Granita is a Mediterranean frozen-fruit dessert.
Similar to sorbet, but with a crystalline texture, it's one
of the easiest Summer time desserts you can make.
You can use any fresh fruit you like, but I
wanted to use the ones currently in season.
For us, those are strawberries and rhubarb.
Strawberry Rhubarb Granita
1 cup of thinly sliced fresh rhubarb
1/2 cup of granulated sugar
8 cups of fresh strawberries, hulled
2 tbs of lemon juice (optional)
Instructions
- Combine rhubarb, strawberries, water, and sugar in medium saucepan
- Cook over medium-high 8 to 9 min, or until rhubarb is soft
- Remove from heat and pour through a strainer into a bowl
- Remove from heat and pour through a strainer into a bowl
- Use a spoon to press down as much liquid through strainer; discard pulp
- Allow to cool and place in a freezer safe container, cover with plastic wrap
- Freeze until firm (about 5 hours)
- Before serving, let stand at room temperature for 5 min; scrape down length of dish with a spoon, forming icy flakes and scoop into bowls
- Granita will keep well for at least a week
I love these pretty wooden spoons and how versatile they are.
For these, I simply drew a little pink chevron pattern to coordinate.
Some of you had asked where I got them from,
which I answered in the comment thread, but just
in case you missed it, here is the link.
Thank you so much for dropping by.
much love,



































