Happy Hour Tuesday!
After surviving the end of the world,, wrapping an uncountable amount of gifts, and packing for a Christmas holiday break, Rometti is finally back! The decorations are gone and our house looks a little empty without the Christmas tree, but we are ready to start this year in a fresh and bubbly way!
As soon as Christmas is over, it almost seems so natural to start looking forward to the Spring and Summer months. It might still be cold outside but if we close our eyes we can surely imagine the sunshine and those bright, playful colors that the snow has been covering up with its white mantel. If like us you want to anticipate the warmth of the Summer months then it’s time to start making some Limoncello Granita with Fresh Raspberry Sauce!
For this of you who are not so familiar with granita, it is a water and sugar semi-frozen dessert typical of Sicily, Italy. There are different consistency of granita throughout Italy, but the most common one has a tiny, little, crystalline ice texture. Granita can be served by itself or mixed with other ingredients, like coffee or almonds. So why not mix it with Rometti Limoncello and turn it into a delicious drink!, just ilke Jennifer from Spoon With Me suggests.
To make Limoncello Granita you just need to make a sugar and water syrup, to which we’ll add long strips of lemon zest, lemon juice and Rometti Limoncello. A puree of raspberries will increase the consistency and give it an inviting, fun color.
Ingredients for the Granita:
2/3 Cup sugar
5 Tbsp Rometti Limoncello
2 Cups water
Peel the lemons to make long, thin strips. Use the same lemons to make 1 cup of fresh, lemon juice.
Heat 2 cups of water with the 2/3 cup sugar over a medium-high heat. Stir until dissolved. Add lemon zest, and simmer for 30 additional seconds. Stir in Rometti Limoncello and the lemon juice. Let it cool at room temperature for 30 minutes.
Discard the zest and strain the mixture into a baking pan to place into the freezer. After 45 minutes scrape the first ice crystals with a fork. Put it back into the freezer and repeat scraping every 20-30 minutes until the liquid is all granular.
When it is time to serve, in each glass place some raspberries and cover them with the granita. On top add some rasperry sauce and decorate with fresh raspberries and lemon zest.
Recipe and image from http://sponwithme.com