One of my favorite parts about going on vacation is the challenge to use all our perishable ingredients in order to avoid coming home to radioactive mutant produce with fur and legs. Kiwi was one of them.
It was a close call. The day before our early morning flight to Costa Rica, I discovered 5 sneaky little kiwis hiding underneath a bag of tortilla chips (I know produce isn’t normally stored with chips but have you forgotten about our tiny kitchen?).
Sure we could have just eaten them on its own but come on folks, who we kiddin’?!? I always manage to make things just a teeny bit more complicated for myself especially with all the packing to be had. But my mind was set. I was inspired by this gorgeous photo from Sweet Corner and I knew I had to squeeze in this one last recipe before our flight.
It’s so simple to make, I was able to multitask with packing and cleaning our apartment. And during our vacation in warm, sunny Costa Rica all I could think about was the refreshing kiwi granita waiting for us in our freezer. Too bad it was 34 degrees in NY when we came home.
Factoid: The difference between a sorbet and granita is its texture. Sorbet is smoother and less granular whereas granita has coarse ice crystals.
|5||fresh kiwis, scooped out from the shell|
|1||cup club soda|
- In a small saucepan, bring water and sugar to a boil for 5 minutes. Remove from heat and cool for 15 minutes.
- In a blender, add sugar water, kiwi and limoncello. Puree mixture and transfer to a shallow freezer-safe dish. Stir in club soda.
- Place in freezer for at least 3 hours and stir every 30 minutes. When completely frozen, use a fork to lighten the texture.