For a recipe that lends itself to both sweet and savory flavors, chef Nate Sloan suggests using this frosty granita to top raw Old Salt Rappahannock oysters on the half shell (like a sweet-and-sour mignonette) or spoon over a simple custard, letting it melt into a delicate sauce.
Makes about 3½ cups
3 cups pear juice
3 tablespoons plus 1 teaspoon fresh lemon juice
⅓ cup plus 1 tablespoon 1:1 simple syrup
3 tablespoons plus 1 tablespoon elderflower liqueur or cordial, such as St. Germaine
- In a freezer-proof, wide-bottom container, whisk to combine all ingredients. Total depth of liquid should be roughly ¼ of an inch. Freeze for 30 minutes.
- After 30 minutes, remove container from freezer; liquid should have begun to freeze around edges and top of surface. Scrape mixture with a fork to break up ice and return to freezer. Repeat this process every 30 minutes for 3 to 5 hours. Granita is done when mixture is completely frozen and appears dry and flaky, like finely shaved ice.
Recipe ByNate Sloan of Bloom in Roanoke, Virginia