Pear and Vanilla Vodka Granita with Sweetend Lemon Scented Cream

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A while ago on the Sundays with Joy facebook group they made espresso granita with sweet lemon cream. Anyone who knows me knows I don’t like coffee, so I really didn’t want to make it as well its coffee flavoured. However I did play around and make granita based on a cocktail I had recently had. At the time I didn’t blog about it as it was the middle of winter and I had a couple of other posts on the go.

Well Summer’s got off to an early start here, cue ridiculous heat and some humidity. So I thought it might be time to revisit it. Its prefect for summer as its cold, icy and refreshing. It’s also really really really easy to make. You are pretty much mixing a few liquid ingredients, freezing then topping with some whipped cream sweetened with lemon infused sugar.

It’d be a delightful dinner party desert and its easy put sounds really fancy.

I’m giving you a recipe but I suggested tasting it and adding more of less of the ingredients to taste

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2 types of vodka (winner) plus the always fancy sounding elderflower cordial are amongst the ingredients

Pear and Vanilla Vodka Granita with sweetened lemon scented cream recipe adapted from Joy The Baker Cook Book

2 cups warm water

70ml of pear vodka

30ml of vanilla vodka

50 ml elderflower cordial

30ml lemon juice

1/2 tsp sugar

1 1/2 cups cream

3 tbls sugar

1 tsp lemon zest

In a glass bowl dissolve sugar in water, leave to cool for a bit

Add vodkas, elderflower cordial and lemon juice, mix taste and adjust if required.

Put in freezer, after 1 hour take out and scrape and break up with a fork (what you don’t want to happen is for it to freeze into a solid mass, which is probably unlikely with all the vodka), put back in freezer. After 30 mins take out and scrap with fork again. Leave 3-4 hours until frozen into flaky crystals.

Once it’s all frozen  and flaky, it can stay like this for a few day.

When ready to serve, put sugar into mortar and pestle with lemon zest, lightly pound together to release oils form lemon.

Whipped cream for 1 min, then add sugar, keep whipping until peaks form.

fill glasses with granita, and top with dollop of lemon scented cream.

Enjoy on a hot night.

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Strawberry and Lemon Lime Melting Moments

Spring is here!

Ok one might say sprint started just under a month ago at the beginning of September, but now, just in the last couple of weeks or so it really feel like the season has changed. The days are getting longer and there is real warmth in the suns rays.

There’s oh so many flowers around. Just in my small front yard alone there is a delightful combination of wisteria, jasmine, daisies, roses, lavender, geraniums all blissfully flowering.

It’s probably because of all the flowers and lovely green shoots that I think spring is pretty and feminine. Much like these melting moments. They are all pretty with the different colours and say eat me outside in the sun with a cup of tea. Of course most importantly they are delicious.

Strawberry and Lemon Lime Melting Moments – recipe adapted from Super Food Ideas August 2012

Biscuit

250g butter softened

1/2 cup icing sugar (I used icing mixture because that’s all I had it worked out fine)

1 tsp vanilla essence

1 1/2 cups plain flour

2/3 cup cornflour

Preheat you oven to 180 degrees, line a couple of baking trays with baking paper

Sift icing sugar into to butter and add vanilla beat until light and fluffy

Sift in flour and corn flour, mix to form soft dough

Roll a tablespoon of the dough until a ball, place on baking tray, repeat until mixture is used up making sure you leave space between each ball. What you want to is make sure the balls are all about the same size, as this will give you biscuits of the same size which is easier for sandwiching together with filling. Once you’ve done that, press down lightly on each ball with a fork to flatten it. Bake in oven swapping trays around 1/2 way through cooking until lightly golden, about 15 mins.

Filling

60g softened butter

1 cup icing sugar/icing mixture

1 tsp strawberry essence

pink food colouring

1tsp finely grated lemon rind

1/2 tps finely grated lime rind

Beat butter until light and fluffy. Sift icing sugar in, beat until combined. Put 1/2 mixture into another bow. Add strawberry essence and pink food colouring and mix well. Add lemon and lime rind to remaining icing mixture.

Spread the icing mixture over the flat side of 1/2 biscuits (probably don’t put the strawberry icing on the same biscuits as the lemon lime icing because I’m thinking it might not taste so good). Sandwich the remaining biscuits flat side down on top of iced biscuits.

Eat outside in the sun with a cup of tea