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Cilantro-Peppermint Tea and Lemonade Granita (Slushie)

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1 cup lemonade

1 cup brewed peppermint iced tea
cilantro simple syrup
salt

Cilantro Simple Syrup
1 cup water
1/4 cup raw sugar OR 1/8 cup agave
2 grinds fresh black pepper
cilantro stems

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To make cilantro simple syrup
*put water in small sauce pan
*heat on medium-low
*add cilantro stems, steep for 10 minutes

*add sugar, dash of salt, pepper

*stir to dissolve
*turn heat to medium
*reduce by half, stirring occasionally

*strain (save stems for garnish… dip in sugar, or salt, or both and freeze –yum)

To make granita

*mix lemonade, tea, strained simple syrup
*pour into shallow container

* freeze until solid
*scrap with fork

*refreeze

*repeat two additional times

Serve in small bowl/cup with reserved cilantro stems and a dash of kosher salt. Makes a refreshing dessert, snack, or palate cleanser between courses.

This is a great way to use the WHOLE cilantro bunch. There’s flavor in the stems. One con is that it needs to be made in advance, BUT you can make a slushie or it makes a great beverage. (For an adult treat, add a couple of shots of vanilla vodka).


Granita is kind of a fancy name for a slushie. You can get super creative with the flavors. I made a watermelon ginger granita with frozen blood orange slices as garnish.

I’ve also been playing around with herbed simple syrups–try basil, rosemary, cilantro…

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Tiffany M. Griffin is the woman behind Como Water, Washington DC’s premiere veg-centric cuisine consulting company. Through cooking classes, demonstrations, catering, and consultations, Como Water gives people the opportunity to learn how to prepare veg-centric cuisine that boasts maximum flavor, with minimal effort. Tiffany is quickly becoming a go-to expert on the future of veg-centric cuisine, and is a regular contributor to Como Water, the blog, as well as to vegetarian and vegan sites across the Internet. For over a decade, this self-taught, entrepreneurial expert has developed a set of tried and true techniques for making simple, delicious, and sometimes decadent veg-centric dishes. Featured on the Steve Harvey Show and other leading media outlets, Tiffany was born and raised in Springfield, MA. She then earned Bachelors degrees in Psychology and Communications from Boston College and a PhD in Social Psychology from the University of Michigan. She now resides in Washington DC, where she has worked in the US Senate and at a federal agency on issues around health, food, nutrition, and international food aid/development, and of course, as the owner of Como Water. Tiffany gets culinary inspiration from the food she grew up eating, and from her travels throughout Latin America, the Caribbean, Western Europe, and Sub-Saharan Africa. She is dedicated to sharing her wealth of knowledge on veg-centric cuisine with others and to help others live by her mantra—love life, live long, and eat veg-centric cuisine!

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