Well, technically we’ve been back for exactly 6 hours… because after a late night flight and two flight delays… we didn’t touch down in Toronto until well after 2:00 a.m.
Did I mention that -10°C in the middle of the night, after vacationing in Florida, feels like pure torture?
Now I’d like to say that I’ve got my wits about me and am ready to bang off another brilliant blog post, but the truth is, I’m exhausted from four days of non-stop sight-seeing; two whiny children who slept at the wrong times and fought a few hundred times; and frankly, am depressed that I can’t live in Orlando year-round. It is quite honestly my happy place.
However, I realize that you’re probably tired of seeing my same old post from last Wednesday (in the spirit of family travel, I decided to shut down completely and enjoy time spent with my loved ones). So, to take myself back into a Florida state of mind, I’ll be making this recipe for Orange Granita with Balsamic and Mint Strawberries very soon (maybe even today). It’s just one of the fabulous recipes you can find on the Florida Citrus Facebook Page, where they feature a Citrus Recipe Swap.
The thing I love about granitas is that while they sound incredibly sophisticated, they’re really just scraped ice. Ever wonder what to serve your boyfriend’s parents, a discerning friend, or others you’re out to impress? Serve them a granita. The traditional Italian ice dessert is the perfect way to cleanse the palette, particularly after a rich meal. And with the addition of orange juice, this dessert is full of purifying antioxidants and will satisfy most sweet tooths in a fresh, healthy way.
Think this dessert will take me back to the Sunshine State? I’m counting on it! I can already taste the tangy, citrusy goodness. Serve in martini glasses for extra panache.
¼ cup sugar
1¾ cup 100% Florida orange juice
1 Tbsp lemon juice
3 cups sliced fresh strawberries
1 Tbsp balsamic vinegar
3 Tbsp fresh mint cut into long, thin strips
Place sugar and 1/4 cup orange juice in a small saucepan, and bring the mixture to a boil.
Remove from heat and stir in remaining 1 1/2 cups orange juice and lemon juice. Pour the mixture into a 9-inch by 13-inch shallow pan and place in the freezer.
Every few minutes, stir and scrape the granita with a spoon to create an icy texture. This procedure takes about 30 to 45 minutes depending on your freezer.
Combine sliced strawberries, mint and balsamic vinegar in a small bowl and let sit while granita freezes. Serve 2 ounces of granita topped with 3 ounces of strawberry mixture in individual dessert bowls.