I plan on enjoying every last minute of what’s left of summer.
Then I remind myself.. chica you live in Texas…South Texas.
There’s not much of a fall or even winter season ‘round these parts.
So there’s plenty of time to enjoy a chilled glass of sweet granita.
I went with guayaba, but you can any fruit your heart desires.
Enjoy in small glasses with a dollop of whipped cream and a few slices of candied guayabas.
OR… enjoy with a splash of prosecco or champagne with a few of your favorite gals.
To juice fresh guayabas; dice guayabas and place in blender with ¼ cup water. Blend until smooth and strain to remove small seeds.
Make a batch of simple syrup (1 part water to 1 part sugar, heat over low flame until sugar is dissolved) and keep on –hand in fridge for even easier granita assembly. The consistency of your granita will depend on how often you scrap the liquid while in the freezer. Frequent scraping will give you a much finer grain. Scrap less for a coarser texture.
- 2 cups fresh guayaba juice
- ½ cup water
- ½ cup sugar
- 1 tbsp fresh lime juice
- ½ tsp salt
Whisk together guayaba juice, water, sugar, lime juice and salt in a medium bowl until sugar dissolves completely, about 4 minutes.
Pour guayaba juice mixture into an 8 inch (square) baking dish and place in freezer.
Freeze for 4 hours; using the tines of a fork, stir mixture every 30 minutes, scraping edges and breaking up any chunks as the mixture freezes.
Divide granita into individual serving glasses and serve.