Raspberry Lime Granita

I have always had a hateful relationship with the summers. I wished for summer vacation to fall during winters! As a kid I was prone to heat boils in summer that would irritate me day and night until my aunt found a solution through it through MEDIMIX soap - now, all Indians especially a malayalee will would relate to this brand of soap:) Moving to Bangalore, made summers a tad bit bearable. When my groom hunt was on, one thing I was very particular of was - No wedding in April and May. Weddings are supposed to be happy moments not disgusting and sweat drenched.

This is my third summer in Dubai and you can imagine the plight of a summer hating creature like me surviving in this part of the world. Coupled with humidity, the weather makes it impossible to step out even for a few fleeting moments. Even if you do all you can think of is getting back under the shower which is not much of a solace because you have hot water running in the taps. I look forward to the summers bidding good bye - the only happy aspect of summer is feasting away on cold guiltless pleasures - ice cream, milkshakes, lassi, anything and everything that comes cold.

Weather in this part of world is slightly getting bearable. Stepping out in evenings is not as daunting a task it used to be the last few months and I am looking forward to the cold season - hoping that it lasts long. Meanwhile sharing the recipe for Raspberry Lime Granita which was made about a month back. It was hard to get a perfect shot because the heat made it melt very quickly.  I had to refreeze it twice to finally a get a decent shot.

Ingredients

1. Raspberry - 250 gms
2. Water - 1 cup
3. Sugar - 1/4 cup ( vary as per your level of sweetness)
4. Lime Juice - 2 tbsp

Method

• Stir water along with sugar on medium heat until dissolved. Set aside to cool. Squeeze in the lime juice when cool.
• Pulse the raspberry in a blender. Strain to remove any excess pulp/ solids.
• Mix this with the sugar syrup until well combined.
• Pour this into a baking tray or any other shallow dish such that syrup does not form a very thick layer.
• Freeze for an hour. Then scrape it using a fork 3 to 4 times at intervals of  half an hour to help it form granules.
• Freeze for another 2 to 3 hours before scooping it out into a glass and serving.

Strawberry Apple Jam

It was during our honeymoon that we first tasted strawberry apple jam. A lovely breakfast on the houseboat in Dal lake, Srinagar with Tea, Poha, Bread toast and Strawberry Apple Jam.  The jam just tasted heavenly with small chunks of apple and strawberry in it. On inquiry, we were told that it was locally procured but we were not fortunate enough to get a bottle of the jam from any of the shops we went.

Post that, I have tried making pineapple jam and mango jam but never strawberry apple jam. Recently, we celebrated one year of our trip to Kashmir reminiscing the trip and the enjoyable moments. That is when I recollected the refreshing jam we had in Srinagar giving a real feel of fresh strawberries and apples.

Bread and jam with coffee has been an easy breakfast option for us ever since we were married. What can be more fresh than home made jam with chunks of fruits to go with bread! When you make at home, you can be sure of exactly what goes into the jam with no fear of unknown and may be unhealthy ingredients. I have used no preservatives and no artificial colours. The colour of the jam was rendered by the strawberries.

Here it is - the recipe of the jam.

Ingredients

Strawberry - 500 gms

Apple - 500 gms

Lemon juice - 2 tbsp

Sugar - 1 1/4 cup 

Preparation

Hull the strawberries. Clean the strawberries and the apples well and pat them dry. Quarter the strawberries and cut the apples into small pieces once skinned. Grind the strawberries coarsely and set aside.

Heat a thick bottomed pan and pour in the ground strawberries and the chunks of apple. Add the sugar and bring the mixture to boil on high flame. Bring the flame to medium and keep stirring.

Keep stirring it to avoid the mixture from sticking to the bottom and burning. Stir for around 10-15 minutes, add the lime juice and keep stirring till you achieve the desired consistency.   In case, you find huge chunks of fruits, mash it using a fork.

You can add in more sugar if you want it more sweeter once you taste.  Try using a deep pan as the jam tends to splutter and you may have a tough time cleaning. Be careful it might even splutter on your face.

Meanwhile clean a glass jar and keep it closed and inserted in hot water.  Once the desired consistency is reached you can transfer the jam into the still warm jar and let it cool.  Using a fork or toothpick press the jam down in the jar to avoid formation of air bubbles.  You can store the jam in fridge for about a month.

Enjoy with your favorite bread, chapati or even biscuits (like we did in hostel).

While you start your preparations for the jam, let me relish the jam with home made bread. 

Aah!! how ravishing:)