Author Notes
During the summer, I find myself craving icy treats that are not too sweet. Often it is an espresso granita with a dollop of whipped or coconut cream. This time I wanted to incorporate the creaminess into the granita which the avocado was perfect for. Half of a peach, ginger liqueur (Barrow's), maple syrup, lime juice and zest sealed the deal.
Being one that loves versatile recipes, this could also double as a smoothie and/or chilled dessert soup.
The scraping of the mixture after frozen to make the granita can be done in the individual cups. Alternatively, the whole mixture can be frozen in a shallow pan and scraped up when frozen and served in dessert cups. —testkitchenette
Ingredients
-
1-1/2 cups
coconut water (unsweetened)
-
1
avocado, pitted and peeled
-
1/2
peach, peeled
-
3 tablespoons
maple syrup (or to your sweetness)
-
1 tablespoon
ginger liqueur (I like Barrow's)
-
1
lime, zest and juice
Directions
-
Combine all ingredients in a blender or food processor and process until creamy, about the consistency of a smoothie.
-
Pour into molds. I used silicone cupcake liners dropped into a muffin tin. Alternatively, the mixture can be frozen in a shallow pan. Scrape with a fork when frozen, creating a slushy mixture.
-
Serve with some fresh summer berries.
See what other Food52ers are saying.