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Daiquiri Granita
This recipe is by Lou Pappas, author of Sorbets
and Ice Creams. Look for Lou's books published by Chronicle
Books.
I
N G R E D I E N T S
1 tablespoon grated lime zest
1/2 cup sugar
2 1/2 cups water
1/3 cup fresh lime juice
1/3 cup dark rum
Fresh blossoms or mint sprigs for garnish
I N
S T R U C T I O N S
Mash the lime zest with 1/2 teaspoon of the sugar to release its oil.
In a medium saucepan, combine the reaming sugar and the water, bring to
a boil while stirring and cook until the syrup is clear. Remove
from the heat and stir in the lime juice, rum, and zest. Let cook,
cover, and refrigerate for 1 to 2 hours, or unit thoroughly chilled.
Freeze the mixture in an ice cream maker according to the manufactures
instructions. Pour the mixture into an 9 -9" square metal pan or a
half gallon plastic contain. Cover with aluminum foil, plastic
wrap or a lid, and freeze unit firm, about 2 - 3 hours. Transfer
to an electric mixer or food processor and beat until light and fluff.
Transfer to a container, cover and freeze until firm, about 1 -2 hours.
Serve garnished with blossoms or mint.
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Learn -
Read all
about Granita, history, uses, methods.
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Cucumber Granita - From the Ultimate Ice Cream Book.
Daiquiri Granita - By Lou Papas. Recipe
includes sugar, water, lime juice and run.
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