It's supposed to warm up this weekend, so in anticipation of that, I decided to make some granita. What is granita? Well, it's a frozen dessert you can make easily in your freezer without many ingredients or special equipment. I had blueberries and some watermelon, so I made a granita out of each.
Now, before you ask for the recipes, I'll say the same thing I always do. I find recipes online and tailor them to my taste, or to work with whatever ingredients I've got. The two recipes that served as inspiration were this one and this one. I followed them fairly closely, but reduced sugar, used lime juice because that's what I had, and didn't add any water or other ingredients. It resulted in two of the most flavorful granitas I'd ever made, and they taste like pure, frozen fruit.
The watermelon granita is bright pink and icy. I've tried freezing watermelon before, and it loses a bit of its color, but not this granita. It's also an easy solution to using leftover watermelon if you know you're not going to eat it in time.
The blueberry granita is a soft reddish purple and a little creamier than the watermelon granita. I added a pinch of salt to enhance the flavor of the blueberries, and strained both of the granitas before freezing. That last step, the straining, isn't a requirement, but I think it gives the dish a cleaner finish and appearance. It'll be more rustic if you don't strain.
The temperatures here in Portland will approach 80 over the weekend and should be in the mid 80s on Monday. For normally mild Portland, that's considered a heatwave! So, I'm ready for it!
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