My friends Angela and Gordon (the couple for whom this menu was served) gave me a book for my birthday, called Beaten, Seared and Sauced by Jonathan Dixon. It is a book about Johnathon, a late 30’s guy trying to find himself at the Culinary Institute of America in the Hudson Valley, chronicling the trials and tribulations of his journey through cooking school. It’s not like ’50 Shades’ where I couldn’t put it down, but his writing is compelling enough that I missed my streetcar stop twice already! I thought I would start this post with this quote that really defines how I cook; to be honest I hadn’t really thought about it before, but it really is me:
“If you follow a recipe blindly, you’re never going to really get that recipe into your blood. You need to memorize it, envision it, see it in your head. Then you’re going to be cooking.” Page 139 Beaten, Seared and Sauced, by Jonathan Dixon.
Well, I may not actually memorize the recipe, but I do get a sense of the recipe and where I want to take it and work through it from memory. Of course, no one is grading me either! Thanks for the book Angela and Gordon, I’m almost finished it!
Greg, Greg, Greg. Your posts seem to get into my head and just keep playing over and over like one of those songs that you just can’t stop singing (you know what I mean, Kristy). I’m not saying that it’s bad, but let’s just say that it can complicate things. Case in point, I thought I was done, finished, انتهى, fertig, kész, terminado (well, you get what I mean) with my weekend dinner party menu; I had a great hors d’œuvres, a great appetizer and an equally delicious and light main and a fantastic dessert. And then I remembered that post for Lemon Basil Granita Greg did. You know what it’s like? It’s like you’re almost finished in the kitchen; you’re tired, your back aches and all you want to do is sit down. And then it happens. You know what I mean: you glance up at the big ol’ wall clock and say, “Oh, I still have time, I can make XXX!” Well, that’s what happened to me on Saturday. I had just finished cleaning up, put the last of the dishes away and wham-o, Greg’s granita invaded my head. I had no choice but to make it, or something similar to it. My dinner theme was more Asian fusion so I switched up the flavours to represent Asian flavours and I reduced the sugar as I was using this course as a palate cleanser and not a dessert. The result was very refreshing and tasty. I will keep this recipe and will make it again.

It was over 30°C (86°F) on Saturday, so I didn’t want to fill all the glasses for fear they would melt and I’d have to start again. So there you have it.
The lemongrass and Thai basil infused simple syrup flavoured the ice perfectly to cleanes the palate and refresh to get us ready for the main course.

The subtle lemongrass and Thai basil was a refreshing palate cleanser after the roasted red pepper soup
Lemongrass and Thai Basil Granita
Inspired by Greg at Rufus’ Food and Spirits Guide
Serves 4-6 depending on size of glass, our glasses were just over 60 mL or 1/4 cup each
Ingredients:
- 1/4 cup finely chopped lemongrass, packed
- 25-30 Thai Basil leaves, washed
- 2-4 tbsp granulated sugar, to taste
- 150 mL water
- 150 mL water
- 50 mL lemon juice
- 1-2 tbsp icing sugar, to taste
Directions:
- In a small sauce pan, add 150mL water, sugar and lemongrass. Bring to a boil, (taste and add more sugar if required) reduce heat, and simmer for 5-10 minutes so it is reduced a bit. Remove from heat and add the Thai basil leaves, really immersing them in the hot liquid. Cover and allow to cool; refrigerate overnight.
- In a small, freezable container, add 150mL water, lemon juice and 1 tbsp icing sugar and mix well. Taste and add sugar as required.
- Strain the lemongrass syrup and add to the lemon juice and water, mix well. Taste and add additional icing sugar if required.
- Freeze for 3-4 hours; loosen granules with a fork once it begins to freeze to get the beautiful shaved ice.
- Serve in a pretty vintage glass with a garnish of Thai Basil or mint.
This sounded delicious when I read it, Eva. I’d thought of trying to make it for Zia but lemongrass is unheard of where she lives — as are ginger, fennel, baby eggplant … you get the idea. Next visit, though, I’ll bring some with me, along with Thai basil. 🙂
LikeLike
I’m sure Zia truly appreciated your visit, John, with or without accoutrement! You’ll have to blog about what you made together on this trip! The pics you tweeted of Max were adorable! He looked like he was having a blast. Was that Lake Michigan?
LikeLike
That was Lake Huron, Eva, in Michigan’s Thumb area (about 60 miles north of Port Huon, Michigan & Sarnia, Ontario. Max loves the water but he sure was tuckered out by our last visit to the beach. Where he had run back-and-forth with that ball, he eventually walked to get it and avoided bringing it to me. That visit ended with the 2 of us sitting on the beach gazing at the lake and scenery. We walked back to Zia’s, up a hill, and he slept for much of the rest of the day. I need to get him to a lake more often!
LikeLike
That’s the trick of parenting, isn’t it? Just tire them out 😉
LikeLike
Love the flavours you’ve switched up to. Lemongrass and Thai Basil… yum! Perfect for your asian-fusion dinner. Looks so wonderful too… Cool and “crumbly”… perfectly shaved ice crystals I mean.
LikeLike
Thanks Charles, I used an old fashioned fork and elbow grease!
LikeLike
Love the refreshing flavours in this granita! I hope that one day I’ll have the patience to make this dish! (I’m not so good at waiting for things to freeze or, I forget and it’s too frozen by the time I remember)
LikeLike
Yes, that’s a bit of a hazard Amber, I actually had it freeze a little too long, but left it on the counter for about 5 minutes and was enough to scrape with a fork.
LikeLike
This is so going on my summer party menu list! 🙂
LikeLike
Thanks Corrie, welcome to my blog. I’m going to check out your blog now.
LikeLike
What a perfect ending to any meal 😉 Thanks for sharing Eva. Have a great week.
LikeLike
Thanks Yudith.
LikeLike
Wow, you tweaked this perfectly for your meal! You throw the most delicious dinner parties!!!
LikeLike
Thanks Liz, this one worked out rather well.
LikeLike
This sounds like a perfect palate cleanser for an Asian inspired meal.
LikeLike
Thank you kindly Karen.
LikeLike
Oh lemongrass. Ha, I kept thinking I heard my name on a Northern wind. This looks awesome and I’m glad to have provided some inspiration! I hope the song wasn’t a bad 80s one though…. Kristy is always getting those in my head. Bless her heart as the Southerners say.
LikeLike
The latest song is phone booth, it’s starting to get on my nerves.
LikeLike
The granita seems so refreshing I already feel cooled only looking at it!
The book sounds great. I do not memorise recipes (unless they are very easy) but I have noticed that unless I read both ingredients and instructions several times and visualise the dish well, new recipes don’t work.
LikeLike
Thanks Sissi, I’m enjoying the book.
LikeLike
LOL! I do know all about getting songs stuck in my head. 🙂 Recipes get stuck in mine too. Even just specific foods in general. Like if someone mentions sushi around me, I won’t be able to get it out of my head until I have some. 😉 This granita looks wonderfully refreshing and delicious. I’ve never made one before, but I definitely should. 🙂
LikeLike
Thanks Kristy! Hope you’re having a great summer.
LikeLike
That sounds so good Eva-many thanks indeed!!
LikeLike
A gorgeous and yet seemingly simple palate cleanser, Eva. And, another impressive presentation as well. 🙂
I’ve got a chunk of lemon grass in my freezer but still haven’t gotten around to using it in my cooking. Is it really lemony or does it just add some subtle lemon notes to the granita? My 3 thai basil plants are coming along. Still not big enough to harvest leaves from however.
Rambling cooking observations follow … read at your own discretion.
I was impressed by your philosophical take on cooking and could just picture you making this elegant granita being all cool and competent. My own cooking experiences have often been much less organized.
Yesterday I spent my post supper digestion time making churros. Deep frying while standing over a big pot of oil squeezing strips of choux batter into the pot is a hot, greasy, messy time. And then the clean up afterwards. I was really exhausted and figured I could just toss them into a mixture of sugar and ground cinnamon. And then I made the chocolate sauce to dip them into. And cleaned up MORE mess. And then I took pictures.
Why do we do this to ourselves when there are perfectly good restaurants everywhere I wondered? Oh yes … the taste of hot fresh churros, the honey dripping onto my chin, cause I had to try ONE more way of eating them that I had read about.
And then I took a long soaking bath. 🙂
LikeLike
Hi Maria,
Lemongrass is more perfumey than the distinct lemon flavour. I would liken it to Kafir Lime Leaves to actual lime, there is a lime flavour but it’s more perfumey.
Even though I am not much of a fried food eater, I think I would dig right into your freshly made churros, and then plunk them directly into the chocolate sauce; it just sounds so decadent. My Mom would make forgácsfánk which is a rectangular piece of dough, cut once in the middle and one end pulled through so that it looks like a ribbon. This is a good link for the picture: http://jdkonyha.blogspot.ca/2012/02/forgacsfank.html
LikeLike
My mother used to make those too. 🙂 I think I’ve mentioned them in some blog or other. They are called ‘minciunele’ or ‘little lies’ in Romanian.
http://www.info-delta.ro/retete-culinare-31/reteta/uscatele—minciunele-133.html
LikeLike
They do look very similar Maria. Boy it’s been a long long time since I’ve had one. Perhaps I search one out when we’re in Budapest in the fall!
LikeLike
I envy you your trip to Budapest. The local Italian bakery has something similar. I may pick up a small box. 🙂
LikeLike
It’s going to be bitter sweet, as my dear uncle passed away last February and this is my first trip back since. It will be a crying fest for the first day, for sure. I need to practice my Hungarian as my relatives don’t speak English! JT is lovely that he comes with me for moral support.
LikeLike
Eva, I have moments like those where recipes invade my head! You describe it well! 😀
LikeLike
Thanks Lorraine. It’s a gift 😉
LikeLike
It’s so hot today, this is giving me a craving. I love your dishes, Eva!
LikeLike
Thank you Betsy, the dishes were inherited from JTs parents and I believe they had belonged to the Grandparents. I believe it is depression glass with Egyptian-style etching on it. I love them, but I do wish I had the saucers too! We were very fortunate that 6 of them survived all these years.
LikeLike
They seem to be similar to the sherbet glasses on this page but these don’t have the flared lip.
http://www.depressionelegantglass.com/pink-saturday/pink-depression-glass-pink-saturday/america-pink-depression-glass-pink-saturday/
You’re fortunate to still have such a lovely memento of JT’s grandparents.
LikeLike
Thanks for the link Maria; yes indeed it is so nice, and I just LOVE it. My parents, being immigrants had very little momentos; I do have some gorgeous Chech crystal that my dear Mom collected in her day, but few historical things.
LikeLike
Oh my Goodness Eva, what a gorgeous idea for a granita – I absolutely love Thai flavourings and I know I would be all over this one! Also appreciate that you have not over-sugared this dessert – allowing the natural tart lemon taste to shine through… it’s only 8 am and I’m licking my lips…! We are heading to the cottage for a week, I may have to pull these ingredient together in my shopping bag for the road :).
LikeLike
Thank you kindly Kelly, so very nice of you to say. I would love to hear how you enjoyed it if you make it. Such a treat at the cottage. Have a wonderful week, your weather should be exquisite!
LikeLike
Very refreshing!
LikeLike
Thanks Angie.
LikeLike
Must see if my library has that book. The CIA is just a stone throw away from where I live.
Refreshing and gorgeous looking granita. Have lemongrass growing in my garden but no Thai basil, may try to make it with just lemongrass.
LikeLike
Thanks Norma,
Karen at back road journal is also growing lemongrass; I probably don’t use enough of it, but perhaps next year I will try it. Have you ever just stopped in the CIAs parking lot to see the zombie-like student emerge? It’s a gruelling tenure they put the students through. Although I adore cooking for my family and friends, I have no desire to work in a restaurant. I will, however enroll in cooking school when I retire!
LikeLike
I am making this the next time I have Thai basil, Eva. What wonderful flavors for a hot summer day.
LikeLike
I love the licoricey taste that Thai basil brings to the table. The lemongrass made this granita quite refreshing.
LikeLike
I love Thai basil and lemongrass and those flavours work so perfectly together and are so clean and refreshing – perfect in a granita and wonderful on such a warm night. What a great dinner party that must have been. I have lemongrass candles and I burn them because they give such a wonderful fragrance to my home xx
LikeLike
Wow, that would be a great fragrance for candles. A few years ago, we made a decision not to burn paraffin (I was getting stuffy every time we did) so now we just burn 100% Canadian Beeswax (the little tea lights are about $1 each, but they last longer than normal paraffin and they smell much nicer). Sadly, they don’t generally add fragrance to beeswax candles, but the lemongrass would be wonderful. I am going to see if I can get a lemongrass fragrance for my Lamp Berger.
Thank you for your kind words regarding our dinner party.
LikeLike
That book sounds like something we should all read. I’ve also been exhausted, looked at the clock and said, “I have time for …” I didn’t make this granita, but I should have!
LikeLike
Crazy, isn’t it? I almost baked a cake this afternoon after having been out running around downtown ALL DAY! Fortunately, good sense jumped in and I sat down to comment on my blog instead!
LikeLike
I have been reading and looking up so many granita recipes, but I have still not bothered to try one. I really should, since it is the simplest frozen dessert one can make! And I love that quote about getting recipes into your head…it feels so nice when you know something so well, and you have a natural rhythm while making it! The granita looks really refreshing!
LikeLike
Thanks Meenakshi, it is a very easy recipe and can be altered to be more of a dessert. I love a granita because it is fat free, but be wary of the sugar calories.
LikeLike
Sounds like a best seller if you could not stop reading it my friend 😀
And look at the result! This granita looks fantastic!
Cheers
Choc Chip Uru
LikeLike
Thanks CCU.
LikeLike