Lime Granita with Créme Fraîche Bon Appetit Aug. 2007
Bring 2 cups water and 1 cup sugar to boil in medium saucepan, stirring until sugar dissolves. Reduce heat to medium and simmer 5 minutes. Cool syrup. Stir in lime juice. Transfer lime syrup to 11 x 7 x 2-inch glass baking dish. Cover and place in freezer. Stir every 45 minutes until frozen, about 3 hours.
Granita can be made 2 days ahead. Cover and keep frozen. Scrape granita to loosen and fluff before serving.
For créme fraîche:
Mix créme fraîche or sour cream and sugar.
This can be made 1 day ahead. Cover and chill. It also goes pretty good spread over a pistachio shortbread cookie.
Using fork, scrape granita to loosen. Spoon granita into bowls and top with a dollop of créme fraîche, garnish with lime zest, and serve immediately.
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