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    LEMONGRASS GRANITA
    from "Granita Magic" by Nadia Roden

    This pale translucent granita has a very delicate fragrance.

    Serves 4 to 6
    INGREDIENTS (CLICK TO BUY)

    4 large fresh lemongrass stalks
    1/2 cup sugar
    3 cups water
    4 tablespoons fresh lemon or lime juice

    Print recipe
    PREPARATION

    Cut the tops and trim the bases off the lemongrass stalks; discard the thick out leaves. Slice the stalks into 1/2-inch pieces and place them in a food processor with the sugar; blend together to a paste.
    Place the paste in a medium saucepan with the water. Heat to just below boiling. Set the mixture aside to cool to room temperature.
    Strain through a fine sieve, pressing down on the solids with a spoon to extract all the juice. Stir in the lemon or lime juice.
    To freeze the granita, see below.

    Freezing the Granita
    1. Pour the granita mixture into a wide and shallow container.
    2. Cover with a lid, foil, or plastic wrap. Freeze the mixture for an hour or two until it has frozen around the edge.
    3. Take the container out of the freezer and scrape the ice with a fork, mixing it from the edge into the center.
    4. Repeat this scraping and mixing process every 1/2 hour or so (at least three times) until the entire mixture has turned into small, sequined ice flakes.
    5. It is best to eat the granita at once, but if you leave it in the freezer overnight or longer, just let it sit for about 10 minutes until it softens a little and then scrape it again with fork to lighten the texture.

    (Quick Method)
    This granita will have a different texture, a very fine grain, like slushy snow rather than icy morning snow.
    1. Pour the granita mixture into ice trays, cover with plastic wrap, and allow to freeze solid.
    2. Process the cubes in a food processor when you are ready to serve.
    Tips
    • Chill the mixture in the fridge before freezing it.
    • Freezers vary in temperature; make sure yours is at the coldest setting.
    • The shallower your container, the quicker your granita will freeze. Try to keep the mixture less than 3/4-inch deep.
    • Use a non-reactive dish. Stainless steel conducts cold faster than plastic.
    • Please adjust the sugar content to your own taste, remembering that the mixture will taste less sweet after freezing.
    • Use regular granulated white sugar unless the ingredients specify superfine sugar.
    • Chilling the container first will help speed the freezing.
    • Granitas that are especially high in fruit pulp, sugar, or alcohol don't freeze solid. You can leave these mixtures in the freezer for hours, then scrape and mix them with a fork just before serving.
    • Granitas that are high in alcohol have a melting texture and should be served straight from the freezer.


    Product nutrition and information
     Quantity Ingredients Est.Price
      Lemongrass - $2.99/ea
     Farm Fresh
     
      Limes - $0.99/ea
     Farm Fresh
     
    You May Already Have
      Domino Granulated White Sugar - $2.49/ea
     2lb box
     
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