Sunday, April 26, 2009

Book club dessert: Maple granita

This recipe is from the summer 2004 issue of Food & Drink.



3 1/2 cups spring water (or tap water)
1/2 cup Canadian medium amber maple syrup (used 1/3 cup)
1 tsp finely diced ginger (used more — at least double)
3/4 cup lemon juice (I also added juice of 1 lime and 1 clementine)
2 cups granulated sugar (I used a little less — and substituted demerara sugar)

Garnish (optional): 
Gooseberries or blueberries + 1/4 cup fresh mint


Whisk together water, maple syrup, ginger, lemon juice and sugar in large saucepan

Place pan over high heat and bring to boil for 2 minutes. Reduce heat to medium and simmer for 5 min.

Remove from heat and pour into large 2-inch deep baking dish. Freeze 4 hrs or overnight.

Scoop into chilled glasses and garnish with berries and fresh mint.

Serve with Amaretti cookies.

Makes me think of all the frozen deserts I'll be making this summer. (Remember, I got an ice cream maker for Christmas.)




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