Maple Granita
- Ready In:
- 4hrs 10mins
- Ingredients:
- 7
- Serves:
-
6
ingredients
- 3 1⁄2 cups water, preferrably spring water with no chlorine taste
- 1⁄2 cup maple syrup, preferrably Canadian medium amber
- 1 teaspoon gingerroot, finely minced
- 3⁄4 cup lemon juice
- 2 cups granulated sugar
- 2 cups blueberries
- 1⁄4 cup of fresh mint
directions
- Whisk together water, maple syrup, ginger, lemon juice and sugar in a large saucepan.
- Place saucepan over high heat and bring to a boil for 2 minutes. REduce heat to medium and cook for an additional 5 minutes.
- Remove from heat and pour into a large 2 inch deep baking dish. Freeze for 4 hours or overnight.
- To serve scoop granita into chilled glasses and garnish with blueberries and fresh mint.
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RECIPE SUBMITTED BY
I am a classically trained chef and a grad of NECI in Vermont. I ran my own catering company for years and then decided to switch gears and go to law school. I now practice law and cook just for fun.
I enjoy cooking for friends and DH and I entertain regularly. I also cook for my three golden retrievers and have found several wonderful biscuit recipes here at Zaar.
I collect cookbooks and food literature. My all time favourite food writer is MFK Fisher. If you have not read it, I commend her short story "Borderland " to you. It is one of the most evocative pieces of food writing ever. My current favourite cookbook is "Urban Italian - Simple Recipes and True Stories from a Life in Food" by Andrew Carmelini.
For years I managed to hang on to all of my back issues of Gourmet some of which date back to the 1980's. Sadly, I recently lost that particular battle and to promote marital harmony, I am recycling my old mags but am posting my favorite Gourmet recipes along with some interesting ones worthy of a test drive.