So after the Sorbet Soiree I tried a few different combinations. Here's one that turned out tasty.
3 cups 100% cranberry juice
1 cup Splenda
1 large handful Lemon Thyme, washed, patted dry, reserve a few leaves for garnish
1 large handful Lime Mint (peppermint would be a good alternative), washed, patted dry, reserve a few leaves for garnish
1/2 inch ginger, cubed (fresh or frozen)
1 TBS lime zest
1 bag frozen raspberries, reserve a few nice ones for garnish
Combine ginger and cranberry juice in a pot and heat until boiling. Add lemon thyme and lime mint. Remove from heat and steep 10 minutes. Remove herbs and ginger. Set aside to cool. Add lime zest and raspberries.
Pour into a metal 11X13 cake pan. Place in freezer. Freeze until firm.
To serve, remove from freezer about 20 minutes before serving. Scrape frozen granita with a fork and pile in martini or wide mouthed glass. Garnish with fresh thyme and mint leaves and a few red raspberries.
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