Ice cream stollen are such a Christmas cliché! Time to feature a different kind of frozen dessert! To (easily) make ice cream, you need an ice cream maker. I don’t have one, so granita is the perfect icy alternative. You can compare it to sherbet: it’s made from water, sugar and fruit juice, but sherbet needs a machine, granita needs a fork!
Granita’s a dessert, but it’s often served between courses to cleanse the pallet. You can eat this granita as is, but if you like a Coupe Colonel (lime sherbet with wodka) you can add some hard liquor. After all, it’s Christmas. Treat yourself! 😉
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Carine liked the granita: fresh and not too sweet. She thinks it’s more of a summery dessert, but a great one in any case.
Virginie used coconut blossom sugar rather than normal sugar. It’s not as sweet and has a brown colour, which made the granita a bit too sour and it looked a bit strange. She tried again with some grapefruit. This got the flavour right. Virginie’s tip: don’t freeze the juice before it’s sufficiently cool, or it’ll crystallize funny.
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Have fun cooking and… bon appétit! 🙂