This is the part of our 2024 project: The Alphabet Challenge. Hosted by Wendy of A Day in the Life on the Farm, I thought this would be a fun culinary adventure. We will be posting every two weeks. I hope you follow along...or join in as you can. This should be fun.
R is for...
Cheeseburger Broccoli Rice Soup Casserole by Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
Leek and Lobster Mushroom Risotto by Food Lust People Love
Pan-Seared Scallops with Black Beans and Red Pepper Sauce by Karen’s Kitchen Stories
Pineapple Fried Rice by A Day in the Life on the Farm
Pressure Cooker Rice Kheer With Homemade Masala Milk Powder by Sneha’s Recipe
Rabrabrakake: Norwegian Rhubarb Cake by A Messy Kitchen
Ragi Shavige Uppitu by Mayuri’s Jikoni
Raspberry Ricotta Pancakes by Jolene’s Recipe Journal
Red lentil Paratha by Magical Ingredients
Ring Noodle Tuna Salad (Minnesota Style) by Palatable Pastime
Roasted Rosemary Potato Peelings by Blogghetti
Rose Petal-Strawberry Granita by Culinary Cam (you're here)
Rose Petal-Strawberry Granita
I asked one of my friends with a great garden if she could spare some organic roses for me. And I made a rose petal syrup for a strawberry granita.
Granita is a frozen dessert that I remember mostly from Sicily. It may have been available throughout Italy, but I remember sitting in piazze all over Palermo, eating granita, and talking about our next day's adventure. I don't remember that gloriously cool rush of icy sugar from when I lived in Rome. My favorite part: It's amazingly simple and flexible.
Granitas are great because they have so few ingredients and even fewer rules! Use any watery fruit. Use any citrus.
Ingredients
1 cup water
1 cup organic granulated sugar
handful of organic rose petals + a few whole petals for garnish
zest of one lime
1-1/2 pounds strawberries, approximately 2 pints
Procedure
Place rose petals in a sterile jar. Bring water and sugar to a boil in a small saucepan over high heat. Cook until sugar is dissolved, approximately 2 to 3 minutes. Pour the syrup into the jar with the rose petals. Let cool completely.
Heat grill or grill pan on the stove; I opted for the latter as our grill is packed and ready for our move. Thread strawberries onto a skewer. Grill strawberries until softened and juices are bubbling, approximately 15 minutes. Set aside to cool.
Once cooled puree grilled strawberries with 1/2 cup rose petal syrup. Reserve the rest for some rose petal lemonade! Pour mixture into a rimmed pan . Cover with plastic wrap and place in the freezer.
Using the tines of a fork, stir the mixture every 30 minutes, scraping edges and breaking up any ice chunks as the mixture freezes, until granita is slushy and frozen, approximately 3 hours.
Scoop into chilled serving glasses.
The Alphabet Challenge So Far...
My posts are below with links to everyone else's recipes. I skipped letter 'F' apparently. Enjoy!
Strawberry and rose are a great flavor combo! Love this great idea of a granita with them.
What a lovely flavor combination! I really must try grilling strawberries, it sounds amazing.
I love that you used both rose petals and strawberries in this granita recipe! It sounds like a winning combination!!!
Camilla, strawberry and rose is a wonderful, floral, flavour. I've used it for a barfi or fudge recipe. I'll be trying out this rose strawberry granita soon.
What a deliciously fun recipe. Thanks Cam.