Wednesday, 4 May 2011

Violet and lime granita

This dessert is simple, refreshing and quick to make. Sharpness of lime adds spirit and a gentle, almost melancholy violet hue cools the scorched reds of a hot summer’s day. Perfect for an alfresco supper at dusk, or spooned into paper cups for the younglings.

2 Cups of Water

1 Cup of Violet sugar

Zest and juice of 4 Limes

Heat the water in a pan, add the sugar and stir to dissolve. Squeeze in the lime juice, then allow to cool. Strain, pour into a container and freeze overnight. To serve, scratch at the frozen surface with a fork and scoop into chilled glasses.

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