Rhubarb, Strawberry, and Thyme Granita

Rhubarb, Strawberry, and Thyme Granita Recipe
Oxmoor House
Thyme sprigs are steeped with the rhubarb in this herb-infused fruit granita, but an additional 1 teaspoon of finely chopped fresh thyme can be stirred into the rhubarb-strawberry mixture prior to freezing. Frozen rhubarb and strawberries may be substituted for fresh in this recipe.

Yield:

Serves 10 (serving size: 1/2 cup)

Recipe from

Oxmoor House

Nutritional Information

Calories 75
Caloriesfromfat 0.0 %
Fat 0.2 g
Satfat 0.0 g
Monofat 0.0 g
Polyfat 0.1 g
Protein 0.5 g
Carbohydrate 19.1 g
Fiber 1.1 g
Cholesterol 0.0 mg
Iron 0.2 mg
Sodium 1 mg
Calcium 27 mg

Ingredients

3/4 cup water
3/4 cup sugar
2 cups chopped fresh rhubarb
3 thyme sprigs
2 cups sliced strawberries
2 tablespoons fresh lemon juice (about 2 lemons)

Preparation

1. Combine 3/4 cup water and sugar in a medium saucepan. Bring to a boil, stirring until sugar dissolves. Stir in rhubarb and thyme; return to a boil. Cover, reduce heat, and simmer 8 minutes or until rhubarb is tender. Place pan in a large ice-filled bowl for 10 minutes or until cool, stirring occasionally. Discard thyme sprigs.

2. Place rhubarb mixture, strawberries, and lemon juice in a blender; process until smooth. Pour mixture into an 8-inch square glass or ceramic baking dish. Cover and freeze until partially frozen (about 1 hour). Scrape with a fork, crushing any lumps. Freeze, scraping with a fork every hour, 4 hours or until completely frozen.

Cooking Light Chill,

Oxmoor House

May 2013
My Notes

Only you will be able to view, print, and edit this note.

Add Note