Sunday, August 28, 2005

Blueberry Mint Granita

Blueberry Mint Granita
Inspired by a recipe I found in Delicious Magazine, Volume 3, Issue 2

Prep time: 5 minutes
Total Cooking time: 15 - 20 minutes
Chill time: overnight is best
Serves 6

1½ lb/600 g fresh blueberries
1 cup Splenda if you’re on a diet, or sugar if you’re not
2 cups water
½ cup fresh mint leaves, coarsely chopped
1/3 – ½ cup lime juice

1. Place an 8” x 8” pan in the freezer to chill.

2. In a medium sized pot over low heat, cook 2/3 of blueberries with water and sugar (substitute), stirring occasionally for 10-12 minutes until the berries begin the break down and the sugar is dissolved.

3. Remove from the heat and add the mint and lime juice. Cool for 5 minutes or so.

4. Blend the mixture until smooth (I used my blender, but a food processor will do). Pass the mixture through a sieve (if you don’t have either a blender or food processor, you can do the whole process through the sieve – it will build muscles and take you back to your grandmother’s day).

5. Cool to room temperature and pour into the chilled pan and freeze. Now the recipe in the magazine called for leaving it in overnight and scraping it down before serving. This takes a while and is hard work. But I found this site Cooking for Engineers that does a great job of approaching the task of scraping easier, but you do have to be around the kitchen a lot.

6. To serve, scrape the granita with a spoon or fork to get it granular. In a clear glass or bowl (you don’t really have to do this, but the presentation is awesome) place some whole berries, then some granita and continue to layer several times until the dish is as full as you want it to be. Garnish with some mint leaves and serve.

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