Menu
Rhubarb and Strawberry Granité
Ingredients:
- 1 1/2 cup evaporated cane juice
- 2 cups of water
- 1 pound rhubarb, trimmed and cut in 1-inch pieces
- 2 cups strawberries, washed, stems removed, sliced
- 6 tablespoons fresh lemon juice
Getting it done:
- To make a simple syrup, place cane juice in a large non-reactive soup pot with 2 cups of water. Bring to a boil on high heat and stir to dissolve the cane juice. Lower heat to medium and add the rhubarb, strawberries and lemon juice.
- Cook until fruit is tender. Purée with a small immersion blender and strain through a fine mesh sieve into a non-reactive baking dish. Dispose of the pulp.
- Place the dish in the freezer. Use a fork to stir the mixture every 30 minutes. Scrape the edges and continue every 30 minutes until the mixture freezes and it has a slushy appearance. Depending on your freezer this could take 2 to 3 hours. Chill 8 martini glasses in the freezer.
To serve
- Scoop granité into chilled glasses and garnish with fresh mint and thinly sliced strawberries. Serve immediately.
Let's Connect!
Share, Like, Repeat
Epicurean Group - 111 Main Street, Suite 3, Los Altos, CA 94022 - 415.895.2800
Corporate and Campus Restaurants | Fine Arts and Distinctive Community Dining | Exceptional Catering