Marx Foods Fire and Ice Contest : Chile, Yuzu, and Jasmine Tea Granita

This granita is a flavorful multi-dimensional creation that starts off cool and tart and builds with a fiery heat from the Thai and tepin chilies. It’s a short lived heat that surprisingly keeps you coming back for more. It’s sure to take your taste buds on a roller-coaster!  I’m submitting this to the Fire and Ice Contest held by Marx Foods. I will post the link where you can vote for my creation as soon as it goes live. I appreciate the support as always! To read more about the contest click here. VOTE HERE NOW 🙂

Serves : 2

Prep: 10 min

Set Time: 3 hrs

Ingredients:

• 1/4 C. Yuzu Juice
• 1/4 C. Water
• 1/4 C. Jasmine Tea
• 1/4 C. Agave Nectar
• 1 Thai chile, ground
• 2 Tepin chiles, ground
• 2 Cherries, pitted

Instructions:

1. In a mortar and pestle, grind chilies, seeds and all.
2. In a small/medium pot combine all ingredients and heat to a simmer for 10 min.
3. Strain liquid, removing chilies and cherries. Reserve liquid and cherries.
4. Place liquid in a shallow container and freeze for 3 hrs.
5. Slice cherries and reserve.
6. Once liquid is frozen, churn up with two forks and serve, garnishing with the soaked sliced cherries.

Enjoy!

Disclaimer:  I did not receive any compensation from Marx Food for this post.  All opinions are my own.

Cucumber Yuzu and Lavender Granita

This is the perfect little frozen treat to make at home. It’s so refreshing and so simple to make.

Serves: 6

Prep Time: 20 min

Set Time: about 2-3 hours or so, or until mostly frozen.

Ingredients:

• 3 large organic cucumbers peeled and chopped into chunks
• 1 C. White sugar ( I would like to try this with agave nectar next time).
• 3/4 C. Water
• 1/4 C. Yuzu Juice
• Fresh basil
• Sea Salt (if desired).
• 2 sprigs of fresh lavender

Instructions:

1. Juice cucumbers if you have a juicer, if not blend in a blender and strain through a mesh strainer or cheese cloth, reserve juice.
2. Heat water and yuzu juice to a boil, adding lavender sprigs. Stir in sugar and create a simple syrupy substance, once sugar is melted take off heat and let cool. Remove lavender sprigs and discard.
3. Combine juice and syrup in a shallow plastic plan.
4. Freeze until mostly frozen, scrape icy mixture with a fork to “fluff” up.
5. Serve with a basil and salt garnish.

Enjoy and cheers!