Icy Treats - Peach and Rosewater Granitas
Curtis Stone was on the Today show where he shared a fantastic Italian recipe for a cool summer treat - ice bowls. Often known as “granitas,” he made peach and rosewater flavored goodies. It actually looks really yummy and very beautiful. I have to say that host Kathie Lee Gifford was slightly obnoxious but you can ignore her if you want to. Here’s the video:
If you loved how it looked, make sure you try these great recipes!
Ice Bowls
Directions
- 4 pints water
- 4 roses (petals)
- 1 bunch mint leaves
- 1/2 cup mixed salad leaves
Peach and Rosewater recipe after the jump!
Directions
Place a little water and rose petals and mint leaves in a large, 12-inch diameter bowl (you can use salad leaves for something different).
Place a second bowl, 8 inches in diameter, over the first bowl; place some tape over the second bowl to ensure that the tops of the two bowls are aligned.
Top up the bowl with remaining water until the space between the two bowls is almost filled with water.
Carefully transfer the bowl to the freezer and allow it to freeze overnight.
Remove bowl from the freezer and remove tape from the bowls; allow to sit for 3-4 minutes and remove bowls from the ice.
Keep ice bowl in the freezer until you are ready to serve your dessert.
Peach and Rosewater Granita
Serves 4 to 6
Ingredients
- 1 pound (450 grams) ripe peaches, pitted, coarsely chopped
- 1/4 cup (55 grams) sugar
- 1/4 cup (55 ml) water
- 2 tablespoons rosewater
- 1 pint strawberries
- 1/2 cup blueberries
- 1/2 cup raspberries
- 1/2 cup blackberries
Directions
Place the peaches, sugar and water in a food processor and puree until smooth. Press the puree through a fine-meshed strainer and into a 13 x 9-inch baking dish. Stir the rosewater into the peach puree. Freeze until the puree is icy around the edges, about 1 hour. Using a large fork, stir the icy parts of the puree into the middle of the dish. Continue to freeze for about 2 1/2 hours or until the mixture is frozen, stirring the edges into the center every 30 minutes. Using a large fork, scrape the granita into flaky crystals. Cover and keep frozen. Spoon the granita into ice bowls over fresh berries and serve immediately.
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POSTED IN: Daytime Talk Shows, Featured Recipes, The Today Show, Videos
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