Granita di Gelsomino (Jasmine Tea Granita)
Description
Mary Taylor Simeti's incomparable book Pomp and Sustenance: Twenty-five Centuries of Sicilian Food (Knopf, 1989) traces the origins of modern-day gelati and granita to the Arabs, who used lumps of snow from the chilly summit of Mt. Etna to chill their sarbat, a forerunner of sherbet and other frozen desserts. Ms. Simeti, who lives in Sicily, describes on ice, flavored with jasmine flowers, that was a particular favorite of the Saracens.
Her recipe calls for freshly picked jasmine flowers, impossible to find in my neighborhood, so I tried it with jasmine tea. The result is deliciously light and fragrant, if a little unorthodox. Of course, other teas can be used, such as Earl Grey or even ordinary orange pekoe.
Makes 5 cups
Her recipe calls for freshly picked jasmine flowers, impossible to find in my neighborhood, so I tried it with jasmine tea. The result is deliciously light and fragrant, if a little unorthodox. Of course, other teas can be used, such as Earl Grey or even ordinary orange pekoe.
Makes 5 cups
Ingredients
2 1/2 tablespoons jasmine tea leaves
3 cups water
1 cup sugar
2 to 3 tablespoons fresh lemon juice
3 cups water
1 cup sugar
2 to 3 tablespoons fresh lemon juice
Instructions
1. Place the tea leaves in a heatproof bowl. Bring the water to a boil and pour over the tea leaves. Let steep for 5 minutes. Strain.
2. Add the sugar and lemon juice and stir until the sugar is completely dissolved. Let cool.
3. Pour the mixture into a chilled 9-inch square metal pan. Freeze for 30 minutes, or until ice crystals form around the edges.
4. Stir the ice crystals into the center of the mixture. Return the pan to the freezer and continue freezing, and stirring every 30 minutes, until all of the liquid is frozen, about 2 to 2 1/2 hours.
5. To serve, scoop the granita into serving dishes.
2. Add the sugar and lemon juice and stir until the sugar is completely dissolved. Let cool.
3. Pour the mixture into a chilled 9-inch square metal pan. Freeze for 30 minutes, or until ice crystals form around the edges.
4. Stir the ice crystals into the center of the mixture. Return the pan to the freezer and continue freezing, and stirring every 30 minutes, until all of the liquid is frozen, about 2 to 2 1/2 hours.
5. To serve, scoop the granita into serving dishes.
Comments