I feel like I should be offering you all something more substantial (I posted this fruit-based recipe the other day, after all), but the fact of the matter is this: it’s very hot, and I’ve been relying on foods that are inherently light and which don’t require much preparation.

The inspiration to make this delicious granita recipe came from Abby Dodge. I met Abby last winter and absolutely adore her, so when she came up with the idea for #BakeTogether on twitter, I wanted in. I sadly missed the opportunity to try my hand at her chocolate truffle tart last month, but here I am with granita, adapted from her Summer Strawberry Sorbet.

Berry Lemongrass Granita from Healthy Green Kitchen

Abby mentioned flavoring the sorbet with lemongrass in her post, and since I am growing lemongrass for the first time this year and had yet to use it in a recipe, I figured this would be the perfect time to try it out. Now that I know firsthand what a lovely flavor the lemongrass imparts, I will be adding it to more recipes, that’s for sure. If you don’t have lemongrass, I’d consider adding a bit more lemon zest.

You can choose just one type of berry if you like, but I didn’t have enough strawberries on hand so ended up adding the blackberries. I’m glad I made it with both because it’s a stunning color and the berry flavor is quite intense…use local berries, if possible.

Feel free to make this in an ice cream maker if you’d prefer a sorbet. I made granita because I had never done so before (plus sometimes I just don’t want to hear the noise of the ice cream machine). I didn’t try it, but think a little homemade whipped cream on top would be terrific.

Strawberry Blackberry Lemongrass Granita

Yield: Serves 4-6

This granita has wonderful berry and lemon flavor...it absolutely perfect as a light summer dessert.

Ingredients:

*3/4 cup organic sugar
*3/4 cup water
*4 stalks lemongrass, cut into 2-3 inch pieces
*juice of 2 lemons, organic if possible, plus the zest of 1 of the lemons
*1.5 cups strawberries, homegrown or organic/local if possible, rinsed, dried, trimmed, and sliced in half if large
*1.5 cups blackberries, homegrown or organic/local if possible, rinsed and dried
*pinch sea salt

Directions:

1. Add sugar and water to a small saucepan and heat so the sugar dissolves. Add the lemongrass pieces and allow to infuse for 30-60 minutes. Remove lemongrass with a slotted spoon and compost or discard. Mix in the lemon juice and lemon zest.

3. Process the berries in a blender or food processor until smooth. Add the lemon-y sugar syrup and the salt and blend again.

4. Pour the mixture into a suitable-sized baking dish or plastic container (I used a large bread baking pan) and place in the freezer, making sure it is level and secure.

5. Freeze for 1-2 hours until frozen around the edges, then every 30 minutes or so for the next few hours, stir and scrape the mixture with a fork until it is thoroughly crystallized and ready to serve. I ended up letting my leftovers freeze completely overnight, then let the pan sit out at room temperature before "re-scraping"... the granita was still great.

Adapted from Abby Dodge.

Berry Lemongrass Grania

 

15 Comments

  1. 1

    Agnes — June 28, 2011 @ 8:25 pm

    Winnie
    Your photos keep getting better and better!

  2. 2

    Barbara | Creative Culinary — June 28, 2011 @ 8:27 pm

    Wow? Looks so cool and refreshing I’m not kidding…think I have to go find ice right now Winnie. Not the same but the only thing that will get me beyond this thirst. Great photo…and great combination of ingredients.

  3. 3

    Baker Street — June 28, 2011 @ 8:33 pm

    Looks so refreshing! Love the combination of flavors! And lovely pictures too.

  4. 4

    janet m — June 29, 2011 @ 12:25 am

    tomorrow is my neighborhood farmer’s market and i have friends coming over for dinner, this is perfect!
    i have the same silverware as you do, it was my parents and they got it when they were first married. it was a give away at standard oil gas stations in the early 50′s. i think i have 30 forks and 5 spoons but i still love it for it’s history.

  5. 5

    Nicole @ itsfeedingtimeatthezoo — June 29, 2011 @ 2:17 am

    Wow, this looks really beautiful. And I really adore lemongrass, so I’m sure it tastes excellent too!

  6. 6

    SMITH BITES — June 29, 2011 @ 6:09 am

    perfect, perfect, perfect on a hot summer day . . . and the photo is beautiful Winnie!!

  7. 7

    marla — June 29, 2011 @ 6:24 am

    Answer me this – why am I so lazy about the thought of scraping every 1/2 hour? I really need to get over that & make a granita like this. Love the addition of lemongrass :)

  8. 8

    Alison @ Ingredients, Inc. — June 29, 2011 @ 8:31 am

    Love this one!

  9. 9

    Lynda — June 29, 2011 @ 12:50 pm

    Beautiful photos as usual, Winnie! I love your combination of flavors – especially the lemongrass. This is a must-try.

  10. 10

    Maria — June 29, 2011 @ 3:11 pm

    Love the color of this granita. I am sure it tastes wonderful too!

  11. 11

    Mardi@eatlivetravelwrite — June 29, 2011 @ 5:56 pm

    Gorgeous photos Winnie and a wonderfully refreshing dessert. I need to try this myself!

  12. 12

    Kimmy @ Lighter and Local — June 29, 2011 @ 7:19 pm

    I have to make granita more often. It’s so light and refreshing. I love anything touched by lemongrass, it always crosses the line from good to amazing.

  13. 13

    Monet — June 29, 2011 @ 9:20 pm

    Ryan and I have fallen in love with lemongrass. I’m so glad to have another recipe I can use! Thank you for sharing another beautiful creation with me. I’m sorry I’ve been so absent! You are an inspiration and a blessing. I hope you have a wonderful end to your week, my sweet friend!

  14. 14

    Jen @ My Kitchen Addiction — June 30, 2011 @ 12:57 pm

    This looks great… I love the vibrant color of the granita!

  15. 15

    #baketogether ~ Strawberry Sorbet Takes a Journey — August 1, 2011 @ 1:21 pm

    [...] Green Kitchen  offered up a heavenly lemongrass infused- berry granita. I swear I can smell it from here and it smell like [...]

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