3. STRAWBERRY & ROSÉ GRANITA
When the temperature starts to climb, take your treats to a whole new level of “chill.” Remember when you were a kid, you could grab a sno-cone from the convenience store or ice cream truck? Think of granitas as a shave ice or sno-cone with a sophisticated upgrade.
You don’t need special equipment to pull together a granita — and you probably already have the ingredients for these quick-and-easy treats in your kitchen. All you need is a sweet reason to enjoy a refreshing treat!
Sweet strawberries and refreshing rosé come together in a crisp pairing that’s perfect for spring or summer. Don’t be tempted to add more wine to the recipe because your granita won’t freeze! If you don’t have strawberries on hand, use peaches or raspberries instead.
Ingredients
- 1 pound (455g) hulled strawberries or raspberries, plus more for serving
- 3/4 cup (180ml) dry rosé
- 3 tablespoons granulated sugar
- Pinch of fine-grain sea salt
Directions
Combine strawberries, rosé, sugar and salt in a blender or food processor. Blend until smooth. Pour the mixture into an 8-inch-square metal pan and cover with plastic wrap, making sure the plastic touches the surface of the mixture.
Place the pan on a level spot in the freezer and freeze for at least 12 hours and up to one day.
To serve, scrape the surface with a fork to break into slushy crystals. Serve in chilled glasses with strawberries, if desired.
The granita can be made three days ahead. Cover tightly with foil; keep frozen. Give it a quick scrape before serving. Recipe makes 6 servings at 1/2 cup each.
Nutrition (per serving): Calories: 73; Total Fat: 0g; Saturated Fat: 0g; Monounsaturated Fat: 0g; Cholesterol: 0mg; Sodium: 3mg; Carbohydrate: 13g; Dietary Fiber: 2g; Sugar: 10g; Protein: 1g
4. LIME GAZPACHO WITH FETA
Gazpacho is a refreshing summer soup, full of crunchy cucumber and juicy tomatoes. By adding fresh mint and lime juice, it tastes a little more like a Mexican-style soup, and a crumble of savory feta adds a savory counterpoint. To reduce sodium, soak the feta cheese in cold water for an hour and drain, pat dry before adding to the soup in the bowl.
Ingredients
- 3 cups (700ml) fresh tomatoes, chopped
- 1 large cucumber, seeded and chopped
- 1 tablespoon olive oil
- 1 cup (149g) red bell pepper, chopped
- 2 large green onions, chopped
- 1/2 cup (44g) fresh mint, chopped
- 2 tablespoons fresh lime juice
- 1 teaspoon Worcestershire sauce
- 1/4 cup (38g) crumbled feta cheese
Directions
Mix the tomatoes and cucumber in a large bowl. Measure 1 1/2 cups of the mixture and place in a food processor or blender. Add the olive oil and process until pureed. Pour back into the bowl. Add the peppers, green onions, mint, lime juice and Worcestershire, stir to mix. Chill until time to serve.
Serves: 2 | Serving Size: 1 cup gazpacho topped with 1 tablespoon feta
Nutrition (per serving): Calories: 215; Total Fat: 12g; Saturated Fat: 4g; Monounsaturated Fat: 6g; Cholesterol: 1mg; Sodium: 227mg; Carbohydrate: 25g; Dietary Fiber: 8g; Sugar: 13g; Protein: 7g