Strawberry & Meyer Lemon Mascarpone Granita
At Acid League, we pride ourselves on our love of adventure and experimentation. We’re known to tinker with ingredients, mix flavors that “shouldn’t” be combined, and randomly happen upon creations that we later realize we can’t live without.
It's in this spirit that most of these recipes were concocted—guided by imagination over exact measurement. Our goal is to inspire home cooks to do the same, and we hope readers use these recipes as a starting point instead of a precise rulebook to be followed.
Have fun and enjoy culinarily outside the lines!
Using Meyer Lemon Honey Living Vinegar.
Does anyone else find the idea of making ice cream daunting? You first have to collect all the dairies, then measure to the right boiling temp, put it all in a big machine, and then wait overnight to enjoy?! Don’t get us wrong, we’re the first to vouch for the glory that comes from a spoonful of homemade ice cream…but sometimes you just want the satiating bite of a deliciously icy & refreshing treat right now. That’s the sentiment from which this blissful strawberry mascarpone granita was borned.
We used fresh springtime strawberries, mascarpone, and Meyer Lemon Honey Vinegar to whip up this fruity, creamy and perfectly tart granita. Top with some freshly whipped cream, and you got yourself a dreamy poolside snack or outdoor BBQ dessert. A couple variations we imagine working for this one include: 1) replacing mascarpone with coconut cream to make it vegan or 2) adding some alcoholic libations for an extra kick, if you wish!
Strawberry Mascarpone Granita
INGREDIENTS
|
1 pint |
Fresh strawberries, rinsed and halved (**if it’s not strawberry season, we recommend replacing strawberries with whatever fruit is in its peak state) |
|
1 cup |
Mascarpone (or coconut cream as vegan alternative) |
| 2-4 tbsp | Meyer Lemon Honey Living Vinegar (tartness, to taste) |
|
2-4 tbsp |
Simple syrup* |
|
1/2 cup |
Heavy whipping cream |
|
1/4 cup |
Vodka (optional) |
METHOD
- Blend strawberries, mascarpone, simple syrup and Meyer Lemon Honey Vinegar in a blender until smooth.
- Adjust simple syrup and vinegar depending upon how sweet and sour you prefer your granita.
- Pour into a shallow container and place in the freezer (more surface area = faster freeze). (We used an 8x8x2 container, and it took ~4 hours to freeze through).
- Using a fork, rake the granita and repeat until it’s entirely frozen and flaky (depending on the temperature, you may want to refreeze the shaved granita a couple hours to get the perfect texture.
- Pour into cocktail glasses, top with whipped cream, and serve with a small spoon.
*Simple Syrup
INGREDIENTS
|
1/2 cup |
Sugar |
|
1/2 cup |
Water |
METHOD
- Combine sugar and water in a small pot and bring to a rolling boil.
- Remove from heat and allow syrup to cool to room temp.
- Store the remainder in the fridge for up to 2 weeks to add to any homemade spritz or cocktail.
