What is a loquat you ask? I had no idea until a few weeks ago when a friend pointed out the tree in her yard and asked me if I had ever tried one. They are a fruit indigenous to China with a tart flavor reminiscent of the apricot. Inside they house large brown seeds.Well now they are all over the farmers markets in the LA. So what does a foodie do with a big batch of this sweet and sour fruit? Make granita of course!
- 1o oz water
- 10 oz wine
- 3.2 oz sugar
- 4.7 oz loquat puree (made simply by removing the stems and seeds and running the loquats through a blender.)
- 1 oz triple sec
1. Combine the water, wine, and sugar in a medium sauce pan and bring to a boil for three minutes. Set aside to cool.
2. Once cooled, add the puree and triple sec and whisk together until homogenous.
3. Pour into a shallow pan and freeze over night.
4. To serve, use a fork to scrape out the finished product until it has the texture of a snow cone. I like to serve in martini glasses.
*This recipe is easily adaptable for any puree. Just switch out the fruit and use a complementary liquor.