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| Italiano: Granita di menta (Photo credit: Wikipedia) |
The sweet tanginess of dayap and the refreshing tones of mint are perfect complements to the creaminess of the risotto and strong flavors of fish. this can be made ahead of time - up to a week ahead and kept in the freezer. Aside from lime or dayap, you can also make this granita using calamansi or mandarin orange (dalanghita).
3 cups hot water
3/4 cup sugar
2/3 cup lime (dayap) juice
1 tablespoon finely chopped mint leaves
Here's how:
1. Place water, sugar, and dayap juice in a saucepan over low heat until sugar is dissolved. Remove from heat and set aside to cool.
2. When cool, add mint and pour into a 9-by-9-inch metal pan. Cover and freeze for 1 hour. Take the pan out of the freezer and rake the icy top with a fork to break the ice crystals. Return to the freezer.
3. Repeat the process three times or until granita achieves a snow-like consistency.
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