Strawberry-Lime Granita
Real Entertaining
- Course: Dessert
- Features: Gluten-Free
Summary:
A granita is a poor man's sorbet; as a mixture of fruit puree and simple syrup freezes in a flat pan, the developing ice crystals are broken up with a fork. If you want a smoother texture, process the berry mixture in an ice cream freezer per the manufacturer's directions, and you'll have a sorbet.
A shot of tequila or rum instead of the condensed milk will instantly turn this dessert into a refreshing margarita or daiquiri.
MAKE AHEAD: The simple syrup can be made at least 1 week in advance. The granita can be made several days ahead of time, but it is really best when made 3 or 4 hours before you plan to serve it, when the berry flavor is at its peak and the texture is less granular. If the granita is frozen solid, let it sit out for a few minutes before serving, then use a fork or the side of a large spooon to break it up/scrape it.
8 to 10 servings
Ingredients:
- 1 cup water
- 1 cup sugar
- 2 pounds strawberries, rinsed, hulled and cut into thin slices
- Juice from 4 to 6 limes (1/4 cup)
- 1/2 to 3/4 cup sweetened condensed milk (optional)
- Mint leaves, for garnish
- Lime wedges or slices, for garnish
Directions:
To make the simple syrup: Place the water in a small saucepan over medium-high heat; bring to a boil, then add the sugar and cook, stirring constantly, for about 30 seconds, until the sugar has dissolved. Reduce the heat to low and cook for 5 minutes, until just slightly thickened. Remove from the heat; let cool to room temperature, then refrigerate until chilled (at least overnight).
Place a 13-by-9-inch metal baking pan in the freezer. (Do this while you rinse, hull and slice the strawberries.)
Combine the berries and lime juice in a blender; puree on high speed until the fruit is completely smooth.
Reduce the speed to low; add the simple syrup and blend for a few seconds, just to incorporate.
Remove the pan from the freezer, pour in the fruit mixture and return the pan to the freezer uncovered. Freeze for about 1 hour, until the mixture just begins to set in the middle. Use a fork or small whisk to break up the crystals, as if you were beating eggs for scrambling, all around the inside edge of the pan, bringing the mush into a wide pile in the middle of the pan. Return the pan to the freezer for 2 hours, breaking up the crystals once or twice during that time.
When ready to serve, remove the pan from the freezer; let it sit for several minutes if the granita is frozen solid. Use a fork to break up the mixture; then spoon large mounds into individual ice cream cups, margarita or martini glasses. Drizzle a heaping spoonful of condensed milk over each portion, if desired, and top with a squeeze of lime. Garnish with a mint sprig and a wedge or slice of lime.
Recipe Source:
Inspired by a recipe in McLean pastry chef David Guas's upcoming cookbook, "DamGoodSweet" (Taunton Press, November 2009).
E-mail the Food Section with recipe questions.
(James M. Thresher for The Washington Post)
