Flavor isn't intense enough
From Fine Cooking Issue 002.
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A historical recipe
Fine Cooking Issue 002, by The Taunton Press.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Ingredients 1 ingredient
Method
Chef Wood
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Hello, I'm Chef Wood. Ask me anything about this recipe, whenever you like. Press play, or say “next”, and I'll read you the steps one at a time.
Chef Wood answers only when you ask, so take all the time you need. His answers come from AI and are general cooking guidance.
- For any fruit granita where some additional red color isn't a problem, add two tablespoons to half a cup of pomegranate syrup to bring up the flavor (see the sidebar on p.
- 55).
- For light-color fruit granitas, add a little vanilla extract or lemon juice.
- Or make the granita with syrup infused with mint leaves or a vanilla bean.