LEMONGRASS + GINGER GRANITA
Granitas make me happy - I love recipes that leave room for
improvisation while still being reliable in their deliciousness. P, the
kids, and I are devotees of this always-refreshing and easy-to-make
- 6-8 stalks fresh lemongrass
- 2-3 inch hunk of fresh ginger root
- 3 cups water
- 3/4 cup raw organic sugar
- 2 tablespoons orange juice (lemon or lime juice work as well)
Peel outer leaves and rough ends off lemongrass and discard. Rough chop
remaining tender inner stalks, making about 1/3 cup lemongrass pieces.
Peel ginger and rough chop until you have 2 tablespoons of ginger
bits. Place chopped lemongrass and ginger in a medium sauce pan. Cover
with 3 cups water. Add 3/4 cup raw organic sugar and 2 tablespoons
fresh citrus juice.
Bring liquid to a boil, stirring occasionally until sugar is dissolved.
After the liquid come to a boil, turn off heat, cover the pot, and let
it steep for 30 minutes.
Strain liquid, and get ready to freeze your granita.
Freezing: Pour liquid into shallow baking pan, or any shallow bowl.
Freeze 30 to 40 minutes. Remove from freezer and stir with a fork to
break up any frozen bits. Make sure to scrape the edges of the pan,
this is where the freezing begins.
Continue to freeze for 30 minute intervals. Scrape with fork. Freeze
again. After two to three hours of freezing and stirring, your granita
will be ready to eat.
Once you are ready to eat the granita, remove from freezer and serve
immediately. It melts quickly. Try chilling cups, or bowls to help keep
the granita frozen longer.
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