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| picture by Shruti Jagdeesh and for ITP Publishing |
It's almost 2am here in Marbella and as my holiday in Spain is ending, I'm getting super emotional about leaving the familia in a few hours.. Time just passes too quickly and I can never get enough of them.. But I'm also looking forward to being back at home in Dubai, in my little kitchen, walking into Kitsch Cupcakes with the scent of freshly baked yummies in the air, working with my amazing team and last but not least chilling with my closies for a coffee at Kitsch or a comfy dinner at home.. So even though I have a heavy heart leaving Marbella, there is somewhat of a smile on my face as I'm going back home...
This is a very refreshing and simple Granita recipe featured in the June issue Harper's Bazaar Arabia.. Perfect for this hot weather ;)
Easy. Prep & Cook Time: ~3 1/2 hours (including freezing time)
Easy. Prep & Cook Time: ~3 1/2 hours (including freezing time)
Serves 4 – 6
- ½ cup of lemon juice
- 1 ½ cup of cold water
- 1 small bunch fresh mint, finely chopped
- 3-4 tablespoons honey
Mix
all the above ingredients then pour in a freezer safe dish and cover with cling
film. Place
the granita in the freezer, remove after 30 minutes then scrape and stir it
around with a fork. Return it to the freezer for another 30 minutes and repeat
the process until you have a grainy sorbet. (Total time in the freezer is about
3 hours).
Decorate
with a slice of lemon or a mint leave and serve immediately. Enjoy!
