Plum Granita Recipe - Cooking Index
Plum Granita Recipe - Cooking Index
| 1 lb | 454g / 16oz | Red or purple plums - pitted, chopped |
| 2/3 cup | 131g / 4.6oz | Sugar |
| 1 tablespoon | 15ml | Fresh lemon juice - or to taste |
| 1/2 teaspoon | 2.5ml | Vanilla |
In a saucepan combine the plums, the sugar, and 2 1/2 cups water and bring the mixture to a boil, stirring until the sugar is dissolved. Simmer the mixture, covered, for 5 minutes and let it cool for 5 minutes.
In a blender or food processor puree the mixture, strain the puree through a fine sieve into a bowl, pressing hard on the solids, and let it cool. Stir in the lemon juice and the vanilla and chill the mixture, covered, for 1 to 2 hours, or until it is cold. The mixture may be made up to this point 1 day in advance and kept covered and chilled. Stir the mixture, transfer it to 2 metal ice cube trays without the dividers or a shallow metal bowl, and freeze it, stirring it with a fork every 20 to 30 minutes depending on the temperature of the freezer and crushing the large frozen clumps, for 2 to 3 hours, or until it is firm but not frozen hard.
Scrape the granita with a fork to lighten the texture and serve it in chilled bowls.
This recipe yields approximately 1 quart.
Source:
COOKING LIVE with Sara Moulton - From the TV FOOD NETWORK - (Show # CL-8704)
Average rating:
Unrated, please add a rating
Submit your rating:
Click a star to rate this recipe.