• Gabriel Concordia

Strawberry and Rose Granita with Elderflower Cream

It’s hot. Extremely hot. A refreshing salad only does so much. Instead, here is a refreshing dessert using the ingredients in our bags to help cool you down as we enter the summer!

Granita

Ingredients

  • ¾ cup hot water

  • ¾ cup sugar

  • ¾ cup ice

  • 2-3 Tbsp of lemon juice

  • 2 cups of hulled and sliced strawberries

  • 1 ½ cup of rose petals


Method

  1. Combine the hot water, sugar, and lemon juice until the sugar is dissolved. Once dissolved, add the ice to instantly cool down the syrup.

  2. Pour the syrup over the strawberries and rose petals and blend until smooth. Make sure to keep the mixture cold, add more ice if needed.

  3. Strain into a container and place in the freezer. Every hour, take a fork and scrape the ice that accumulates on the side into small crystals. Within several hours you’ll have a nice crumbly granita.


Cream

Ingredients

  • 1 cup of elderflowers (flowers only)

  • 1 pint of heavy cream

  • 1 Tbsp of powdered sugar


Method

  1. Take elderflowers and steep in cream overnight.

  2. The next day, combine the powdered sugar with infused cream. Whisk until soft peaks.

  3. Layer the cream and granita in a glass. Finish with a drizzle of fruit tree honey.

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