We’re in that awkward transition between summer and fall. Those fleeting weeks where it somehow makes sense to wear sandals with a sweater or drink a pumpkin latte on an 80-degree day. And even though it’s time to start plucking apples from the trees at nearby orchards, we’re not quite ready to douse super fragrant, just-picked apples in cinnamon and bake them in a pie.
That’s where our candied apple granita (recipe below!) comes in—a refreshing way to use some of that 20-pound bag of local gala apples (preferably from Lynd Fruit Farm if you are if you’re in the Columbus area). Adding a few beet shavings gives it a fun, bright pink color, and cool contrast to Salty Caramel ice cream.
And when the weather starts to turn chilly and you’re ready for apple pie, resist the urge! Instead saute sliced apples with butter, brown sugar, and fresh herbs like tarragon. Then top with fresh granola, spiced nuts, or pie crust cookies for a little crunch, and your favorite ice cream.
(Pro tip: Pick up a gallon of fresh apple cider at your nearest fruit farm and turn it into spiced cider concentrate like we did for Drinkin’ Tyme at Jeni’s HQ last week. The whole office smelled like an apple orchard had exploded.)
Candied Apple Granita with Salty Caramel ice cream
Makes about 10-12 large servings
- 12 apples, sliced with skin and core removed
- ½ cup sugar
- 2 lemons, juiced
- Beet shavings for color, optional
- 2 pints Salty Caramel ice cream
Add apples, sugar, lemons, and beet shavings to a blender, and blend until fully combined. Pour the mixture into a 9×9 pan and freeze it.
Every 2 hours, remove the pan from the freezer and scrape the mixture with a fork to loosen it up. Repeat the process until the apple mixture is frozen, about 6 hours.
Have fun with plating. Go traditional and place a few generous scoops of granita in a shallow bowl, and top with a scoop of Salty Caramel. Garnish with fresh whipped cream or springs of thyme. Or, serve it parfait style in a glass, layering granita with Salty Caramel and garnish.