That's it sitting there with my rosemary :)But then again it was such a waste having it there and not using it... so I thought "Let's make some zesty granita!!!"
I went online and this recipe by smitten kitchen really caught my eye. It looked SO adorable... those little lemon cups. I had to give it a try!
The original recipe called for 4 lemons, 4 cups water, 3 tbsps sugar and a handful of fresh mint leaves.
I gave it a bit of a twist.
These are the ingredients - lemons, mint leaves, sugar and water. How much of each bit you use really depends on how much granita you're making. I decided to go with the recipe and use four lemons.
First I zested two lemons. I just thought this would give it an extra kick!
Then I cubed four lemons up. I removed the skin as much as possible and also roughly deseeded them.
Then I chucked in what seemed to be a handful of mint leaves. I cut seven sprigs of mint from my pot - so you can roughly do a bit of estimation.
Pulse it up into a puree in a blender or a food processor and then let it sit for a bit. This will allow the mint to fully infuse its flavors into the lemon.
This is the fun part. Sieving the pureed lemon & mint. I actually did two rounds of this - first with the sieve, then I scooped it all into a cup and used my hands to squeeze some more out.
Add in the water. I measured three cups here in the bowl but only used about two cups. Then I added sugar bit by bit until I got the taste that I wanted. It still has the nice zesty lemon-mint tang and the sugar just helped to keep it from going overboard.
I love these little mint specks :)
Pour it into a shallow pan
And chuck it into the freezer. You'll need to remember to scrape it a bit after an hour or so. This really depends on your freezer too... some people set theirs on high so it will freeze faster. Mine is set on medium and I checked it after half an hour, it was still very watery.
I'll post an update when it's ready :)
No comments:
Post a Comment