Recipe – Boozy Watermelon Granita


 

A juicy red watermelon at the counter made me realise that I never shared the recipe of this super delicious boozy Granita I made last year.  This frozen dessert is perfect treat in this searing heat, super refreshing and delicious.  Let’s say it’s a fancy version of your childhood favorite, the shaved ice with syrups. Barf ka gola.. kala khatta being my favorite. 🙂 

Making Granitas require no special skills, just a little patience, a fork and a deep dish like a loaf pan is all that’s needed. You can use cantaloupes, strawberries or any other fruit too but somehow watermelon is my favourite. Look at that color. Also, they are perfect to make granita with because they contain 92% water in the form of juice.

Go easy on Vodka or the Granita will become a slushy. I usually add it after first two scrapping. Never fails to give that robust flavor.

This one also has fresh ginger juice, crushed fresh mint leaves, lemon juice and zest, a touch of wild forest honey and Smirnoff. Go easy on Vodka or the Granita will become a slushy. I usually add it after first two scrapping. Never fails to give that robust flavor. You can use cantaloupes, strawberries or any other for this Granita and use Gin instead or Vodka if you prefer that.

Ingredients:

  • 1 small watermelon, peeled and deseeded
  • 130ml vodka
  • Zest and juice of 2 lemons
  • Honey as per the sweetness of fruit
  • Fresh crushed mint leaves
  • 2 tbsp fresh Ginger juice

Method :

Choose a ripe, juicy watermelon. Chop and take out the flesh in a bowl. Discard the seeds.

In a blender jar add chopped watermelon, mint, honey, ginger juice, lemon zest, lemon juice and half the vodka. Blend nicely till smooth. Do it in batches to get a even consistency. Remember that the frozen treats taste less sweet than unfrozen ones so add slightly more honey to the pureed fruit.

Transfer the puree into a large bowl then strain it through a seive into a deepd dish / cake tin or loaf tin. I used a 9″ loaf tin. Cover the baking tin with a cling wrap. Freeze it for 2-3 hours. 

Check to see if the ice crystals have started to begin. Take it out and drag a fork over the Granita to break the ice, scrape it from sides till you get to the less frozen parts,  cover and put it again in the freezer for 50 minutes. Do it a couple of times. During the second round add the remaining Vodka and mix well. You can use sugar, maple syrup or agave nectar for sweetening too. I like the taste if raw organic honey.

Repeat the process until the entire mixture is properly frozen and shaved. Store the Granita covered in plastic wrap till ready to use.

Scoop and serve garnished with muddled mint and chilled watermelon and lemon wedges.

 

 

 

 

 

Musk Melon & Lemon Sorbet


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I love melons of all sorts be it honeydew, cantaloupe or musk melons. Summer is bearable because of all the awesome stone fruits and melons and watermelons one gets. I love to binge on them and make slushy, sorbets, smoothies, FroYos, ice creams, Granitas etc. Add a little booze for the adult versions and you just can’t go wrong with them.

Stone fruits are another love. You can do so much with them.  This three ingredient sorbet is a favorite. I make it with the Honeydew melon too. The frozen melons /cantaloupes taste less sweet so if you are looking for an authentic sorbet taste so you need to add the sugar syrup or powdered sugar or honey as per your taste. It also given the sorbet like texture otherwise the blended frozen fruit may seem bland.

This no dairy alternative to ice cream is fabulous so do give it a try.

Ingredients :

Musk Melon /Cantaloupe / honey dew Melons –  1 Cup ( 1 medium fruit cubed)

Pure Honey – As required (2-3 Tbsp approx. )

Fresh Lemon Juice – 1 Tbsp

Lemon zest – 1/4 tsp

2-3 Tbsp water ( as required)

Steps – 

Wash and cut the melon into half. Scoop out the fleshy seeds and then cut it into slices. Chop it further into equal size cubes.

In a tray place parchment paper and arrange the melon pieces on it. Keep enough distance so that it doesn’t become a big frozen blob. Let it freeze for 3-4 hours or till frozen completely.

In a food processor or blender jar put these frozen melon pieces and churn till the fruit becomes a crumbly mix. Keep scraping the sides to ensure uniform blending.

Add lemon juice, lemon zest, honey and water to the mix and pulse again. Add a little more water so it gets blended properly but don’t turn it into a slush.

Taste to see the sweetness. Add a little more honey if required then pulse again till you a get a sorbet like texture.

Serve immediately or freeze in a freezer friendly container for an hour or so to get the firm texture.  You may pluck it with fork  or spoon after 30 minutes of so to make sure that there are no icicles. High water content makes it a tad bit difficult to handle but the end result is awesome.

Tip – 

To choose a good melon look for these signs.

There should be no bruises, cracks, soft spots etc. The fruit should feel heavy and the color of the skin should be yellow or golden in case of musk melons. Tap it with your hand, it should sound hollow. The fruit must have that sweet fragrance so go ahead and smell it.

A good fruit will ensure a good sorbet.

Note –

You can add powdered sugar or Boora cheeni to the sorbet instead of honey but I have noticed that adding honey helps in non crystallization of water so no icicles 🙂

To make the slushy you just need to blend the fruit till it becomes a slushy by adding the right amount of water.  Basil and mint go well in these sorbets and slushy.

I have stored this sorbet for two weeks in the freezer and it worked for me.

Add a little gin or vodka for that boozy taste.

Bring the summer in a bowl to your table and let me know if you liked this recipe.

Easy Cherry Frozen Yogurt


Home cultured yogurt is full of probiotics and when the heat of summer is upon us the then yogurt or curd based desserts and other dishes are the best. I have been making FroYo and parfaits as the temperature this May is soaring mercilessly.

Many of those who are unable to digest milk can actually digest yogurt without any difficultly and that makes it even more better.

FroYo is one of my proffered desserts. I love them over ice creams as they are lower in calories and healthier too. I make them without the help of ice cream maker so they are practically no fuss.

Cherries have flooded the market and this FroYo has dark cherries. Stone fruits are my favorites, mangoes, plums, cherries, apricots, you name it. I just love them. They are so versatile and you can use them to make such wonderful desserts, relish, compote etc.

I buy fresh fruit and freeze for making FroYo. Frozen fruit gives a beautiful creamy texture to it.

As a sweetener I use honey.  It is a better option than sugar. Honey also prevents icicles to form while freezing the dessert.

Once the cherry frozen yogurt is ready, you can either serve it immediately as a soft serve or freeze it for a fe hours for a more ice cream like texture like I did.

The tart yogurt, the sweet cherries , a hint of lime is all you need to reach a state of Nirvana.

You can also use Greek yogurt and frozen cherries but I prefer fresh ones.

Now for the delicious low calorie Cherry FroYO 

 

Ingredients:

Black Sweet Cherries (pitted and frozen)- 1 cup

Hung yogurt/ Greek yogurt – 3/4 Cup

Lemon Juice – 1 teaspoon

Honey – 1 tablespoon ( don’t use extra sweetener, let cherries do the job)

Steps : 

Pit the cherries and freeze for two hours

Hang the curd/ yogurt over night or for 3-4 hours till completely drained of liquid.

Freeze the yogurt as well. We will chop it up an hour before using.

Take out the yogurt from the freezer and chop it up. Put it in a glass bowl.

Now take out the cherries, thaw them a little and then remove 1/4 in a bowl place rest of them in the blender and process till smooth.

Take out the cherry puree in a bowl and put the remaining cherries in the blender , give a swirl so it becomes a chunky mix. Remove.

Now, add hung yogurt , lemon juice and honey in the blender and process till smooth. Add the cherry puree to it and mix. Add the chunky cherries to the cherry yogurt and mix well.

Scrape the sides of the blender bowl and bland again to ensure there are no lumps.

Taste for sweetness and adjust accordingly.

In a freezer safe bin pour the cherry yogurt mixture. Tap the bin on the counter 2-3 times to remove air gaps. Cover and put in the freezer.

Take out and whisk the mixture after every 30 min and freeze again. I usually don’t need to do it if using honey or just do it once. Freeze for 4-5 hours or over night to get the ice cream like consistency.

You can also serve it as soft serve after a few hours.

Frozen Yogurt is best consumed on the same day but you can freeze it for a few days.

Serve it with a few fresh cherries on the side and a fresh sprig of mint at  the top.

 

As I munched on the leftover cherries I saw a box with a few digestive biscuits. An itch to try something new was too much to ignore so I decided to try something different. I took 6 of the biscuits added a slice of salted butter and gave it a churn in the mixer to make a base for a cheesecake with FroYo. It was just an experiment. I wasn’t sure if the frozen yogurt cheese cake would set if kept in the freezer.

I sprayed the springform pan with some oil, layered it with the biscuit crumble tightly just like we do for a proper cheesecake and kept in the fridge to chill. After half an hour I poured the FroYo over it, topped it with homemade cherry compote and covered the pan with cling wrap properly.

I kept this in the freezer for 2-3 hours and the result was just wow. I still feel there is a need for improvement but the cheesecake was yum. This is to be eaten immediately or the frozen yogurt will melt away leaving a slush. 😛

Perhaps it would stay better in a jar. Something to do next time. 😀