I realized we had an awful lot of mint kicking around.
So, I looked around the web, and found a recipe at Food and Wine's web site for a mint granita, and decided to give it a try.
Boil 2 cups of water, a cup of chopped, fresh mint, and a half cup of sugar, stirring until sugar dissolved. Once it boils, allow to simmer for three minutes. Add 2 Tbl. fresh lemon juice. Strain through a fine mesh sieve, pushing on the leaves. Cool, and pour into a shallow, metal dish, and put into the freezer. Rake with a fork every thirty minutes, 2 1/2 to 3 hours, until slushy.
Ooh...yum!
After years of knowing mint in the form of mint flavoring, I am so totally loving fresh mint (trust me, no one in my family used fresh mint while I was growing up). The granita had a flavor similar to the Moroccan tea we made a couple of weeks ago; it wasn't strong, but (as Matt put it) it echoed...my whole mouth was minty. I could taste it, feel it, long after the ice had melted.
Another easy, but lovely, recipe.
6 Thoughts for food:
Oh, is this similar to sorbet? Sounds really refreshing. Perfect for the hot and humid weather we've been having here lately. :)
A granita is similar to a sorbet in it's base; both use a syrup rather than a cream or custard, like ice cream. But, as Matt put it, it's method of churning is considerably more primative!
Oh yum. That sounds so refreshing -- perfect for warm summer days. I'm on a hunt for an ice cream maker so I can make a chocolate sorbet, but in the meantime, I'm going to pick up some mint and make this one first. Thanks for the recipe!
It really was lovely.
I think our ice cream maker is from Krups; it does a fairly decent job, but I'm beginning to think it's dying. The last couple of times I used it, the custard didn't freeze. sigh...
Hello. I just wanted to give a quick greeting and tell you I enjoyed reading your material.
Thanks, Ernie!
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