Rhubarb & Rosewater Granita
Prep time
Cook time
Total time
Refreshing, light and fun Rhubarb dessert from Sicily with a kiss of rose water.
Author: Lail Hossain
Recipe type: Dessert
Cuisine: Italian
Serves: 6
Ingredients
- 1 pound rhubarb stalks, chopped
- 1 cups sugar
- 2½ cups water
- 2 tablespoons freshly squeezed lime juice
- 4 teaspoons rosewater
Instructions
- Roughly chop rhubarb stalks.
- Over high-medium heat bring the chopped rhubarb, sugar and water to a boil, stirring occasionally.
- Once boiled, lower heat to medium, cover and let simmer for about 10-12 minutes or until the rhubarbs pieces are softened.
- Cool, strain through a sieve and discard any skin that is left.
- Stir in rosewater and lemon juice and set it to chill in the freezer.
- After chilling for about 1 hour, remove from freezer and scrape with a fork from the sides. Return to the freezer.
- Repeat the process every 45 minutes to an hour until you get the entire mixture scraped and resembling like shaved ice. This can take up to 4 hours or more.
Notes
Adjust sugar, lemon juice and rose water according to taste.
You may substitute honey for sugar.
Chill the serving glasses in the fridge for 15-20 minutes before serving.
You may substitute honey for sugar.
Chill the serving glasses in the fridge for 15-20 minutes before serving.
Recipe by WithASpin at https://withaspin.com/2013/05/10/rhubarb-rosewater-granita/