These are great on their own, but if you can serve them together you won't be disappointed. The flavors compliment each other very well.
Chocolate Granita
2 cups water
¼ cup cocoa powder
1 teaspoon vanilla extract
¼ cup agave nectar
½ teaspoon sea salt
1 Combine water, cocoa powder, vanilla extract, agave nectar and sea salt in a blender.
2 Pour mixture into a 13 x 9 inch baking dish. Freeze overnight.
3 Scrape the frozen mixture with a fork until all the frozen pieces are broken into small shavings.
Servings: 4
Lemon Granita
2 cups water
1 cup lemon juice (about 6 medium lemons)
½ cup agave nectar
½ teaspoon sea salt
1 Combine water, lemon juice, agave nectar and sea salt in a blender.
2 Pour mixture into a 13 x 9 inch baking dish. Freeze overnight.
3 Scrape the frozen mixture with a fork until all the frozen pieces are broken into small shavings.
2 cups water
¼ cup cocoa powder
1 teaspoon vanilla extract
¼ cup agave nectar
½ teaspoon sea salt
1 Combine water, cocoa powder, vanilla extract, agave nectar and sea salt in a blender.
2 Pour mixture into a 13 x 9 inch baking dish. Freeze overnight.
3 Scrape the frozen mixture with a fork until all the frozen pieces are broken into small shavings.
Servings: 4
Lemon Granita
2 cups water
1 cup lemon juice (about 6 medium lemons)
½ cup agave nectar
½ teaspoon sea salt
1 Combine water, lemon juice, agave nectar and sea salt in a blender.
2 Pour mixture into a 13 x 9 inch baking dish. Freeze overnight.
3 Scrape the frozen mixture with a fork until all the frozen pieces are broken into small shavings.
Servings: 4
Mint Granita
2 cups coconut water (approximately 2 coconuts)
1 cup (lightly packed) fresh mint leaves
¼ cup agave nectar
½ teaspoon sea salt
1 Place mint leaves on Teflex sheet and dehydrate at 100 degrees for an hour.
2 Combine coconut water, dehydrated mint leaves, agave nectar and sea salt in a blender.
3 Pour mixture into a 13 x 9 inch baking dish. Freeze overnight.
4 Scrape the frozen mixture with a fork until all the frozen pieces are broken into small shavings.
Servings: 4
Mint Granita
2 cups coconut water (approximately 2 coconuts)
1 cup (lightly packed) fresh mint leaves
¼ cup agave nectar
½ teaspoon sea salt
1 Place mint leaves on Teflex sheet and dehydrate at 100 degrees for an hour.
2 Combine coconut water, dehydrated mint leaves, agave nectar and sea salt in a blender.
3 Pour mixture into a 13 x 9 inch baking dish. Freeze overnight.
4 Scrape the frozen mixture with a fork until all the frozen pieces are broken into small shavings.
Servings: 4
1 comments:
Simple is right! I never would have thought of doing this in a baking dish... I would have thought you'd need a special machine. I'll have to try this next summer when I'm craving something sweet and cooling!
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