Rhubarb Mint Granita
Rhubarb Mint Granita
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Equipment
- 1 Blender or immersion blender
- 1 small saucepan
- 1 fine mesh sieve
- 1 shallow metal pan
Ingredients
- 1 lb rhubarb chopped
- ½ cup white granulated sugar
- 2 tablespoon lemon juice plus zest for garnish
- 2 cup water
- 1 inch knob ginger peeled
- ⅓ cup mint plus extra chopped for garnish
Instructions
- Add rhubarb, lemon juice, sugar in small saucepan and let it simmer on medium heat for 10 minutes until sugar dissolves and rhubarb is soft.
- In a blender or using an immersion blender, add the rhubarb mixture, ginger, mint leaves, and lemon juice and blend until combined.
- Pour the mixture through a fine mesh sieve using a wooden spoon to push out all the rhubarb liquid and into a shallow metal freeze proof container.
- Cover the container with the lid or plastic wrap and freeze for about 2-3 hours. Then using a fork, scrape the frozen rhubarb mixture and freeze again for another hour for the ice crystals to form.
- Scrape the granita gain until you get your desired texture. Serve in a small chilled bowl or serving glasses and top with chopped mint and lemon zest.
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Nutrition
Calories: 83kcal | Carbohydrates: 21g | Protein: 1g | Fat: 0.2g | Saturated Fat: 0.05g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.03g | Sodium: 8mg | Potassium: 237mg | Fiber: 2g | Sugar: 18g | Vitamin A: 184IU | Vitamin C: 9mg | Calcium: 74mg | Iron: 0.3mg
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