It’s nice when you start enjoying the long drive to and from work you normally despise. It’s the magic of spring. For the first time this morning it was daylight at 6:30 and the weather was warm enough to leave the windows down and take in the jasmine-fragranced breeze while driving to the tune of swaying branches and chirping birds. For once there was no need for a book on CD or predictable radio songs to make the drive tolerable.
The ride back home in the middle of the afternoon was just as nice only brighter and warmer. I could feel summer approaching even though spring has just begun. My craving for ice creams, gelatos, sorbets, granitas, lemonades and all things cold and sweet bloomed out of the blue with the sudden spring flowers. I remembered an old recipe copied on a piece of paper and tucked away in a kitchen drawer where it stayed—like my desire for granita—dormant all winter.
Rebecca of Chow and Chatter hosted me on her blog where I contributed a post with a recipe. I am thankful to her for this wonderful opportunity.
Ricotta Granita with Fresh Berries Recipe
8 ounces Ricotta cheese
2 tablespoons honey
2 tablespoons fresh lemon juice
¼ teaspoon finely grated lemon zest
In a medium bowl, mix the ricotta with the honey, lemon juice and lemon zest. Cover and place in the freezer for 2 hours, stirring occasionally (2 to 3 times). Serve on a bed of fresh berries.