Posted on | June 26, 2007 | 28 Comments |
Isn’t it great when you set out to make one dish and it gets messed up, but you realize that your mess can be called something else? That is what happened to me last night. I intended to make a sorbet, but it never quite became one, the texture was too coarse, and looked very much like granita. I have never made a granita before, so I wasn’t really sure if I can call my creation by the name. An online search brought up the following in WikiPedia.
Granita (in Italian also granita siciliana) is a semi-frozen dessert of sugar, water, and flavorings from Sicily, Italy. Related to sorbet and italian ice, in most of Sicily it has a coarser, more crystalline texture.
Technically this is not a granita I guess. By definition, granita is frozen solid overnight, then scraped or ground to form ice crystals. I didn’t freeze the liquid solid, I scraped the semi-solid frozen ingredients every hour or so at least four times, and then froze the contents overnight to form the final product. To make a sorbet, I should have been processing the mixture in the food processor. My food processor was in use at the time, and being too lazy to wait and clean it. I ended up using a combination of hand blender and a fork to process the ingredients. Guess that caused the granita-esque texture. May be it is time to invest in an ice cream maker if I want to make smooth sorbets!
Well, call it a granita or a sorbet, this was well worth the effort. There is nothing more refreshing than an ice-cold
sorbet granita on a hot -ish summer day. My hint of ginger unfortunately didn’t come through, due to the strong orange flavor. You can either omit the ginger, or try increasing the quantity. All of us loved the taste, though my dad complained that he could taste plain ice, I guess he was expecting an ice-cream like texture and taste, the only frozen dessert he is familiar with. Guess I need to educate my parents on the subtleties of fine food, as soon as I get a handle on simple things like difference between granitas and sorbets myself.
- 2 cups fresh blueberries
- zest from one orange
- 1 tbsp grated ginger
- 2 cups water
- 1 cup sugar
- 2 cups orange juice
- 1/4 cup lime juice
- 3 tbsp Triple sec or any orange flavored liqueur (optional)
In a sauce pan, add blueberries, water, sugar, ginger and orange zest and bring to a boil. Cook on medium heat for about 10 minutes.
Pass this mixture through a strainer, while pressing down on the blueberries with a wooden spoon to get as much liquid out as possible.
Once the strained liquid is cool, add the remaining ingredients and mix well to combine.
Pour the liquid into a shallow dish and freeze till it is semi solid. Take it out of the freezer and scrape it with a fork. Repeat the process every hour or so till the contents are crystallized. Not sure how long it can be kept in the freezer, it kept the consistency and the texture even after a day.
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