Morocco has become one of my most popular culinary tour destinations, and once you go, you'll know why.
Miles of rich blue Mediterranean coastline and delicious food and wine await!
The secret is out — Portugal is a food and wine lover's dream destination!
Want to indulge your senses in the heart of the Mediterranean? Sicily has you covered!
This is the kind of place that makes you feel as though you’ve entered a dream world and also right at home!
You've heard the hype. But what you won’t know until you go there is that it’s TRUE!
Prepare to be astounded by the endless vineyards, food and vibrant lifestyle that make this destination so special!
Ready to explore the “real Greece”? With its rich history, azure water, and delicious food, this island has it all!
4 to 5 packed cups (1 1/2 pounds) hulled strawberries 1 cup water 1 cup sugar 1 tablespoon lemon juice 2 ½ cups Strawberry Compote
In a blender, puree the strawberries until smooth. Stain through a fine mesh strainer. You should have approximately 2 cups of strawberry puree.
Mix the water and sugar in a saucepan and heat over high heat until the sugar dissolves. Add the sugar syrup and lemon juice to the strawberry puree.
Pour the mixture into a shallow 13" X 9" metal or glass baking dish. Place in the freezer until ice crystals begin to form, 1 1/2 to 2 hours.
Whisk with a fork to move the crystals. Continue to whisk with a fork every thirty minutes until the mixture is completely crystallized and like slush, 2 hours.
To serve, spoon or scoop the granita into iced serving dishes and top with the chilled Strawberry Compote.
1 cup hulled and coarsely chopped strawberries 1/3 cup sugar 1 piece of lemon peel, 2 inches long removed with a vegetable peeler 2 cups sliced strawberries ½ cup blueberries 1 teaspoon lemon juice
For the compote, puree 1 cup of the hulled and coarsely chopped strawberries in a food processor or blender to obtain a smooth puree. Strain through a fine mesh strainer into a clean bowl.
Place 1/2 cup water, sugar, and lemon peel in a medium pan over medium high heat and bring to a boil. Add the strawberries and blueberries and remove from the heat. Remove the lemon peel and discard. Stir in the strawberry puree. Chill.
Makes about 2 cups
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