Strawberry Rhubarb Granita
By gaildignam
Ingredients
- 1 cup thinly sliced fresh(frozen) rhubard
- 1 cup granulated sugar (or stevia for those afraid of the deathly white sugar)
- 1/4 tsp salt,
- 8 cups fresh strawberries (hulled) about 2 450 gm tubs)
- 1 tbsp lemon juice
- 1 tbsp lime juice
- 1 tsp lemon zest
- 1 tsp lime zest
- 2 sprigs fresh mint
Details
Level of difficulty Average
Preparation time 30mins
Cooking time 5mins
Cost Average budget
Preparation
Step 1
Step One: Combine rhubarb with 1 cup water, sugar and salt in med size sauce pan
cook over med high heat until rhubarb soft (8-9) min
remove from heat
pour mixture through strainer pressing with bottom of ladle to extract liquid from pulp
discard pulp
Step 2
Step Two: In food processor, whirl 1.2 of the strawberries (1 tub) with 1 cup water and lemon and lime juices, lemon and lime
zests and sprig of mint (about 4 leaves )
Chop till no chunks remain
Pour into 9 X 13 " baking dish
Step 3
Step Three: Pour strained rhubarb mixture into processor with remaining strawberries
Whirl until smooth
Step 4
Step Four: Stir mixture into baking dish with strawberries
Cover with plastic wrap and freeze until firm ( about 5 hours)
Step 5
TO SERVE: Remove from freezer 10 minutes before serving
Scape with a spoon the length of the dish (flakes should form)
scoop into serving bowls.
Step 6
Garnish: Fresh strawberry dipped in yoghurt and then sprinkled with sugar or Stevia. mint leave inserted on a jauntly angle
* For more casual presentation .serve in hollowed out lemon halves. ...
*** Switch it up with seasonal fruit... subbing raspberries for the strawberries.
*** Add a bit of ginger or basil to enhance flavours.
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Chef Tips and Tricks
These salted caramel thumbprint cookies are easy to make and super delicious!
INGREDIENTS:
- 1/4 cup / 50g of softened butter
- 1 egg (divide the yolk and white)
- 1/4 cup / 50g of sugar
- Pinch of sea salt
- 1 cup / 150g of flour
- 1 cup / 100g of chopped nuts
- Salted caramel
- Melted dark chocolate
METHOD:
-
In a bowl, mix together the butter, egg yolk, sugar, and salt.
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Add the flour and mix. Roll into a ball.
-
Chill for 30 minutes.
-
Remove from refrigerator. Divide the dough and roll into 1-inch balls.
-
Dip each ball in egg yolk, and then roll in chopped nuts.
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Place on baking sheet (lined with parchment paper), and press your thumb into the center.
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Bake at 340°F/170°C for 12 minutes, or until golden.
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Remove from oven and let cool.
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Pour the salted caramel into the center groove,and drizzle with dark chocolate.
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Enjoy!
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