”Everybody make this! It’s even better than biting into a wedge of fresh watermelon. You can drizzle Cointreau or tequila over this granita.” From “Granita Magic” by Nadia Roden. 260 MINUTES 20 minutes to make 240 minutes to freeze 1/2 cup water … Continue Reading →
”This classic granita is so much more refreshing than iced coffee! Italians serve coffee granita with a spoonful of whipped cream and sometimes scoop it into a brioche. ”I like to make batches to keep in the freezer during summer to have at breakfast, after lunch or after dinner with whipped … Continue Reading →
From Gourmet magazine. 270 MINUTES 30 minutes to make 240 minutes to freeze 1/3 cup sugar 1 cup fresh lemon juice 1 cup packed fresh mint leaves, rinsed and spun dry In a saucepan combine the sugar and the … Continue Reading →
From the Harvest restaurant in Pomfret, Conn. 210 MINUTES 30 minutes to make 180 minutes to freeze 1 cup sugar, divided 3/4 cup water 1 1/2 pounds large ripe strawberries 1 1/2 cups fresh grapefruit juice 1 … Continue Reading →
Not overly sweet and with a spunky kick, this palate cleanser is a take on the traditional Italian combination of strawberries, black pepper and balsamic vinegar. (It also tastes great in a Bloody Mary.) From Gourmet magazine. 195 MINUTES 15 minutes to make 180 minutes … Continue Reading →
The vitamin C used in this recipe prevents the apple juice from browning. From Gourmet magazine. 270 MINUTES 30 minutes to make 240 minutes to freeze 4 1/2 pounds Granny Smith apples 1 tablet vitamin C, crushed 1/4 cup fresh lemon … Continue Reading →
”You can serve this with fresh orange slices. Orange blossom water adds a delicate Middle Eastern touch. Alternatively, you may prefer to add a few tablespoons of Grand Marnier or tequila. Experiment with different varieties of oranges when they are in season — Seville or blood oranges, for example. One of my favorites, … Continue Reading →