After a day of working in the yard
picking up branches, limbs, debris,
and random floatables from Hurricane Irene,
it's nice to come inside and have a refreshing granita on hand.
picking up branches, limbs, debris,
and random floatables from Hurricane Irene,
it's nice to come inside and have a refreshing granita on hand.
I'm taking a much needed break from hurricane cleanup
and preparing a strawberry, kiwi, and basil granita with a twist.
The basil adds an unexpected savory note to this granita
and the peppered balsamic vinegar,
lightly drizzled over top,
offers a well-rounded tangy component.
and preparing a strawberry, kiwi, and basil granita with a twist.
The basil adds an unexpected savory note to this granita
and the peppered balsamic vinegar,
lightly drizzled over top,
offers a well-rounded tangy component.
Strawberry, Kiwi, And Basil Granita
1/2 cup water
1 /4 cup sugar
1 heaping cup hulled strawberries, sliced
1 kiwi, peeled and sliced
small handful of fresh basil leaves
juice of 1 lemon
1/8 cup balsamic vinegar freshly
cracked black pepper
pinch of sea salt
Make your simple syrup by combining water and sugar
in a small saucepan over medium high heat
. Bring to boil, reduce heat, and cook,
stirring occasionally, until sugar dissolves.
Remove from heat and let cool.
In a processor, combine strawberries,
kiwi, basil, lemon juice, and simple syrup.
Process until thoroughly combined.
Pour into 8 x 8 inch baking pan and place in freezer.
Every twenty or thirty minutes,
fork the icy edges into the middle to incorporate.
Spread the mixture evenly and place back in the freezer.
Continue with this process every 30 minutes or so for about 2 hours.
For the Balsamic Vinegar:
In a small bowl, combine the balsamic vinegar
with a liberal amount of freshly cracked black pepper and a pinch of sea salt.
Stir to combine.
Give the granita a scant drizzle over top
and garnish with a small sprig of basil and kiwi and lime slices.
1/2 cup water
1 /4 cup sugar
1 heaping cup hulled strawberries, sliced
1 kiwi, peeled and sliced
small handful of fresh basil leaves
juice of 1 lemon
1/8 cup balsamic vinegar freshly
cracked black pepper
pinch of sea salt
Make your simple syrup by combining water and sugar
in a small saucepan over medium high heat
. Bring to boil, reduce heat, and cook,
stirring occasionally, until sugar dissolves.
Remove from heat and let cool.
In a processor, combine strawberries,
kiwi, basil, lemon juice, and simple syrup.
Process until thoroughly combined.
Pour into 8 x 8 inch baking pan and place in freezer.
Every twenty or thirty minutes,
fork the icy edges into the middle to incorporate.
Spread the mixture evenly and place back in the freezer.
Continue with this process every 30 minutes or so for about 2 hours.
For the Balsamic Vinegar:
In a small bowl, combine the balsamic vinegar
with a liberal amount of freshly cracked black pepper and a pinch of sea salt.
Stir to combine.
Give the granita a scant drizzle over top
and garnish with a small sprig of basil and kiwi and lime slices.
And serve.
I always like to garnish.
I used kiwi slices, strawberry slices,
and a purple Thai basil flower top.
I always like to garnish.
I used kiwi slices, strawberry slices,
and a purple Thai basil flower top.
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