February 22, 2013 by Joanne T Ferguson
When I “experienced” Egypt, one of the MANY things I fell in love with was hibiscus tea! I found no matter HOW hot (and we are talking HOT) it could be, at the end of the day or during the day, hibiscus tea was always waiting somewhere for me! 🙂
I refer back momentarily to Aussie Aussie Aussie Malteser Lamingtons where I now have become “enamored” with Chef Marco Pierre White’s voice inside my head! 😉 😉
I hope to meet him one day as I DO find him “intellectually stimulating“, “encouraging“, “inspiring“, has a BRILLIANT mind and cooking expertise” but I LOVE his “verbal tonality” 😉
The other night, I was in one of my many foodie dreams (lol) and sitting across a table from the Legendary Chef Marco Pierre White and Matt Preston. *
(No pressure at all there lol)
MILLIONS of people were “staring” at me! (See how reality TV cooking shows affect our waking and sleeping lives! (lol)
I should be used to people staring at me like in one of my earlier post Lucky Lemon Chicken; this is a different type of stare!
Marco then w-h-i-s-p-e-r-s, “Never Let Them See you Sweat!” (Easy to hear, but VERY encouraging words nonetheless 🙂
Marco follows with, “So Joanne, (Marco is always SO polite 🙂 ) please tell me the difference between Granita, Glace, Gelato, Sorbet, Sherbet and Ice Cream?
My mind “tried” its best to relay something of an intelligent reply, but obviously went into overload somewhere between Gelato and Sorbet! Perhaps it was “brain freeze” from yesterday’s Coconut, Hibiscus and Lemongrass Ice Cream!
I “calmly” collected my thoughts (lucky for me this is only my dream lol), and replied, “Hello Marco! (as I can be polite too! 😉 ) Followed by:
Sorbet really MAKES ME DAY!
Have VERY fond childhood memories of shaved ice…granita…okay?
LOVE glace custard base, egg yolks, “richly smooth and silky”
Gelato “whips” me (in a good way 😉 ) into a frenzy!
Enjoy Sherbet’s creaminess and is fruity (sometimes like me!)
How about we enjoy my Coconut, Hibiscus and Lemongrass Granita recipe!
🙂 🙂 🙂
(one smile for each of us at the table lol)
I “sensed” by Marco’s smile (in my dream lol) that my reply was not what he “expected“, but I STILL received that Marco, Marco Marco hearty chuckle too! 🙂 I “mentioned” Marco was very polite, didn’t I before too? 😉 😉 😉
My name is Joanne, and on occasion, I like to repeat myself from previously blog posts too! 🙂
When I saw Vegan Hibiscus Ice Cream by Laura Friendly, I “knew” this was “on the list” I “immediately” thought, “WHO (meaning what ingredient or ingredients lol) could I “introduce” Mr. (organic) Hibiscus tea to?
When I remembered I previously had “on the list” to create a recipe with Lemongrass Milk on Cupcake blog, my mind went into “ice cream flavor overdrive” lol
1/2 cup dried hibiscus tea
1 cup boiling water
1 cup Xylitol (feel free to substitute sugar 😉 )
1 tablespoon fresh lemon juice
1 teaspoon lemon zest (optional)
1/2 teaspoon salt
~800 mls (27 fl oz) (~3 cups) UHT Coconut milk
3 stalks lemongrass, (whole stalks) finely sliced
1 tablespoon gluten free vodka (see below source)
In a saucepan on the stove, combine coconut milk and lemongrass; bring to a SLOW gentle simmer; simmer three minutes. Turn off heat; allow to warm.
I know this “might” sound a bit strange, but WHEN you make this, you will know what I mean as the mixture will go from hot to warm. 😉
When lemongrass milk mixture is warm, transfer half of the milk and “most” of the lemongrass into a blender; pulse for 30 seconds.
Transfer back into lemongrass milk mixture and allow to completely cool.
I “very slighted altered” Vegan Hibiscus Ice Cream using Kara UHT Coconut Milk instead of canned.
I made sure the vodka** was gluten free. And substituted Xlear Naturally Sweet Xylitol *** for sugar.
In a small saucepan, bring water to a boil; add dried hibiscus.
Remove from heat and seep for 15 minutes.
Strain hibiscus through a fine sieve and return liquid to saucepan.
Add xylitol, lemon juice and salt.
Bring mixture to a boil; lower heat and simmer for 5 minutes; set aside to completely cool.
I placed my saucepan in the fridge for 15 minutes to speed up cooling process. 😉
Transfer mixture to a blender; add in coconut lemongrass milk and vodka; Blend well.
Have you ever made a recipe where you feel like you are on “auto” pilot?
I was thoroughly enjoying making what “initially” was going to be ice cream, when I got to the part in the original recipe where it said,
1. Pour liquid into your ice cream machine bowl, and churn for about 20–25 minutes, or according to manufacturer’s instructions. Serve immediately.
2. If you’d like a firmer consistency, transfer into a freezer safe container with lid, and freeze for about two hours to thicken.
Seeing I don’t have an ice cream maker (is “on the list” along with a new food processor as the one I currently has is “possessed” ; not in a good way;-) 😉 ), I bypassed step 1 and poured the liquid into a freezer safe container with lid and in the freezer it went!
It was only WHEN I heard Marco’s voice in my head (about an hour later) asking me, “Is THIS the correct way to make ice cream without an ice cream maker?”
It was THEN I “panicked” but did not let anyone see me sweat (lol) when I RAN out to the freezer and opened the lid! (As IF Marco would appear under the lid for some very easy way to fix this! (lol)
I have a very wonderfully, colorful imagination, eh? 🙂 🙂
Have you ever had the “gut instinct” with making new recipes that “something” is not right?
I “quickly” closed the lid, placed what I “thought” was going to be ice cream back in the freezer and onto the Internet Highway I drove! lol
I reached out to my food friends at Food.com Q & A thread to see if anyone had experience in making ice cream without an ice cream maker. It was then the suggestion came, that my ice cream would not be turning into ice cream anytime soon, but I could go for PLAN B; making granita by stirring (at various intervals) the base with a fork breaking up ice crystals as they formed. My result will be like shaved ice with a flaky and coarse texture!
WHEW!!! “Disaster Diverted” 😉
So, may I “introduce” Coconut, Hibiscus and Lemongrass Granita to you today! I’ve wanted to make Granita and the opportunity presented itself, so hope you enjoy my innovative creation too! 🙂 🙂
Hope I have “inspired” YOU to “create” TRUE 🙂
Have you ever made a recipe that started out as one thing and ended up another too?
So, the next time I hear Marco’s voice in my dream (I “sense” tonight again, TRUE!) When I hear Marco YELLING:
“JOANNE, JOANNE, JOANNE!!!! HOW LONG FOR MY GRANITA!!!”
I can FLAMBOYANTLY YELL BACK:
(E-N-T-H-U-S-I-A-S-T-I-C-A-L-L-Y of course!!! 😉 ),
“MARCO, MARCO, MARCO!!! (Marco admits he LOVES hearing his name lol) Granita spelled G-R-A-N-I-T-A; most similar to sorbet; this was made by hand; I stirred and stirred and stirred breaking ice crystals as they formed, TRUE!
I hope you enjoy Coconut, Hibiscus and Lemongrass Granita as this dessert expresses my fun-filled colorfully exciting food personality too! WHOO HOO!
It has been “suggested” on occasions that I talk, laugh and am animated with my hands ALL while “trying” to sleep too! 😉 😉 😉 🙂 🙂 🙂
*Masterchef the Professionals —Australian reality TV cooking show with Matt Preston and the “legendary” Marco Pierre White as hosts.
“four times distilled, made from whey, pure Australian water and charcoal filtering”
*** The Naturally Sweet Xylitol was sent to me to try and create some unusual recipes! Look forward to reading more about the Naturally Sweet’s Xylitol Icing Mix, Xylitol products and recipes shortly as the product today did please. The words are my own thoughts and honest review.
I previously used Xylitol in my daily life too! 😉
****Recipe for lemongrass milk via Lemongrass Milk on Cupcake blog
Guide Jane Anderson
Vodka Made from Corn, Potatoes and Grapes