Minty-Mansi Granita
Ingredients:
3 cups water
1 cup sugar
zest of 6 kalamansi
½ cup kalamansi juice
mint leaves, crushed (as needed for taste and garnish)
Procedure:
Combine ½ cup of water and all the sugar in a medium saucepan. Add the kalamansi zest and mint leaves to the saucepan. Over medium heat, stir the ingredients frequently until the sugar is dissolved completely. Remove the syrup from the heat and strain into a bowl. Add the remaining water then chill the mixture.
Add the kalamansi juice to the cooled syrup then pour into a shallow pan. Put the pan in freezer for 30 minutes. Scrape the edges towards the center using a fork once they begin to freeze. Check every 30 minutes then repeat the process of scraping until the entire mixture is frozen but is broken down into fine crystals. Use individual dishes for serving.
Note: Basil may be used instead of mint leaves.
Cantaloupe Soda Float
Ingredients:
1 medium-sized cantaloupe
1/3 cup sugar
1/3 cup water
1 cup clear/sparkling soda
vanilla ice cream
Procedure:
Make 1 ½ cups cantaloupe balls by using a melon baller. Freeze. Make sugar syrup by dissolving sugar in water over medium heat. Cool and set this aside. Scoop out remaining melon meat and put in a blender to make a puree; add sugar syrup to sweeten. Add soda to the puree to make melon soda. Assemble by putting frozen melon balls in tall glasses. Pour in melon soda then top with ice cream. Serve cold with a straw. Makes 3-4 servings.
Beat down the summer heat with cool and refreshing creations from The Maya Kitchen. Granita takes on local flavor with calamansi spiced up with mint. Cantaloupe is mixed with clear soda and topped with vanilla ice cream for a thirst quenching float and creamy butter cake is grilled ever so slightly and served with vibrant summer berries and whipped cream. For more recipes, other culinary ideas and course schedule, log on to www.themayakitchen.com.
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