Coconut, Lime & Mint Granita
It’s dark at 0730 am when we are about to start our day … and its gets cold and chilly at night.
Summer is slowly fading away but at least at mid day we could still feel the heat.
Where did the summer go?
It went too fast I guess… sailing in Greece, returning via Malta.
Hectic but we had fun.
I know we worked long hours, but this has been one of the best crews with whom I have worked.
No one bickered, everyone just put all their energy to make the best of our trips.
That made our days sailing and working hours more enjoyable.
I involved the boys with my provisioning, they would send me early to bed and they would clean up the galley and above it, although they were exhausted, we did have fun sailing with our boss.
So now that work is not so hectic, I have time to test new recipes.
I managed to take a long weekend off and flew to London to visit my family. My Jamie magazines were waiting as usual.
Flipping through the pages, this granita recipe caught my eye…
I love anything with coconut… after all I grew up in the tropics and our house was well still is, surrounded by coconut trees.
So as soon I got back to Spain , I made this as soon as I could do it.
The temperature that day soared to almost 30Cs again and I gave the boys this granita by tea break.
But I know it won’t be long; soon the temperature will drop.
Oh how much I wished summer will linger on while my mind drifts to our summer trip.
All the crew seems to agree… we did have a fun summer.
As for the granita?
Easy and fun to do… The coconut made it creamier than just a plain crunchy flavoured ice
Well its like having a frozen pina colada with out the pineapples and mojito sans alcohol. . Surely this will be on my wish list to do next season.
Coconut Lime, Mint Granita
200g golden castor sugar
grated zests of two limes, a juice of 4
200ml coconut milk
a bunch of mint, leaves picked
1. Put the sugar and water in a large heavy based saucepan and warm gently until the sugar has dissolved.
2. When you reached this point, add the lime zest and juice.
3. Turn off the heat and allow the liquid to cool , then carefully pour into a blender.
4. Add the coconut milk and mint leaves and blitz until smooth.
5. Pour the liquid into a chilled shallow dish a metal dish is the best if you have one. And put in on the freezer.
6. After 2 hours , remove the granita and rake through the surface of the ice with a fork, working from the outside in, until you have a tray of fluffy, ice flakes that are little paler than when frozen solid.
7. Pop the granita back in the freezer for another hour.
8. Serve the granita in shallow dishes or martini glasses garnished with small mint leaves.