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Monday, June 20, 2011

Plum - Ginger Granita ~

It was my turn to choose for Martha Mondays I chose granitas, this was something I have always wanted to try, and Martha has many to choose from. The one I decided to make was calling my name right from the start.... Plum Ginger Granita ...we loved it, but now there are many more I would like to try...like the espresso one or some that had the prosecco in it, you can make adult version or kid friendly. My daughter wanted me to make her some ginger lemonade again, and I thought hey I'll make it into a granita!! :D I did cut the recipe in half due to the fact I don't have a glass 9x13 pan so I used a 9x9 glass baker that actually fit in my freezer better. I didn't find it hard to stir the granita every so often, a lot easier than I thought...I don't think I stuck to a tight schedule though.







I didn't have 2 pounds of plums either....I will show you her recipe then let you know what I did a little different...






Here is Martha's recipe...

Ingredients
2 inches peeled fresh ginger
2 pounds ripe red plums, halved, pitted, and coarsely chopped, plus thin wedges for garnish (about 9 plums total)
1 1/2 cups sugar
1/4 teaspoon coarse salt
1 teaspoon pure vanilla extract
Directions
1.Pulse ginger in a food processor until finely chopped. Transfer ginger to a large saucepan. Add plums, sugar, salt, and 5 cups water. Bring to a boil over medium-high heat. Reduce heat to medium. Simmer, stirring occasionally, until sugar has dissolved and plums have broken down, about 15 minutes.

2.Pour plum mixture through a fine sieve into a 9-by-13-inch shallow nonreactive dish; discard solids. Stir in vanilla. Chill in freezer until edges are frozen, about 1 1/2 hours. Remove from freezer; scrape with fork tines, pulling from edges into center. Return to freezer. Repeat process every 30 minutes until mixture is the texture of shaved ice, about 4 1/2hours. Spoon into serving bowls, and garnish with plums






What I did is a rough chop on the plums and put them in a sauce pan then grated the ginger right into it (I really didn't see the need to use a food processor just to chop the ginger) I used less sugar and added a little pomegranate molasses, mmmm... I wanted to make sure it didn't taste like frozen juice, so this had plenty of flavor a good plum with a nice ginger bite. I think granitas are so versatile and a nice refreshing dessert, really good for me because I don't like things too sweet...a perfect summer treat...a lot easier than popsicles (especially since I don't have the molds).








Please be sure to check out the other Martha Monday participants. I will link them when they come available!


Okay so far here is:



I had planned on making it yesterday, but for Father's Day Wade wanted to go to a Tampa Bay Ray's game! So that's what we did and it was an exciting game against the Florida Marlins....









I am so thankful it is in a domed stadium, because it was plenty hot outside and very comfortable inside!






Johnny Damon has joined an elite group of athletes that has over 500 doubles, 2500 career hits, 100 triples, and 200 home runs. He is one of 11 and the other 10 are in the hall of fame and no longer playing. Wade is into all the stats like that. I had to ask him again, then just write it down and I still hope I got it right. :D





They won and our left fielder Sam Fuld made 2 fantastic diving catches to stop any runs scoring in one inning. I didn't catch a photo of that. I need my new camera with a long zoom! :D






Ooo...maybe I'll make a granita using rose water...so many choices....you should try making one!