I browse on google how to do granita. Decided to tryout; adding it to my last packet of raspberry flavoured oat and using the dehydrated lemon and lemon peel slices for granita and garnish with raspberries and chocolate sprinkles.
Google: “Oats are a whole grain food, known scientifically as Avena sativa. The most intact and whole form of oats are oat groats, which take a long time to cook. For this reason, many people prefer rolled, crushed, or steel-cut oats. Instant (quick) oats are the most highly processed variety. While they take the shortest time to cook, the texture may be mushy. Oats are commonly eaten for breakfast as oatmeal, which is made by boiling oats in water or milk. Oatmeal is often referred to as porridge. They’re also often included in muffins, granola bars, cookies, and other baked goods.”
Google: “Lemon granite, also known as lemon granita or granita al limone, is a semi-frozen dessert originating from Sicily, Italy. It is made from water, sugar, and lemon juice, and has a unique, coarse, and crystalline texture, achieved by periodically scraping the mixture as it freezes. It’s a popular summer treat, often enjoyed for breakfast with a brioche in Sicily. Lemon granita doesn’t contain dairy, so its lifespan in the freezer can be fairly lengthy. When covered tightly in an airtight, freezer-safe container, Lemon Granita will keep in the freezer for up to two months. Citrus fruits like lemons contain vitamin C, which is an antioxidant. This help protect your cells from free radicals, which are molecules that in your body and may lead to a number of diseases. “
Glad it turned out good. My creation is beautiful, colourful, and delicious. Let’s cook!!!
Ingredients
Lemon granita
5 lemons, juiced
5 lemon peel strips
2-3 peel strips, sliced thinly
1/2 c castor sugar
2 Tbs honey
1 c lemon juice, freshly squeezed 5 lemons
1 c water
a few drops of lemon extract
dehydrated lemon, sliced thinly
Raspberry flavoured Oat
1 packet Uncle Toby’s raspberry oat, (instant)
1/2 c milk
raspberries
chocolate sprinkles
Method
Lemon granita
Combine lemon juice, lemon peel strips, sugar and honey in a small saucepan over medium heat. Stirring occasionally, until sugar is dissolved and syrup starts to simmer, about 5 minutes. Add water, 2 drops of lemon extract and stir. Remove from heat, pour through a fine mesh strainer into a large bowl, keep 2-3 peel strips and sliced thinly, and 2-3 dehydrated lemon, sliced thinly. Discard the rest of the peel strips.
Add the both the thinly sliced lemons to the syrup and whisk to mix well. Let syrup cool to room temperature, about 15 minutes. Pour into a shallow baking dish and freeze until firm about 1 hour. Make sure the mixture is spread evenly in the dish for consistent freezing. Remove from freezer. Using a fork, scrape up and stir frozen parts, breaking up large ice crystals that form around the edges and stir the mixture.
Return mixture to freezer, and repeat scraping and stirring process every 20-30 minutes, until granita reaches the desired fluffy and slushy texture, about 4-6 hours. You are looking for a slushy consistency.
Raspberry flavoured Oat
Bring out granita and let sit at room temperature for 15-18 minutes in order to soften before scraping it with a fork.
Meantime, open and empty the oat packet into the bowl. Pour 1/2 c milk in. Microwave for 30 seconds, give a stir, then microwave again further 30 seconds. Give a couple of stirs. Place back into microwave for further 30 seconds. Bring out carefully as it’s hot.
Assemble the glasses
Spoon one spoon of oat into the glass, followed by lemon granita. Then put some raspberries. Repeat the layering: oat, lemon granita, and raspberries. Do fill to the top of glass as the granita will melt a bit due to hot oat. Scatter chocolate sprinkles on top. Enjoy!!!
Note: Depending on the size of lemons purchased. I used 5 large lemons as some lemon not much juice. You can omit the dehydrated lemon just use fresh lemon peel strips. You can omit honey and increased sugar to maybe 3/4 c or 1 c depending on your taste. Use only freshly squeezed lemon juice for this recipe. Avoid the convenience of bottled lemon juice!!!
Freezing time may depend on what type of container you use. Google: “Use a shallow baking dish to promote faster freezing.” You don’t have to put the lemon peel strips that is sliced thinly. This is crucial for developing the proper granita texture.”
From another recipe that I browse said: “Be patient and continue breaking up the ice crystals every hour or so until you have the desired consistency. Granita keeps well in your freezer for a week or two, however it will turn into a solid block.”
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