Fresh Berry & Ginger Granita
This sorbet-like dessert is refreshing on a hot August day.
Serves 4
Place the sugar and water in a small saucepan and bring to a boil until sugar dissolves. Remove pot from heat, add ginger root, and set aside for 30 minutes. Strain the syrup into a blender and add the berries and lemon juice. Blend on high until smooth.
Pour the mixture into a large shallow baking dish and cover with foil. Place in the freezer and scrape the mixture in the baking dish with a fork about every hour for at least five hours to get a more even mixture.
To serve, let the mixture sit at room temperature for 10 to 15 minutes then scrape into chilled bowls.
Serves 4
- 1/2 cup sugar
- 3/4 cup water
- 1 inch fresh ginger root, peeled and sliced
- 3 cups fresh strawberries, hulled and diced
- cup fresh raspberries, chopped
- tablespoons fresh lemon juice
Directions:
Place the sugar and water in a small saucepan and bring to a boil until sugar dissolves. Remove pot from heat, add ginger root, and set aside for 30 minutes. Strain the syrup into a blender and add the berries and lemon juice. Blend on high until smooth.
Pour the mixture into a large shallow baking dish and cover with foil. Place in the freezer and scrape the mixture in the baking dish with a fork about every hour for at least five hours to get a more even mixture.
To serve, let the mixture sit at room temperature for 10 to 15 minutes then scrape into chilled bowls.
No comments:
Post a Comment