Friday, August 5, 2011

Have a Fresh Weekend...with Tropical Granitas!

Lime Basil Granitas

Photo and Recipe via Tesco Magazine
6 Limes
3 Basil Leaves
7 Fl oz of water
Sugar to taste

In a pan, dissolve the sugar into 200ml (7fl oz) of water, bring to the boil and simmer for 2 minutes. Remove from the heat and add the basil leaves. Mix and leave to cool.
When it has cooled, remove the basil leaves and discard them. Add the lime juice and fleshy bits that gather around the juicer, and mix.

Watermelon Mint Granitas

Photo and Recipe via Sketch42
9 cups (about 2 1/2 pounds) seeded, cubed watermelon
1/3 cup fresh lime juice
1 cup mint, finely chopped, plus more for garnish
1/3 cup sugar

Working in 2 batches, puree watermelon in a food processor. Strain puree through a sieve and strain out solids, forcing liquid out with a wooden spoon. Discard solids. Combine the watermelon puree, lime juice, mint and sugar in a 9 by 13-inch metal pan. Place mixture in the freezer, scraping thoroughly with a fork every 20 to 30 minutes for about 2 1/2 hours, or until the granita resembles coarse crystals. Scrape 1 last time and spoon into parfait glasses or bowls. Top with mint leaves.

Kiwi Pineapple Granitas

Photo and Recipe via Hola

1 Can of Pineapple chunks with its juice
2 Kiwis

Place the kiwis and pineapple with the juice in a blender until dissolved into a creamy sauce. Freeze for 4 hours, scrapring every ½ hour. 

Et voila!

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