mango and strawberry granita

This is a delicious break from the very hot weather that has taken over the month of July.

And it’s really easy.

Take some fruit.

Add some herbs.

Add a little water and tad bit of sugar.

Put it in the freezer and one hour later…

Fruity icy deliciousness.

mango, coconut and lime granita

adapted from Fine Cooking

2 cups peeled and coarsely chopped mango

1 tbsp. lime zest

2 cups water

1/4 cup granulated sugar

3 tbsp. lime juice

3/4 cup coconut milk

In a food processor, combine the mango and lime zest until completely smooth.  Transfer the puree to a large bowl and add the sugar, water, lime juice and coconut milk.  Whisk all ingredients until combined.  Pour mixture into a glass pie plate and place the plate in the freezer.  Let the mixture freeze completely before serving.

Once your mixture is ready to serve, remove the plate from the freezer and let it sit at room temperature for 15 minutes.  Use a dinner fork to scrape the mixture from the top of the plate to the bottom, turning the plate as you scrape.  Transfer the scraped granita to a serving bowl and serve immediately.

 

strawberry and mint granita

2 cups strawberries, washed, cored and roughly chopped

1/4 cup granulated sugar

1 1/2 cups water

2 tbsp. mint, thinly sliced

In a food processor, combine the strawberries and mint until completely smooth.  Transfer the puree to a large bowl and add the sugar and water.  Whisk all ingredients until combined.  Pour mixture into a glass pie plate and place the plate in the freezer.  Let the mixture freeze completely before serving.

Once your mixture is ready to serve, remove the plate from the freezer and let it sit at room temperature for 15 minutes.  Use a dinner fork to scrape the mixture from the top of the plate to the bottom, turning the plate as you scrape.  Transfer the scraped granita to a serving bowl and serve immediately.

notes:

If you aren’t a fan of coconut milk, just leave it out and use the recipe as it is without the milk.  If you want coconut milk in every version, add some to the strawberry granita.

You can use any kind of fruit in these recipes, but if you use blackberries or raspberries I would recommend straining out the seeds before freezing.

You can also use any kind of herbs here, don’t be afraid.  Strawberries go great with basil and thyme and mango makes a fine duo with mint or basil as well.