Monday, June 28, 2010
Last night's episode of True Blood had a lot going on. Bill revealed more of his past through his dreams. Franklin made Tara's "acquaintance" and then later presented Jessica with a decapitated head...in a shopping bag. Alcide made his first appearance. Lafayette got a bonus. And yet, I was still thinking about the multi-course blood dinner at Russell's mansion last week. BTW did you notice the cut crystal double old fashioned glass that Bill was drinking his blood out of this week? Fancy shmancy. I guess that's how the King of Mississippi (or more likely his opinionated gay partner, Talbot) rolls!
It was also 18 million degrees this weekend so the only thing that I could think to make in honor of the show was some blood sorbet (instead of the blood gelato from last week's ep), until I realized that you need an ice cream maker to do so. Which I don't have. Blood granita will have to do. (And by blood, I just mean red. I'm not that literal.)
All you have to do is make a simple syrup, puree some fruit, strain out the teeny tiny seeds, mix it all together, freeze, and then...voila! A cool refreshing treat, not unlike a snow cone or shave ice...but way better. Fruitier. I even think that Talbot would approve. If I served it in cut crystal bowls.
Berry Bloody Granita
1 pound fresh strawberries, hulled and cut in half
6 ounces fresh raspberries
1 cup water
1/2 cup sugar
2 tablespoons fresh lemon juice
1. Place the berries into a blender or food processor and puree until smooth. Pass the berry puree through a fine mesh strainer into a medium bowl.
2. In a small saucepan, combine the water and the sugar and cook over moderate heat, stirring, just until the sugar has dissolved. Stir in the lemon juice and let the sugar syrup cool.
3. Add the sugar syrup to the berry puree and stir to combine. Transfer the mixture to a 13 x 9 x 2-inch nonstick metal baking pan and freeze just until ice crystals begin to form around the edge of the pan, about 30 minutes. Using a fork, scrape the ice crystals into the center of the pan. Continue to freeze the granita for about 2 hours, scraping the ice crystals into the center every 30 minutes, until the granita is fluffy and icy. Transfer the strawberry granita to bowls and serve. Alternatively, cover the granita tightly with foil until ready to serve. The granita can be made up to 2 days ahead. Let it stand at room temperature for 10-15 minutes, then scrape the granita with a fork until it is fluffy to serving. Makes about 4 cups.