Pineapple-basil granita
I was surprised at how easy it was to make this granita, but I doubt I'll be making too many of them in the near future -- a birthday gift arrived in the mail from my aunt and uncle: a well timed, much appreciated ice cream maker!
This delicious dessert shouldn't be too hard to transform into sorbet, and for those without a magical machine of their own, it already comes pretty close to the smoothness of a sorbet, with the requisite amount of attention and care over an hour and a half in the freezer. I was inspired by this recipe on a cool blog called Cookworm, but I eliminated the simple syrup -- pineapple is sweet enough already without any added sugar.
Still, I can't wait to mix up a batch of red curry coconut ice cream to go with it. Check back soon for future adventures in frozen desserts.
PINEAPPLE-BASIL GRANITA
Time: 10 minutes preparation, 1 1/2 hours in the freezer
1 pineapple
3 stalks fresh basil
juice from 1 lemon
1. Cut the pineapple into chunks.
2. Remove leaves from basil.
3. Add pineapple, basil, and lemon juice into a food processor and blend until smooth.
4. Freeze, being sure to stir and break up large pieces with a fork every 20 minutes or so, until granita reaches the desired consistency (about 1 to 1 1/2 hours).
Yield: 2-4 servings
This post is part of Heart of the Matter 15: Herbal Essence.
4 comments:
So glad you liked the recipe! And wow, red curry coconut ice cream sounds phenomenal!
We'll have to see how it turns out, but I'm very excited at the thought of it.
Can't wait to see what fabulous things you make with the ice cream maker! Come to Columbus soon so we can show Jon the butter cow at the fair!
You can't be serious when you say you won't be making this for a long while. It sounds stunningly good!;)
Your blog's inspirational. Great that I found you:)
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