Thursday, August 30, 2007

Strawberry-Balsamic Granita

I had a case of strawberries and was getting to the bottom of it where the fruit was bruised and generally unapealing. Solution: throw them into a food processor with sugar, water and balsamic vinegar, freeze for 3 hours or so and enjoy. Yet another recipe out of my Fine Cooking / Fresh magazine.

Contrary to sorbet, granita is slushier. When thoroughly frozen it gives a nice aerie and sweet slush that's nice after a summer meal. Sad thing with my experience is that the granita wasn't freezing fast enough and melted fast...though it would probably have helped to follow the recipe completely (I did not freeze it overnight...just the 3 hours). I also found this recipe to be a little too sweet. Also, the balsamic vinegar went unnoticed amongst the very ripe strawberries. Anyways, here's the recipe in the magazine. If you have any suggestions on how to improve the recipe, feel free to comment.

Strawberry-Balsamic Granita
Yields about 6 cups scraped granita

10 oz. ripe strawberries (about 1 pt. or 2 cups lightly packed) rinsed and cored
1/2 cup sugar
1 1/2 cups water
1 1/2 tbs high-quality balsamic vinegar

1. Throw strawberries in a food processor with sugar and process until smooth.
2. Add water and balsamic vinegar and blend well.
3. Pour mixture into a 9-inch-square shallow baking pan.
4. Put the pan in the freezer and stir every 30 minutes with a fork, being sure to scrape the ice crystals off the sides and into the middle of the pan, until the mixture is too frozen to stir, about 3 hours, depending on the individual freezer.
5. Cover the pan with plastic and freeze overnight.
6. When ready to serve the granita, scrape the shaved ice and fill you glasses and bowls.

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