1 large bunch of rhubarb
zest and juice of 1/2 lemon
several petals of hibiscus
birch sugar to taste
2 cups water
When I was spending vacation time in Sicily I loved to refresh myself with the very characteristic for Sicily frozen fruit juice – granita. It is a perfect refreshment for hot summer days. It sure is very popular dessert there. You can come by the granita parlor on almost every corner of every town or village. Everyday we took a bus to Siracuse where we went to a granita bar and then we used to sit on the steps of Santa Lucia Church or Duomo and eat our wonderful black mulberry granita. I would sit there and remember the scenes from one of my favorite movies – Malena, with Monica Belucci walking along the piazza del Duomo. What I love is the lemon granita, pistachio and mulberry. Luckily enough we can make it ourselves. Already I showed you how to make thyme tisane granita and blood orange granita. For hot, spring days a rhubarb granita work the trick. Made with tart rhubarb, everybody seems to like, it is a perfect refreshment when the weather turns from warm to hot.
Boil water in a pot, add the rhubarb peeled and cut into pieces. Add the zest and lemon juice and a few petals of hibiscus. Sweeten with birch sugar to taste. Take the compote from the heat and put aside to cool down. Strain the syrup through a fine mesh sieve, squeeze the juice and discard the pulp. Pour the rhubarb syrup into the zip-lock bag and freeze laying flat. Brake the frozen juice into pieces and put it into a blender. With the knives for the ice chop the frozen syrup until you get the consistency of the slushed snow. Put back into the container. Store in the freezer.
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