Mango and Apricot Granita Recipe:
The mango fever is still on and is going to stay on me as long as the last mango is available for the season, but yesterday I also picked up another beautiful summer fruit the apricots. Now since granitas have been on my mind for quite some time with those sweet juicy fruits at hand, today was the day when I finally nailed it. Granitas are absolutely simple to make and they remind me of the mango and orange sorbets we used to droll over when in school, indeed it was just essence, water and sugar frozen and packed in plastic tubes but were still a treat during summers all through my school days. It’s only when I grew up and went to those fancy restaurants that I realized my childhood fancy food was a substandard fake version of the gorgeous granitas or sorbets haven’t really been able to tell them apart. I know any gourmet would kill me having said that, but that’s my inexpert palate’s decision. Anyway, here’s the simple, fast and delicious recipe to my Mango and Apricot Granitas.
For Mango Granita:
- 1 cup ripe mango pulp
- 1/4th cup castor sugar
- 1.5 cups water
- 2 tablespoon lime juice
- Some fine grated ginger, about ½ teaspoon
For Apricot Granita:
- 1 cup ripe Apricots, peel ,remove the pits and cut to small pieces
- 1/3rd cup castor sugar
- 1.25 cups water
- 1 tablespoon lime juice
A spring of mint to garnish.
- Mix all ingredients except lime juice in a sauce pan and place over heat. Continuously stir and heat till the sugar completely dissolves, then add lime juice and remove off the heat.
- Allow to cool down to room temperature, and then blend the mixture using a blender.
- Now sieve the mixture into a flat bottom dish, preferably a metal dish, though a flat bottom glass dish is also okay.
- Refrigerate in your freezer for 30 minutes to an hour, till its set, adjust time according to your freezer temperature for in a blast freezer only 15 minutes is enough.
- Once set, use a fork and scrap off and refreeze, repeat the process once more. The third time simply scrap off and scoop the flakes into a Martini glass, top up with a spring of mint and serve chilled.
The process remains almost same as above, except only:
- In step 1 do simmer cook the mixture for a little longer till the apricot pulp softens.
- And for garnish I’ve used two thin slices of the fresh apricot along with the spring of mint.
- Also, do remember there’s no ginger in apricot granita , they don’t go well together.
Dos and Don’ts:
- Do adjust sugar to match your taste and depending on how sweet are the fruits you are using.
- Do try adding a few drops of almond or mango essence for a stronger flavor.
- Don’t freeze without sieving for the fibers of the fruits would spoil all the fun of your granite.
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