Summertime.
Ahhh, my favorite time of the year. I adore just about everything that the summer has to offer. Sun, bbq's, beach, pool, sunblock, school's out, baseball & softball, beer (it just tastes better in the summer!), vacations, fresh fruit and veggies, and sweet treats.
Icy, sweet, creamy and tart all in one. This Granita is refreshing and light and the perfect way to end a warm summer day. My only complaint is that the recipe didn't make more! Mmmm, so good. I wish I had some right now.
Strawberry Lemonade Granita
serves 4, small servings
adapted from Giada De Laurentiis
1 1/2 cups Lemon Simple Syrup, recipe follows
1 cup (8 ounces) mascarpone cheese, at room temperature
½ cup lemon juice
5 fresh strawberries, quartered
Pinch fine sea salt
Place the simple syrup, mascarpone cheese, strawberries, ½ cup lemon juice and salt in a food processor. Process until the mixture is smooth. Pour the mixture into an 8-by-8-inch glass baking dish. Freeze for at least 4 hours or until the mixture is firm. Mine wasn’t ready after 4 hours, so I just left it in overnight.
Using the tines of a fork, ice cream scoop or spoon, scrape the mixture into small serving bowls or glasses.
Serve immediately.
Lemon Simple Syrup
1 cup sugar
1 cups water
1 lemon, zested and juiced
In a small saucepan, combine the sugar, water, lemon zest, and lemon juice over medium heat. Bring to a boil, reduce heat, and simmer for 5 minutes, stirring occasionally, until the sugar has dissolved. Remove the pan from the heat and allow the syrup to cool, about 20 minutes.
Yield: 1 ¾ cups
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