By the way, I love to serve this in tall champagne or long-stemmed wine glasses with a small fresh sprig of basil tucked in the top or you can take a thin half slice of lime and slip it over the rim of the glass. Oh, and be sure to put your glasses in the freezer for a little while before filling so you get that frosty look on them. You can also dampen your glasses and dip the rims in sugar before putting them in the freezer. No matter how you decide to present your granita it's all so elegant!!! Yes, you can always throw a couple scoops in a dixie cup but what a waste when you can charm your guests with such little effort.
After church yesterday, I was going mad!!!! It was raining outside and I was climbing the walls. I finally just gave up, put on my jacket with a hood and headed out to the herb garden. I trimmed all the lemon basil, brought it into the house and made some Lemon Basil & Lime Granita. Oh, I just love the stuff but I made this for my girlfriend and I've got it safely tucked away until I can get it to her. At least as safe as it can be. The stuff is really good!!! It's not going to be easy leaving it in the freezer! By the way, I love to serve this in tall champagne or long-stemmed wine glasses with a small fresh sprig of basil tucked in the top or you can take a thin half slice of lime and slip it over the rim of the glass. Oh, and be sure to put your glasses in the freezer for a little while before filling so you get that frosty look on them. You can also dampen your glasses and dip the rims in sugar before putting them in the freezer. No matter how you decide to present your granita it's all so elegant!!! Yes, you can always throw a couple scoops in a dixie cup but what a waste when you can charm your guests with such little effort. Here's an update on an update - I took a couple jalapeno poppers out of the freezer and baked them because I was too lazy to get out the deep fryer, oil, etc. and make the greasy mess. I can attest that freezing the poppers does change the pepper texture and they are a little softer. The smaller one I ate was wonderful and not too awfully hot. Next I ate the larger one and it definitely took me by surprise. I ate it just like the first one, without any thought that it would be too hot . . . and I nearly died on the spot. I am drinking milk as I type. Here's my take on it all. First, I probably made poppers out of jalapenos that were too big, plus I do know that some of them were in the process of turning red so they were probably very, very hot. Second, it does help to ease some of the heat by freezing them and third, they are so-o-o tasty!! My results tell me I'm definitely a weenie when it comes to hot stuff but will that stop me from eating all the rest of the poppers? I DON'T THINK SO!!!!! The recipe is on my Recipes page. It will not disappoint!
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AuthorMy name is Nina. Southern Indiana has been my home since 1952. I've been a legal secretary most of my adult life and for my leisure time I enjoy everything connected to the world of herbs and cooking is almost like a "fever". I am also quite opinionated but try not to push my opinions on others. My family is grown and I'm left with a wonderful hubby sharing life with me. I'd guess you'd say my passion is living that life to the fullest. Archives
May 2016
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