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Sunday, April 10, 2011

Fresh Citrus Granita with Yogurt

Is your weather warming up yet? We have had a few warm days, and while I dread the looming misery that is summer in Virginia, I am thoroughly enjoying the perfection of spring. Warm enough to play outside, no bugs yet, you can go for a walk without steaming in your own clothes.

The other night we ate dinner al fresco, with this sweet, light treat for dessert. It came from Jamie's 30-Minute Meals, which, as you know, I got in the Best Package Ever. I wasn't sure if the girls would go for it - it's not pudding, not ice cream, not popsicles. Kinda rustic-sophisticated. But they really loved it and, if I remember right, licked their bowls clean.

I thought about saving this for summer, but why hold back? If we're having it, you should have it, too. Though it will be great to whip up on July nights when I just can't bear to turn on the oven.

Fresh Citrus Granita with Yogurt (print recipe)
1 bag or tray of ice cubes
3 or 4 sprigs of fresh mint
1 lemon
1 lime
1 tsp vanilla extract
1/4 to 1/2 cup sugar, to taste
1 pink grapefruit
2 to 3 cups plain, vanilla or lemon yogurt
Raspberries and/or extra mint sprigs, to garnish

1. Half-fill the food processor with ice cubes. Add the leaves from 3 or 4 mint sprigs. Finely grate in the zest of the lemon and the lime and add a teaspoon of vanilla extract, then leave to blitz to a sort of snow. While processing, add 1/4 to 1/2 cup granulated or caster sugar and squeeze in the juice of the lemon and lime. Once the mixture is like snow, spread it over a serving platter or 8x8 pan and put it in the freezer for 20 minutes to an hour.

2. Take the platter or pan out of the freezer. Use a fork to fluff up the ice and squeeze over the juice of the pink grapefruit. Serve with yogurt and raspberries. Delicious!Recipe from Jamie's 30-Minute Meals by Jamie Oliver

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