Plum granita


The plum granita is a real revelation, both in color and taste. With the great heat, there are days when cold showers and very fresh dishes are essential. One of these is the plum granita, with its plum color so intense and bright that it almost becomes purple, the flavor so recognizable and the fresh and thirst-quenching taste, which make it perfect to serve as a snack or as a dessert. A simple recipe from the Sicilian tradition, although less well-known, but as good as lemon granita or watermelon granita, to which you can add aromatic wine such as moscato or prosecco if you like. The plum granita is very easy to prepare at home even without an ice cream maker: just pour the fruit and sugar syrup mixture into a container and place it in the freezer, and then mix it from time to time.
Some call it sorbet, but don't be fooled. The difference between a sorbet and a Sicilian granita is the consistency. Sorbet is smoother and contains egg white, while granita has a rougher and crystalline consistency, and must be prepared with only three basic ingredients: water, fruit and sugar.
You must not miss the opportunity to try it and, if you really like it in particular, serve it with whipped cream and the typical Sicilian brioche with tuppo.

RECIPE

Scope Breakfast, Desserts
  • 750 g firm, ripe plums round and juicy quality
  • 200 g sugar
  • 200 ml water
  • lemon juice to taste optional
  • Prepare the syrup by dissolving the sugar in a saucepan with the water and stir until it is completely dissolved. Let it simmer over low heat for a couple of minutes.

  • Turn off the heat and let it cool.

  • Meanwhile, rinse the plums, clean them of any imperfections and peel them roughly.

  • Cut them into pieces and, with the help of an immersion blender, extract the juice.

  • Pour the juice into the cold sugar syrup with a few drops of lemon. Mix and amalgamate everything.

  • Pour the mixture into a suitable container and place it in the freezer for a few hours. Remember to mix frequently, about every 40 minutes with the help of a fork or better yet with an immersion blender. This way you will obtain a creamy mixture and avoid the formation of a single frozen block. After a few hours, the mixture should be partially frozen, at least the edges.

  • Repeat the procedure and place back in the freezer until the granita is frozen and soft. Once finished, serve your sorbet in glass cups and decorate with a few mint leaves. If it becomes too compact, leave it at room temperature for 10 minutes before serving.

The quantities of sugar can be reduced according to the sweetness of the plums or according to your tastes. If the plums are very sweet, for example, you can reduce the amount of sugar to 30 g.
If, however, you want to tone down the excessively sweet flavor of the plums, you can add the juice of half a lemon.

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