Description:
A refreshing way to cleanse the palate between courses, but since we don't have "courses" at home, I usually make this during summer.
Granitas are made from slushy ice rather than frozen solid, so they have to be served quite quickly.
Ingredients:
* LEMON Granita:
3 lemons
200 ml lemon juice
115 grams caster sugar (also spelled sometimes as castor sugar)
500 ml cold water
* COFFEE Granita
2 tbsp instant coffee
2 tbsp sugar
2 tbsp hot water
600 ml cold water
2 tbsp rhum or brandy
Directions:
* LEMON Granita
1. Finely grate the lemon rind. Place the lemon rind, juice and caster sugar in a pan then bring the mixture into a boil and simmer for 5 minutes or so, or until thick and syrupy.
2. Wait until its cooled, then stir in the cold water and pour into freezer container with a lid. Freeze the granita for 5 hours, stirring occasionally to break up the ice.
3. You can serve it as a palate cleanser between meal courses.
* COFFEE Granita
1. Place the cofffee and sguar in a bowl and pour in the hot water, stirring until completely dissolved.
2. Stir in the cold water and the rhum or brandy.
3. Pour this mixture into a shallow freezer container with a lid. Freeze this for at least 6 hours, stirring every 1 to 2 hours in order to create a grainy texture. You can pair it with cream when serving it after dinner.
If your preference is for a non-alcoholic coffee granita, just take out the rhum or brandy...and add extra instant coffee instead.
ReplyDeleteI sometimes make a watermelon version of a granita...Cat-style :-) because I'm too lazy to look for lemons by going to a higher-end grocery in Cebu.
ReplyDeleteBasically I just use watermelon's flesh, add simple syrup and boil the mixture. Then allow to cool and freeze like above.
Simple syrup is water and sugar mixed together.
Ingredients:
* 2 parts sugar
* 1 part water
Preparation:
1. Bring the water to a boil.
2. Dissolve the sugar into the boiling water.
3. Once the sugar is dissolved completely, remove the pan from the heat.
My favorite is Buko granita. Same procedure, Cat. It is the most refreshing thinng to have on a warm day.
ReplyDeletehi Mommy Loy!
ReplyDeletethanks for this..I never thought of trying it that way but its a good way of making use of our native fruits...
so the buko/butong (young coconut) will be grated finely then? (ahaha...umandar pagka-lazy nako..ang pag-pa-grate sa buko ang problem...)
What I do is just have it grated the old fashioned way - meaning using the utensil that has holes in it and it makes tendrils? Then you have bits of the young butong when you scrape the granita for serving. I like it that way. Sus pagka OC nga bata ini!
ReplyDeleteooh! I remember that utensil though it ends up in long tendrils (coz I scrape from one end of the curve of the buko to another :-)
ReplyDeleteehehehe...*sheepish grin* medyo OC when it comes to food! *wink*
Understatement of the year.
ReplyDeleteSound deliciouse, pity I'm alergic to Milk products.
ReplyDeletewhat milk product?
ReplyDeleteif you drink coffee, you can try the coffee granita :-)
hmm...I think it started when Chito started his explanation of how the laing was cooked..hahaha!
ReplyDeleteto John...
ReplyDeleteoho..so that means you can't enjoy the Capri salad I posted...it has mozzarella :-(
Cat, pwede bang brown sugar instead of caster sugar as an altenate ingredient?
ReplyDeletecan you find some finely grounded brown sugar? I think that would be ok as long as fino ang azucar...
ReplyDeleteif you don't mind the diff color lang pala..I forgot to add...
ReplyDelete