My love affair with granita continues. I may never made another dessert. My latest icy treats: Bellini granita (inspired by the famous Ernest Hemmingway cocktail) and pear granita. Nom, nom, nom.
Recipe: Bellini granita
6 ripe peaches
3/4 cup caster sugar
1 cup water
2 tablespoons lemon juice
375ml prosecco
METHOD: Blanch peaches in boiling water. Remove skins, halve and remove stones. Bring 3/4 cup of caster sugar and 1 cup of water to a gentle boil in a small saucepan, remove from heat when sugar dissolves. Puree peaches in a food processor and pass through a sieve. Mix with cooled sugar syrup, lemon juice and prosecco. Pour into a large, shallow dish. Freeze. Remove after one hour and rake with a fork. Freeze. Remove after one hour and rake with a fork again. Freeze. Repeat once more, freeze. To serve, rake again and scoop into bowls.
Serves 6-8
Recipe: Pear & vanilla granita
4 large, ripe pears, peeled and cores removed
3/4 cup sugar
2 cups water
1 teaspoon vanilla
1 tablespoon lemon juice
METHOD: Puree pears in a food processor, sieve. Prepare sugar syrup using method in previous recipe. Cool. Mix pears, vanilla, sugar syrup and lemon juice together. Pour into a shallow dish and freeze, then follow method in previous recipe.
Serves 4
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