Last Granita Before Samhain, or, Green Apple and Rosemary Granita

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I posted this to my blog earlier this week--can't believe I didn't think to send

this to y'all!

 

Entire long blog entry, mostly about how I annoy my wife with my cooking

misadventures:

 

http://crackerlilo.blogspot.com/2007/10/of-talladega-rosemary-and-last-granita.h\

tml

 

Relevant excerpt:

 

I offer a wonderful, very refreshing, not too sweet granita recipe that I

arrived at after seeing a complicated take on the appletini in House and Garden

magazine. I think the combination of flavors is perfect for late summer and

early autumn, and even I am not fanatical enough to keep making granitas in cold

weather, hence the name " Last Granita Before Samhain. " Probably most of y'all

would think of it as " Green Apple and Rosemary Granita " instead.

 

I already tried regular " red " apple juice. It must be green apple, all green,

with that nice pucker. If you can't find bottled green apple juice--and I've

only seen pure Granny Smith or otherwise green apple juice two or three

times--you'll need to make some, and hopefully your juicer's aggressive. Now, I

only take recipes as suggestions and they never turn out the same way twice. So

I won’t take it personally if you tweak mine. I’m also pretty bad at writing

recipes--my step-grandma and great-grandma taught me to eyeball and taste

everything rather than write it down--so please bear with me. It's work, but it

pays off.

 

Last Granita Before Samhain

(a/k/a Green Apple and Rosemary Granita)

 

Juice from 5-7 Granny Smith apples, depending on size. (Or buy green apple juice

and use 2 1/2 cups of that if you're lucky.)

1/4 cup sugar

1 cup rosemary simple syrup

 

And how do you make that? Well...

 

Rosemary Simple Syrup:

2 cups water

1/2 cup sugar

5 sprigs fresh rosemary

 

Boil for two minutes. Cool and remove the rosemary. Pop into refrigerator, let

chill while you peel, core, and juice your apples.

 

Got the juice? Good. Get the rosemary simple syrup out. Combine it with the

apple juice and extra 1/4 cup of sugar. (It will be bitter without it, but you

just want a twang to your granita.) Pour it all into a non-reactive 9 1/2 by

13-inch baking dish and freeze it until firm, preferably overnight. Just before

you serve it, scrape it into fine crystals with one or two forks. (I like one in

each hand.) Spoon granita into glasses and serve.

 

Blessed be, y'all!

Jayelle

 

 

" Sometimes it takes balls to be a woman. " --Elizabeth Cook

 

http://crackerlilo.blogspot.com

http://www.myspace.com/greeneyedlilo

 

GO SMOKE GO!

 

 

 

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