Lemon granita with stevia | Glutenfreewhisk

 Everyone as kids must have indulged in barf ka gola. The OG kala khata flavor. Granitas are a fancy version of it, and I am giving this fancy version a healthier twist by using fresh stevia leaves to sweeten it. If you haven't eaten barf ka gola then this is very similar to slushie. Granita can be tricky if excessive or too little sugar is added to the mixture. And the correct timing of scraping is also important. To be honest I still am not an expert in noting the time and scarping it because I think it is way to tedious. Scraping after every two hours was way too long and my granita became rock solid. Initially, scarping after every half an hour or 1 hour was more suitable for me and I was achieving the granular crystals. I believe it might vary with the coldness of your freezer, so you have to work accordingly.

The major reason I think is the use of stevia leaves because as I have mentioned the use of right amount of sugar is important. And since, I am making a healthier version with stevia the regular setting of granita and scarping it has not worked as it should have ideally. Though, I have received the result by scarping also which was definitely difficult, but I have used a blender to get the granita consistency because it was easier and it felt right.

I am also not a fan of stevia but its benefits especially when I have a sweet tooth and I love eating desserts daily makes me want to choose it every now and then. One thing I have noticed about stevia leaves is that if you eat the leaves raw, they are so sweet that the taste and sweetness will linger for the longest time. But while adding fresh leaves I have to use a bunch of extra leaves to achieve the sweetness I am looking for. And I always add less because the leaves are so sweet, but their sweetness gets lost in the recipe. I find it strange sometimes. Yes, it is definitely healthier and wise to use stevia rather than sugar or honey or jaggery if you too are someone who crave sweets daily like me. So, use stevia drops or stevia leaves every now and then and if you like it then great it makes the sweet indulgences guilt-free.

This is episode 31 in my summer recipe series because this fancy version of barf ka gola is tangy, minty, lemony and resembles childhood memories. Although, I was not a fan of barf ka gola. I am more of an ice cream girl. And now you know how to make granita both by scraping it and the easier way of pulse blending in a blender. It is that simple. If you love eating ice creams like me then opt for these homemade healthier ice cream versions that are no short of flavors or the feel of an ice cream. My recipe for creamy mango ice cream is guilt-free and super yummy for even the kids to enjoy almost daily.

Granitas can be made using any fruit or flavor because they are so versatile. They are a version of sorbet but with ice crystals. If you are looking for some great sorbet or sorbet like recipe then you can check my amazing creamy peach sorbet recipe which is just two ingredient recipe that will make your summers happy. It also has a tangy homemade masala sprinkle on top that elevates the experience of eating a sorbet. You can also check a dole whip inspired sorbet like recipe cherry dole whip with stevia. I like calling it a mix of sorbet and dole whip because it is not lactose free and it resembles more like a sorbet than a dole whip.

For a rectangular sandwich bread loaf tin with a lid you can select this product. It is perfect to set granitas and make nicest bread loafs at home. I have used fresh stevia leaves from my garden, but you can use stevia powder or stevia drops available online. Since I have never used any of those, I am not recommending any product here.

INGREDIENTS -

2 cups water

10-15 fresh mint leaves

Fresh stevia leaves, to taste

Juice of 1 and a half lemon

1 tsp lemon zest

For Garnish

A cherry

METHOD -

1. In a blender jar take water, mint leaves and stevia leaves and blend until the leaves are crushed.

2. Now to this blended sweet liquid add lemon juice and lemon zest, mix it up and pour it in a container with a lid for it to refrigerate. I am using a bread loaf tin with a lid.

3. Freeze this and after every half an hour or one hour scrape the top crystallized layer with a fork and freeze again. Repeating the process a few time until you get all the water resembling like soft tiny snow crystals.

Or

4.  Let the mixture freeze for few hours. Break the ice and pulse blend a chunk of it until it resembles like snow crystals.

5. Garnish with a whole cherry or with some stevia or tulsi leaves and indulge.

Note - The first way is recommended but I prefer the second way as it saves the time and the repeated scraping with a fork because trust me getting the time right does not work for me. The choice is yours.

Check the full recipe on YouTube (Gluten_free_whisk) - Lemon granita with stevia recipe.

Lemon granita with stevia | Glutenfreewhisk