Granita Goo
Since I wanted to use up some of my naked lemons from making the lemon-blackpepper-cornmeal cookies last weekend, I decided to make lemon granita from the same Luscious Lemon Desserts cookbook. At a high level, it's pretty easy until you realize that you need to put a 9"x13" pan full of sticky liquid onto a shelf in the freezer. I had realized that enough to clear out a space, but not to realize how difficult it is to keep such a pan....level. The one I'm using is made of pyrex glass so it's on the heavy and unwieldy side. I'm imagining that some sort of container with a plastic or rubber tight-fitting lid would be so much nicer than just covering it with tinfoil.
You also need to stir the frozen stuff every half hour for a few hours, which means precariously taking it out of the freezer again. I think my kitchen is going to be sticky for a while, no matter how much I scrub.
Stay tuned and find out whether the taste of the granita will make it all worthwhile. I have a feeling that I'm going to want the ice cream/sorbet maker attachment
Does the paddle on that do something to save itself if you forget about it and leave it too long? The cuisinart standalone ice cream maker has the property that it can pop its top off to avoid shredding anything.
ReplyDeleteYou may also want to consider whether another choice has a bowl that's less awkward to store in the freezer.
Thanks, Camilla! I like the looks of the Cuisinart much better. My freezer is always packed, so a small bowl is extremely important, too.
ReplyDelete