Yield: 1 servings
|1 pounds||Red or purple plums; pitted, chopped|
|1 tablespoon||Fresh lemon juice; or to taste|
In a saucepan combine the plums, the sugar, and 2½ cups water and bring the mixture to a boil, stirring until the sugar is dissolved. Simmer the mixture, covered, for 5 minutes and let it cool for 5 minutes. In a blender or food processor puree the mixture, strain the puree through a fine sieve into a bowl, pressing hard on the solids, and let it cool. Stir in the lemon juice and the vanilla and chill the mixture, covered, for 1 to 2 hours, or until it is cold. The mixture may be made up to this point 1 day in advance and kept covered and chilled. Stir the mixture, transfer it to 2 metal ice cube trays without the dividers or a shallow metal bowl, and freeze it, stirring it with a fork every 20 to 30 minutes depending on the temperature of the freezer and crushing the large frozen clumps, for 2 to 3 hours, or until it is firm but not frozen hard. Scrape the granita with a fork to lighten the texture and serve it in chilled bowls. This recipe yields approximately 1 quart.
Recipe Source: COOKING LIVE with Sara Moulton From the TV FOOD NETWORK - (Show # CL-8704)
Formatted for MasterCook by Joe Comiskey, aka MR MAD - joecomiskey@...
Per serving: 526 Calories (kcal); 0g Total Fat; (0% calories from fat); trace Protein; 135g Carbohydrate; 0mg Cholesterol; 1mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 9 Other Carbohydrates
Recipe by: Sara Moulton
Converted by MM_Buster v2.0n.