Right. We’ve officially entered monsoon season. Three-week intervals of torrential rains. The sun doesn’t have a chance to glare anymore. And when the skies aren’t weeping, the overcast gives rise to torturous humidity. Today, it’s 91%. Approaching Dante’s inferno.
So what do you do? Take cold showers, eat chilled salads, drink lots of water and let shards of cool granita melt away the mugginess.
A Sicillian invention, granita is perfect for those clammy, oppressive afternoons. Especially right after the rains when the soil begins to breathe and releases its sticky, earthy sudor into the air.
Similar to sorbet and a cinch to prepare, it usually takes on the flavor of fruit. Although in caffeine-soaked Italy, coffee proves to be popular as well. So just your preferred liquid, some sugar syrup if needed, a freezer and a fork, you’re already fully equipped to create some jewel-toned ice crystals.
You can make different-flavored batches, freeze them in ice cube trays then pop into ziplocked freezer bags for storing. When you get one of those unannounced visits from friends or family, pulse a few in a food processor and spoon into martini glasses. Voila! A quick and elegant dessert.
Or, you can serve them (especially citrus-perfumed ones) as palate-cleansers in between courses. Your dinner guests will not lack in compliments after spoonfuls of this refreshing entremet.
So next time the hydrometer hits the roof, I know exactly what to reach for. I’m planning to make three batches this week that will include one coffee and one mint. Did one today using peaches…that will for sure take Dante to Paradiso.
xxx
Karima
Peach Granita
Makes about 8 servings
Ingredients:
| 250 ml | water |
| 1/2 cup | granulated sugar |
| 5 whole | peaches |
Method:
This is the base of all granita flavors I make. Replace the fruit with 3 cups unsweetened liquid and you’re good to go.
Pour water and sugar in a small saucepan and simmer over medium heat until sugar is dissolved. Set aside to cool.
Puree peaches and measure three cups. You may use peach juice as a substitute, which will make the granita more icy than using fruit puree. Mix in the sugar syrup and blend well. If you want to brighten the flavor, blend in a tablespoon of fresh lemon juice.
Pour into a metal baking pan (the wider and shallower, the better) and stick into the freezer for about an hour. Stir with a fork, scraping the crystals that have formed along the edges of the pan. Return to the freezer and repeat process twice more. Keep in the deep freeze until ready to serve.
Tags: dessert, entremet, granita, ice, palate-cleanser, peach, refreshment
