Apricot & Elderflower Granita

While the temperature soared near the 40’C this weekend, our family met for lunch and since it was hot, I served a chilled dessert. The granita was so delicious we had seconds, even my sweet grandson kept asking for more.

The granita is refined sugar free and except for having to rake it with a fork several times while it freezes, it’s simple to prepare. I like serving no fuss sweets in the summer so I can spend little time in the kitchen.

Health benefits:

·       According to studies, stone fruit like apricots, have been shown to ward off obesity-related diseases such as diabetes and cardiovascular disease.

·       The study suggests that stone fruits have bioactive and phenolic compounds with anti-obesity and anti-inflammatory properties that may also reduce the bad cholesterol (LDL) associated with cardiovascular disease.

APRICOT & ELDERFLOWER GRANITA

PB, V

16 apricots, de-stone and halve

¼ cup (62 ml.) elderflower cordial

1 tbsp lemon juice

¼ cup (62 ml.) maple syrup

1½ (365 ml.) cup water

Blend all the ingredients in a blender until very smooth. Pour into a large shallow tray and place in the freezer for an hour. After an hour as the liquid begins to freeze, rake with a fork to form crystals. You will need to do this every half hour, scraping from the outside of the tray inwards as it freezes, usually taking up to 4 hours. Scrape the granita with a fork until it’s snow-like before serving. Serve in chilled glasses.