What’s ahead in the implementation of the Affordable Care Act, and a preview of the 23rd annual W.C. Handy Blues and Barbecue Festival in Henderson.
The Hungry Hoosier’s Strawberry Granita
• 2 quarts fresh-picked strawberries
• 1 cup boiling water
• 1 teaspoon balsamic vinegar
• 1/3 cup sugar
• Mint sprigs, for garnish
Smash the 2 quarts of strawberries using a food grinder, back of a fork, or your method of choice. The goal is to extract as much juice as possible and to break the berries down to very small pieces. This should yield about two and one half cups of juicy pulp. Combine this with the boiling water, balsamic vinegar, and sugar in bowl and whisk until the sugar has dissolved. Pour the liquid into a 13×9 inch baking pan and freeze until hard, about three hours.
When ready to serve, scrape the surface of the frozen berries with a fork and use and ice cream scooper to put the granita into small chilled martini or Champagne glasses or small glass bowls. Garnish each serving with a couple fresh mint leaves. This recipe will yield 4-6 servings.