August 28, 2008

Recipe News: Summer recipes

Here, one base is easily transformed into two different sophisticated desserts. A granita is simply a frozen mixture of water, sugar and flavoring -- a grown-up "slushee."
To make sorbet, you would take the same watermelon base and chill the mixture completely. Run it through your ice cream machine, following the manufacturer's instructions. Sorbet freezes more quickly than ice cream, so make sure to keep a close eye on it, and taste frequently near the end. Either serve immediately or freeze for an hour or two for a harder texture. As with the granita, it can be stored for a few days, but be sure to scoop it gently into a freezer-safe container. Don't pack it down or it will freeze into a solid mass.

Includes recipes for:

WATERMELON GRANITA AND SORBET BASE

WATERMELON-QUINOA SALAD

PEACH GAZPACHO

Full article here.