Granite

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                            FOOD FUNNY
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Thanks to my friend Vicki Marrin for sharing this true food funny:

As I read Karlis' interesting article on wedding cakes, I
remembered that a friend of mine and her husband, true to
tradition, had saved the top layer of their wedding cake to
eat on their first anniversary. They had a very small freezer,
and all year long they had to shuffle the cake about to make
all of the items fit. Finally their first anniversary arrived and
(with some relief) they took the cake out of the freezer and
let it defrost. After the anniversary dinner, they cut into the
cake and found that it was - styrofoam!

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                            TODAY'S RECIPE
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Granite (singular: granita) are so typically Italian (in the USA
they are usually called 'Italian ices'), and so good, not to mention
fat-free, that I just had to publish more than one recipe today.

Granite

For lemon flavored:
2 cups (500 ml) water
1 cup (250 ml) sugar
1 cup (250 ml) lemon juice

For orange flavored:
2 cups (500 ml) water
3/4 cup (180 ml) sugar
1 cup (250 ml) orange juice

For coffee flavored:
1 cup (250 ml) water
1/2 cup (125 ml) sugar
2 cups (500 ml) extra strong espresso coffee

For cappuccino flavored:
1 cup (250 ml) water
1/2 cup (125 ml) sugar
1 1/2 cups (375 ml) extra strong espresso coffee
1/2 cup (125 ml) non-fat milk

For strawberry flavored:
1 cup (250 ml) water
1/2 cup (125 ml) sugar
2 cups fresh strawberries, pureed in an
electric blender or food processor
2 Tbs (30 ml) lemon juice
(If using frozen strawberries, reduce the amount of sugar to 1/4 cup, 60 ml)

Combine the water and sugar in a saucepan and bring to a
boil over high heat, stirring just until the sugar is dissolved.
Boil uncovered for exactly 5 minutes, remove from the heat,
and allow to cool to room temperature. Add the remaining
ingredients, stir, and pour into a metal pan, such as a cake
pan. Freeze for 3 to 4 hours, stirring every 30 minutes with
a fork and scraping the ice crystals that form around the edge
of the pan. When finished, the granita should have a fine,
crumbly texture, like coarse snow. For a coarser texture that
is preferred by some, freeze the liquid in ice cube trays, and
then crush the cubes in an ice crusher or food processor
immediately prior to serving.
Each recipe makes about 3 cups (750 ml).
Received on Fri Apr 22 12:03:35 2011