Wednesday, July 4, 2007

More Summer Recipes

Watermelon Granita

4 1/2 c. watermelon juice
1/2 c. sugar
Big pinch of salt
2 T. freshly squeezed lime juice

Heat 1/2c. watermelon juice with sugar and salt until fully dissolved. Mix in with remaining watermelon juice and mix well. Pour directly into freezer-safe pan or muffin pan and freeze. After one hour, start scraping the sides and pushing the crystals to the middle of the pan. Continue this for several hours, if you have the patience! If the mixture gets too hard or solid, you can take it out of the freezer for 10 minutes until it starts to soften. (You can of course put this in an ice cream maker, but I never have enough ice, so I do it this way.)

Mango Sorbet

1/2 cup sugar
2 cups water,
flesh of 2 large, ripe mangoes puréed
juice of a lime

With the sugar and water boil together being sure all sugar has been dissolved for 5 minutes to make a syrup mixture. When cool, stir in the puréed mangoes and lime juice then transfer the complete mixture into freezer-safe pan or muffin pan and freeze. After one hour, start scraping the sides and pushing the crystals to the middle of the pan. Continue this for several hours, if you have the patience! If the mixture gets too hard or solid, you can take it out of the freezer for 10 minutes until it starts to soften. (You can of course put this in an ice cream maker, but I never have enough ice, so I do it this way.)

Let me know what you think, if you try either of these!

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