friday, may 25th, 2007

It's heating up outside and this refreshing little number is the ideal prescription for a sweltering day. As soon as the farmers markets begin to stretch and awake from their winter sleep, I start dreaming about granitas. Granitas are simple to make and the flavor possibilities are endless. Fruit purees lend intense flavor to granitas and when laced with lime, mint, or any number of other possibilities, the granita become an enticing summer treat. Infuse a granita with a savory element such as cilantro, basil, lemon, wine, tomatoes or even pepper and it becomes a refreshingly unexpected appetizer. Lace it with espresso as a substitute for a cup of coffee at the end of the meal.

The basic granita recipe essentially remains the same no matter how it's flavored and its simple preparation makes it a go-to recipe for any occasion. The creative possibilities are endless and as the temperature rises and the air starts to buzz with hot sunshine, it's a lovely way to combat the heat.

Strawberry Lime Granita

2 cups water

1 cup fresh strawberry puree
2 teaspoons lime zest
1/2 cup sugar
2 tablespoons fresh lime juice
whole strawberries, for garnish 

1. Bring water, strawberry puree, lime zest and sugar to a boil in a heavy bottom saucepan, stirring until the sugar is dissolved. Reduce heat and simmer uncovered for three minutes.

2. Add lime juice then strain through a fine chinois. Press hard on the solids and then discard them. Cool completely before freezing.

3. Freeze the mixture in a 1 1/2-2 quart non-reactive metal container or bowl. Every thirty minutes, stir and crush the lumps that form with a fork. Continue this process for two to three hours until frozen completely. Before serving, scrape with a fork and crush any lumps to lighten the texture. Spoon into glasses or bowls and garnish with a while strawberry or strawberry slices.

Yield: 4 servings