Pear-Elderflower Granita

By: The Local Palate
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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. 

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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
  1. 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.
  2. 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 By
    Nate Sloan of Bloom in Roanoke, Virginia

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