Hamptons Entertaining: Strawberry Rhubarb Granita | Tracy Kaler's New York Life + Travel Blog

Can you believe summer is coming to an end, already? It’s time for the final warm-weather recipe from Annie Falk’s beautiful book, Hamptons Entertaining: Creative Occasions to Remember. Today, we’re sharing Strawberry Rhubarb Granita.

Brimming with brilliant photography by Jerry Rabinowitz and a delightful foreword by Chef Eric Ripert, the book grabs a glimpse at the coastal community’s lavish lifestyle by transporting the reader to 18 different Hamptons soirees. Beyond the helpful tips and eye-catching tables settings, however, the proof is in the food. These recipes will leave your mouth watering and appetite curious.

We’ve brought you scrumptious tastes from the book over the past few months, so now you have a complete seasonal menu. I hope you’ll try some of these recipes before summer officially ends.

Prepare the dishes for several close friends, or adapt for a larger group. Whether you’re cooking out in the Hamptons, Hudson Valley, at the Jersey Shore, or dining in a New York City apartment, no matter the backdrop, entertaining is all about the company and experience sharing great food and drink with those you love.

Today, we move on to dessert –– Strawberry Rhubarb Granita.

STRAWBERRY RHUBARB GRANITA
Makes 8 servings

2 3/4 cups (660 ml) filtered water
3/4 cup (150 g) organic cane sugar
10 whole cloves
8 whole cardamom pods, crushed
1 cinnamon stick, broken en half
2 small slices peeled fresh ginger
Zest of 1 blood orange
2 tablespoons blood orange juice
1 large stalk fresh rhubarb, sliced into 1-inch (2.5 cm) pieces
8 fresh strawberries, hulled

Combine the water, sugar, cloves, cardamon, cinnamon, ginger, and orange zest and juice in a medium-sized pot over medium-high heat. Bring the mixture to a boil, and then reduce the heat and simmer, covered, for 5 minutes. Set the pot aside to let the spices steep for 30 minutes while the mixture cools.

Strain the liquid through a medium-mesh strainer, pressing with a wooden spoon to release all the flavors. Discard the solids, return the liquid to the pot, and bring it to a boil.

Add the rhubarb; cover and simmer until the rhubarb softens, 5 minutes. Add the strawberries, stir, and remove the pot from the heat. Let it cool completely.

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In a blender, puree the mixture until smooth. Strain the liquid through a medium-mesh strainer into a metal 8-by-11 inch (20-by-29-cm) rectangular pan suitable for the freezer or a shallow glass baking dish. Cover tightly with plastic wrap, then aluminum foil.

Freeze the granita for 1 hour, then remove it from the freezer and, using a fork, scrape the crystals from the edge of the mixture into the center; mix thoroughly and return it to the freezer. Continue to scrape and stir the granita once an hour until it is evenly frozen and icy; this will take 4 to 6 hours.

When you’re ready to serve, scoop the granita into glasses immediately. (If stored in an airtight container in the freezer, it will keep for up to 24 hours.)