Label: Another Side Records - ASR 19 - 131 • Format: CD • Country: Italy • Genre: Rock • Style: Doom Metal, Avantgarde, Progressive Metal
Granitas have never exactly captured my imagination. Flecks of flavored ice in a bowl seemed rather dull, and their place in the dessert repository was kind of lost on me. But now I get it. People, granitas are a Snoopy Sno-Cone Machine of our kid dreams. In this case, bold lemon and mint. I recently discovered the awesomeness that is lemonana : frozen, slushy fresh lemonades with fresh mint, often served at Israeli restaurants. They are, singlehandedly, the most refreshing thing I have ever tasted — bold and barely sweet — and although they sure are delicious from a glass, a granita is an even more perfect vehicle for these flavors, and more fun, because you can eat it with a spoon.
Or a fork. And it crunches, oh, how it crunches. It took an inhuman amount of restraint for us not to finish the whole glittering pan last night. Seriously, for the first time in the history of this entire pregnancy that I have found something more appealing than a bowl of chocolate or mint ice cream for dessert.
Then again, one should never trust a preggo that craves broccoli over Oreos, grapes over cheese doodles. And then try not to Hopeinen Kuu - Reijo Kallio - Hopeinen Kuu / Yksinäinen them all before sharing. One word for you: Limoncello. Can you imagine a glug of that over your dish? Oh baby indeed. Just promise to have some for me, too. Clean and wash the lemons.
Cut off the top quarter of the lemons and slice a thin bevel off the bottom, so they can stand up straight. Stand the lemons on a plate or cookie sheet and freeze until solid.
Using a food processor a blender will work as welltoss a handful of washed and dried fresh mint leaves into the work bowl. I used about 25 to 30 leaves from 6 to 9 sprigs. Add the scooped out lemon flesh and juice, and pulse until mostly pureed. Let mixture stand for 15 minutes, so the mint releases its flavor, then press the mixture through a fine-mesh strainer.
Stir in the water, then sugar, one tablespoon at a time until the sugar is dissolved and the mixture is to your desire level of sweetness. Otherwise it takes forever to freeze, trust me. Freeze for one hour, then remove the mixture and scrape with two forks to break up the ice. Your freezing time will vary, depending on the temperature and muscle of your freezer.
Return to the freezer and freeze until solid, about 2 to 3 hours, scraping it again with forks every hour or so. When the granita is frozen, rake until glittery. Scoop into frozen lemon shells or, you know, plain old dishes and serve before Deb gets to it. Your email address will not be published. New here? You might want to check out the comment guidelines before chiming in. I Made This. I Eskimos Wine Is A Dish Best Served Frozen - Qaanaaq - Escape from the Black Iced Forest a Question.
Notify me of new comments via email. Love the presentation, too. Lovely presentation!!! I felt in love with granitas in Sicily, where they have them inside brioche rolls for breakfast…. With the 80 degree weather here I have to say a granita sounds amazing right now!
I love your presentation in the lemons! Ha — I remember being like 10 in my kitchen attempting to make Eskimos Wine Is A Dish Best Served Frozen - Qaanaaq - Escape from the Black Iced Forest and failing miserably — perhaps its time for a retry? If the grocery store was open I would be there right now buying fresh lemons. Another great post! Allegretto - Various - Musik Für Kinder Rhode Island, we grew up with frozen lemonade stands.
Who knew we were just one step away from being fancy? My mouth is watering. And the lemon cups make it look so fancy! Just a thought, but do you think this would work as well using a juicer?
The one I have leaves the lemon half looking like your bowls. Might be difficult to get the mint truly infused, but since leaves are edible maybe they can be chopped and mixed in. Who needs the standard issue hospital ice chips when you could have lemon mint granita?!?
I had a snoppy sno-cone machine! I have so many cherries and berries going wayward, do you think I could do something with them are are they too thick?
Rhubarb is nice too. Ahhh, I love summer food! This looks so wonderful and refreshing! Oh boy. This looks so good. I do something similar with those ever wonderful Meyer lemons. More sugar? Heap a big scoop of granita in a frozen martini glass and add vodka. Whoa baby. Looks delicious! I also saw your recipe for smore pie and blackbottomed cupcakes. The pie looks divine. However, the site for the cupcakes directs you to the pie.
Can you please re-do it? Keep up the amazing recipes. Can you make these, put them in their cups, and then put the back in the freezer to eat the next day, or will they freeze completely??? It is hot here and this sounds so refreshing and delicious. I went to school in Philly, the home of the water ice. Katie — It is best to re-fluff the granita right before serving it.
Sometimes, the little ice bits merge. When I was pregnant with my second, my craving was key lime pie or lemon icebox pie, the tart-er the better. I ate tons of it and any other dessert was cast aside like an ugly step-sister.
Now, that boy loves the tart stuff too. So, any connection here — what mom craves while pregnant is what the child will crave once born?? This is lovely! Someone else who remembers the beloved Snoopy Sno-Cone machine. Oh, how I wanted one! I dreamed of going back and forth between the easy bake oven and the sno-cone machine, making treats for all.
I agree that as a dessert, granitas leave a little something to be desired. Golgotha - Dhemag - The Exorcism addition of mint sounds yu-umy! A side note: All this preggo talk is making me nostalgic for the time 1 year ago when I was making baby food for my last Eskimos Wine Is A Dish Best Served Frozen - Qaanaaq - Escape from the Black Iced Forest I think you might like to check out a website that helped me with my babies: wholesomebabyfood.
They have great recipes for making your own baby food. A baby in your house is going to have to have a ♪ = 68 (Dark) - Julian Bream sophisticated palate than most, and the recipes help with that! Deb, thanks for sharing. I think granita is an under-appreciated dessert. I did a mojito version last summer that I was pretty happy with although your presentation is much nicer!
I made a Lemon-Hibiscus granita just last week and fell in love with granitas, myself! Oh- I can not wait! I will push that snoopy sno cone machine out of the way and make it for real! My one experience making granita was attempted in a small apartment freezer that was quite full to begin with. I precariously Between You And Me - Graham Parker And The Rumour - Howlin Wind a pan of hibiscus granita in to chill.
An hour later I opened the door to find my freezer contents bathed in a pink sticky mess. Wow, chic snowcones.
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