maandag 23 maart 2009

Sour Cherry and Green Tea Granité

By Aida Mollenkamp

You do have to turn on the stove for this, but trust us when we say it’s worth it. The tart cherry juice and green tea make for a less sweet version of this summertime refresher.

3 cups sour cherry juice, such as R.W. Knudsen’s
Juice of 1 medium lemon
1/2 cup granulated sugar
3 green-tea bags, or 2 tablespoons loose green tea
1 teaspoon grated fresh ginger

Bring cherry juice, lemon juice, and sugar to a simmer in a small saucepan over medium heat.
Simmer, stirring occasionally, for 5 minutes or until sugar is dissolved, then remove from heat.
Stir in green tea and ginger; let steep for 15 minutes.
Strain through a fine mesh strainer into a shallow glass baking dish and cool to room temperature.
Freeze until mixture begins to get icy around the edges, about an hour.
Rake through mixture with a fork to break up the ice.
Return to the freezer and repeat until mixture is completely frozen and grainy, about 5 hours.

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