 |
Prep Time: 180 Minutes Cook Time: 0 Minutes |
Ready In: 180 Minutes Servings: 4 |
|
This unusual Granita is from the August 1989 issue of Gourmet Magazine. Serve as a first course or as a palate cleanser between courses. Ingredients:
2 tablespoons white sugar |
1/2 cup water |
3 cups celery, cut into chunks |
1/4 cup aquavit |
1 tablespoon fresh lemon juice |
cayenne pepper |
salt |
Directions:
1. In a small saucepan, combine the sugar and 1/2 cup water. Bring the mixture to a boil, stirring until the sugar is dissolved, and let the syrup cool.
2. In a food processor puree the celery, add the cooled syrup, the Aquavit, lemon juice, cayenne to taste and salt to taste and blend mixture well.
3. Transfer the mixture to a shallow metal pand and freeze it, stirring and crushing the lumps with a fork every 20 minutes, for 2 to 3 hours, or until it is firm but not frozen hard.
4. Scrape the granita with a fork to lighten the texture and serve it in goblets.
|
|