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home > recipes > dessert > green tea and shiso granita with fresh cherries
from US 2 tablespoons Japanese green tea 6 green shiso (perilla) leaves (see Note) 3/4 cup sugar 3 cups boiling water 1 pound fresh cherries, rinsed Place the tea, shiso leaves, and sugar in a medium bowl. Add the water, stir to dissolve the sugar, and set aside to steep for 5 minutes. Strain into a clean bowl and set aside to cool to room temperature. Stir again and place the bowl in the freezer until the mixture begins to chill around the edges and across the top, about 1 hour. Whisk to break up and mix in the ice crystals. Return the bowl to the freezer and chill for 2 hours more. Whisk again, breaking up the crystals and stirring to make an evenly granulated mixture. Return to the freezer until frozen again, but not hard as a rock. Use right away or cover and keep in the freezer. (The granita may be frozen for up to several days.) When ready to serve, remove the bowl from the freezer and set aside at room temperature until the granita softens enough to spoon out, about 45 minutes Place 3 scoops of the granita in individual serving bowls. Divide the cherries among the bowls. NOTE: To maintain the fresh herb flavor and aroma of the granita if you don't have shiso, you can substitute 6 large mint leaves.

Green Tea and Shiso Granita with Fresh Cherries


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keyword: green
keyword: shiso
keyword: granita
keyword: fresh
keyword: cherries
ethnicity: japanese
recipes for dessert
recipes by Heimdall-usenet
Email Address:
(posted August 24, 2000)

from US

2 tablespoons Japanese
green tea
6
green shiso (perilla) leaves (see Note)
3/4 cup
sugar
3 cups boiling water
1 pound fresh cherries, rinsed

Place the
tea, shiso leaves, and sugar in a medium bowl. Add the water, stir to dissolve the sugar, and set aside to steep for 5 minutes. Strain into a clean bowl and set aside to cool to room
temperature. Stir again and place the bowl in the freezer until the mixture begins to chill around the edges and across the top, about 1 hour. Whisk to break up and mix in the ice crystals. Return the bowl to the freezer and chill for 2 hours more. Whisk again, breaking up the crystals and stirring to make an evenly granulated mixture. Return to the freezer until frozen again, but not hard as a rock. Use right away or cover and keep in the freezer. (The granita may be frozen for up to several days.)

When ready to serve, remove the bowl from the freezer and set aside at
room
temperature until the granita softens enough to spoon out, about 45 minutes

Place 3 scoops of the granita in individual serving bowls. Divide the cherries among the bowls.

NOTE: To maintain the fresh herb flavor and
aroma of the granita if you don't have shiso, you can substitute 6 large mint leaves.



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