Scooped: Prosecco, Lemon, and Ginger Granita Recipe
I often hear people lament their inability to make frozen desserts for lack of equipment. And I get it—ice cream makers are bulky and expensive enough to be something of an investment, and there's lots of great ice cream and sorbet out there already. But nothing's quite as satisfying as pulling dessert out of the freezer at the end of a long meal—nodding,yes, itishomemade.
For these occasions, we have granita, one of the easiest and most elegant desserts ever made. The ingredients couldn't be simpler, the technique no more elementary. And they wake up the palate like nothing else. No ice cream maker required.
This granita is a dessert and after-dinner drink in one: icy and refreshing before melting into a subtly spiced wine syrup. Depending on your crowd, you can call itGranita di Prosecco Conimone E Zenzero或诱人的柠檬sno-con。或者只是称其为完美的甜点,它充满了风味,但不会使您沮丧。
The alcohol in sparkling wine creates large, flat flakes of ice, like fine sea salt crystals blown up a hundred times. I used Santa Margherita prosecco for a clean, crisp flavor with more than a hint of apple. Lemon and ginger were no-brainer accompaniments that draw the best qualities out of the wine.
如果您想要更多有关制作granitas的指导,请查看Kumiko Mitarai'spostfrom July. It'll have you gobbling grown-up slushies till your mouth turns numb.
Full disclosure:用于此食谱的Prosecco来自免费样品。
Ethan Frischis the chef and co-mastermind behindGuerrilla Ice Cream. He's traveled around the world (30 countries, 5 continents) and worked as a pastry chef and line cook in some of NYC's great (and not so great) restaurants. He currently lives in London, where he really misses New York City tap water.
Max Falkowitzwrites Serious Eats' weeklySpice Huntingcolumn. He's a proud native of Queens, New York, will do just about anything for a good cup of tea, and enjoys long walks down the aisles of Chinese groceries.You can follow his ramblings onTwitter.
- 屈服:8 to 10
- Active time:10分钟
- 总时间:6个小时
成分s
- 1 cup water
- 1/2 cup sugar
- 1 1/2 tablespoons grated ginger, with its juice
- 1/4 teaspoon kosher salt
- 2 1/2 cups prosecco (recommended: Santa Margherita)
- 一个柠檬的皮
- 5 teaspoons freshly squeezed lemon juice, or to taste
Directions
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1.
In a small saucepan, heat water, sugar, ginger, and salt on low heat for five minutes, stirring to dissolve sugar. Remove from heat and pour into a wide, flat container like a take-out container or a baking dish. Stir in prosecco, lemon zest, and lemon juice.
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2.
将容器转移到冰箱中的平坦表面。45分钟后,沿着容器的侧面运行一个叉子,以分解所有大块的冰。每半小时至一个小时检查格兰尼塔几次,用叉子轻轻分解冰块。当冰上装满大的,不规则的薄片,几乎没有液体时,格兰尼塔就准备好了。为了获得最佳风味和质地,请在制作后的两天内食用。
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3.
If you can't stir the granita every half hour, let it freeze into a block of ice overnight. The next day, scrape it into flakes with a large fork. The texture won't be quite as light, but it'll come close.
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