Granita

| 1 Comment

recipe thursdayTokyo's heat wave got me thinking about ices and I've mixed up a lot of granitas this week. They're simple to prepare and taste delicious.

Viennese Coffee Granita
serves 4

2 cups coffee
1/4 tsp cinnamon
1 cup milk
1/2 cup sugar
1/2 tsp vanilla

Mix the coffee, cinnamon and 3 tablespoons of sugar. Pour into a shallow pan and freeze. Once an hour until it freezes, use a fork to stir and scrape the ice, breaking up the lumps.

In a separate pan, mix the milk, vanilla and remaining sugar. Freeze, scraping hourly as above. The milk will take a little longer to freeze than the coffee.

Serve the coffee granita topped with the sweet milky granita.

Blueberry-Ginger Granita
serves 4

2 cups blueberries
1/2 tsp grated ginger
1/2 cup sugar
1/2 cup water
1/2 lime, juiced

Whirl the blueberries, ginger and sugar in a blender. Strain the solids from the liquid, using a fine sieve. To the liquid, add the water and lime juice. Pour into a shallow pan and freeze. Once an hour until it freezes, use a fork to stir and scrape the ice, breaking up the lumps.

Shiso Lemon Granita
serves 4

8 leaves shiso
2 cups water
1/4 cup sugar
1 lemon, juiced

Roughly chop the shiso leaves, then whirls in a blender with the water and sugar. Strain the solids from the liquid with a fine sieve. add the lemon juice. Pour into a shallow pan and freeze. Once an hour until it freezes, use a fork to stir and scrape the ice, breaking up the lumps.

1 Comment

I've hopped over from another blog looking for tips on blogging, but I've been simply captivated by your blog+etc. I just love your photos (I've lived in Hiroshima too!) and being interested in design, I forgotten the time while reading your posts. I'll certainly be enjoying your blog again soon!

Thanks for the recipe, Tokyo is indeed oddly hot this summer.
And just think, when northern Japan is flooded at the same time. Unthinkable.

Leave a comment

Recent Comments

  • danielle: I've hopped over from another blog looking for tips on read more

Archives