Ryan's & John's Gourmet Goodies
The next time you're in San Carmelita, be sure to visit John and me in our new restaurant, ReJuvene. Since you're a friend of Savannah's, we'll treat you to a glass of champagne and a lovely, leisurely dinner.
Our menu includes dishes we've discovered during our trips abroad, including the following from the beautiful island of Sardinia. It's granita, a bit of culinary heaven.
This refreshing dessert is a cross between a gourmet slushy and the most exquisite snow cone you can imagine.
Of the many flavors we've tasted, our favorite is coffee. The crystals lie on your tongue a moment, then melt, infusing your senses with the rich, passionate taste of espresso.
Try the recipe below, and you'll see what I mean!
2 Cups Espresso (7 double shots) or 2 cups of very strong coffee
1 Cup Sugar
1 Teaspoon Vanilla
1 oz. Kahlua
Whipped Cream, Chocolate Shavings, and Cinnamon (optional)
Make your espresso or brew your strong coffee. While it's still hot, pour into a large bowl or pan with a wide bottom. (We use a 9"x13" baking pan.) Add the sugar and stir until melted. Add vanilla and Kahlua. (If Savannah is coming to dinner, add cocoa and cinnamon here.) Stir well. Place it in the freezer. It won't freeze solidly like ice because of the alcohol in the Kahlua.
After 30 minutes, take it out and give it a thorough stir, breaking it up a bit. Put back in the freezer.
Every thirty minutes or so, take it out, scrape the mixture with a fork and fluff it up, then refreeze it. You're looking for a nice, icy, slushy consistency. Fluff and refreeze three times. Total freezer time = 2 to 3 hours
Take it out, give it one last fluff. Serve in a martini glass. If you like, top it off with some whipped cream and chocolate shavings and a sprinkle of cinnamon.
It's an intense flavor, so if you aren't a big fan of espresso, use more whipped cream. Savannah has a bit of granita with her whipped cream. Dirk prefers cola flavored "granita." We slip him a Coke Slurpee from 7-Eleven. It's not like he can tell the difference.