Photograph by Will Anderson Food Styling by Maggie Ruggiero
Gather Says Relax: Food as Retreat
Cashew Milk and Honey Granita
Desserts from Issue 13 - Summer 2018 – The Getaway issue
It’s a cool, cool summer. (pictured left)
Gather Journal
Cashew Milk and Honey Granita
Simply calling granita crushed ice does the frozen treat a grave disservice; the perennial summertime dessert is a vector for a host of elegant flavors. In Sicily, its birthplace, that means everything from sweet lemon to rich pistachio. Our versions explore territories herbaceous and creamy.
Simply calling granita crushed ice does the frozen treat a grave disservice; the perennial summertime dessert is a vector for a host of elegant flavors. In Sicily, its birthplace, that means everything from sweet lemon to rich pistachio. Our versions explore territories herbaceous and creamy.
makes about 2 cups (pictured left)
- 6 bags chamomile tea
- 3 Tbsp raw honey
- ½ cup raw cashews, covered with cold water and soaked overnight
- 1 tsp fresh lemon juice
-
1
Steep tea bags in 2½ cups boiling water for 7 minutes. Remove bags, squeezing out any liquid, then discard. Whisk in honey and chill. Rinse cashews, then transfer to a blender with the tea and lemon juice. Blend on high until smooth. Let sit 5 minutes then skim away foam on top. Freeze, scraping as in method, left.
