Tag Archive: granita


Cheers

 © 2011 Viviane Perenyi Orangeade & Rhubarb Granita

I look forward to this new week.
Because after the last disappointing one I had, this week will be under the sign of meeting. Like minded people. And that’s a good perspective…

In the same idea of gathering, Barbara is hosting a special Hay Hay it’s Donna Day and inviting everyone to share a drink to celebrate the 10th anniversary of the Donna Hay Magazine.
I contribute to this virtual bar with an orangeade with rhubarb granita. A beverage to keep cool kids and grown ups alike…

 © 2011 Viviane Perenyi Orange & Rhubarb Granite

While most of you are getting cosy in the northern hemisphere, here, days are getting longer. Yes, summer is almost at our door step. Or at least it feels like that some days…

This post is therefore a visual ode to the beautiful season, to warmer and light-filled days, to the return of open shoes and laid-back atmosphere…

 © 2011 Viviane Perenyi Rhubarb Granita and Empty Glass

 © 2011 Viviane Perenyi Orangeade & Rhubarb Granita

Orangeade & Rhubarb Granita
(Makes about 4 cups)

6 oranges
500ml (2cups) water
50g (1/3cup) sugar

250ml (1cup) water
5 tbsp rhubarb syrup

The day before, prepare the granita. Mix in a shallow container water and rhubarb syrup and freeze overnight. Then with a fork break the flavoured ice.
Prepare the orangeade mixing the fresh orange juice, water and sugar until sugar is dissolved. You may add sugar depending on how sweet your oranges are.
Serve cold with a slice of lime, ice cubes and rhubarb granita on top.

La suite en français…

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Sinemage Gorse Flower Granita and cordial

On Friday morning I grabbed my basket, pulled on my boots and climbed to one of my favourite place to pick gorse flowers.

The weather was beautiful. It was good to breathe fresh air after many days confined at home, with fog and pouring rain outside.

The nice scent reminiscent of coconut and the cheerful colour of gorse flower are characteristic of this walk at Spring time.
I successfully filled my basket, being cautious to collect flowers with a pair of gloves to protect my hands from the countless thorns.

Sinemage Gorse Flowers Diptych



Back home, I carefully sorted flowers, then prepared a syrup to make a cordial. I then halved the quantity and made a batch of granita.

The weather forecast for the whole week-end is very optimistic and I thought a granita would be perfect.

Paprika and I enjoyed it this afternoon, on a sunny deck: A light and refreshing taste of yellow…



Sinemage Heart shape Gorse flower granita

Thank you Barbara for hosting A Taste of Yellow special heart series to raise awareness of cancer on this LiveStrong Day.



Gorse Flower Cordial and Granita (makes 600ml)
Adapted from Robin’s recipe at Eat Weeds

120g gorse flowers
600ml (21fl oz) cold water
230g (1/2lb) sugar palm
Zest 1/2 grapefruit, finely grated
Juice 1/2 grapefruit

In a saucepan, make a syrup boiling for 10 minutes water and sugar. Remove from fire, add grapefruit zest and juice and gorse flowers. Stir well and allow to cool for a couple of hours. Strain through a muslin, then transfer in a sterilized bottle. Alternatively, pour the half in a shallow container and freeze for one hour then scrap every 20-30 minutes until there is no more liquid.