The Arkansas Flower and Garden Show was held recently in Little Rock, and I sweetly suggested to Hubby that WE would like to attend. He was not overjoyed sweet to accommodate my “suggestion,” but he wouldn’t admit to any of his golfing buddies where he would be spending Sunday afternoon.
I always like to attend whenever I can go. It seems to bring me out of my Winter doldrums and flush into Spring. Believe me, I am DEFINITELY ready for warmer weather.
For this week’s Pink Saturday at How Sweet the Sound, I thought I would share with your some of the ‘”pink” from the flower show. Congratulations to Phyllis Byrum, President of the Arkansas Federation of Garden Clubs, and Jo Krallman, Chairman of the Arkansas Flower and Garden Show, for hosting a terrific event. Both of these very talented ladies and I use to be in garden club together. I’m working on my photography skills, I promise:)
I have lots more, but I think I will share those at another time. Don’t these just say, “Spring is coming?”
And….with Spring comes those delicious Arkansas strawberries that we so enjoy. If you’ve never tasted these, oh my! I don’t think that there is a sweeter, more vibrant strawberry to be found. Those supermarket winter berries are a pitiful substitute, but I suppose they are better than nothing. Well, maybe.
This strawberry granita recipe comes from The Perfect Scoop by David Lebovitz. I got this book last summer and have really enjoyed using it. My grandchildren love ice cream, especially Nana’s homemade ice cream when they can get it. This granita has such a light, fresh strawberry taste. I just know you will really enjoy it.
Strawberry Granita
Makes approximately 1 quart.
Place a large rectangular glass baking dish in the freezer (lasagna size is perfect). Let it remain there at least one hour.
2 pounds fresh strawberries, rinsed and hulled
6 Tablespoons sugar
1 cup water
few drops freshly squeezed lemon juice
6 Tablespoons sugar
1 cup water
few drops freshly squeezed lemon juice
Slice the strawberries and toss them in a large bowl with the sugar, stirring until the sugar begins to dissolve. Cover and let stand at room temperature for 1 hour, stirring every so often.
Combine the strawberries and their liquid with the water and a few drops of lemon juice in a blender or food processor and puree until smooth. Press the mixture through a strainer to remove any seeds.
Pour the mixture into the chilled dish and place in the freezer. Begin checking it after about 1 hour. Once it begins to freeze round the edges, take a fork and stir the mixture, breaking up the frozen parts near the edges and raking them toward the center.
Return the dish to the freezer, then check every 30 minutes, stirring each time and breaking up any large chunks with a fork, until you have fine crystals of homemade granita.
If at any time the granita freezes too hard, simply leave it out at room temperature for a few minutes to allow it to soften enough to be stirred again.
You can top ice cream or sorbet with the granita. Or, you can do as we do, and just enjoy it as is. Leibovitz suggests that you can top it with whipped cream, if you dare!
I hope you will join me this week for Crock Pot Wednesday. Enjoy your weekend.
Lovely flowers!
Debbie
The dessert looks yummy, and the flowers are so pretty!
Happy PS!
In Shoes We Trust,
Maggie Mae
“Do these shoes Match this purse?”
The strawberries aren’t ready up here until June, and you’re right…the winter “knock-off’s” aren’t the same! I’ll be saving this recipe for the real deal!
Beautiful flowers! I’m getting antsy for spring too!
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Looks like a yummy recipe. Lovely, just lovely flower images. Happy St. Patrick’s Day!
Joyce M
What beautiful flowers! Happy Pink Saturday. Grace
Nice pink! The strawberry granita sounds delicious.
We got that cookbook last summer too! I love love love it! Gave it 5 stars on Amazon!
MMM! THat looks really good! I think it would be so cool to go to a flower show, but I’m sure my allergies would ruin my day : ( It must give you hope Spring is in the air!! Have a wonderful weekend and enjoy your Pink Saturday! Sherri: )
What lovely pink flowers! The strawberry dessert looks fabulous too, I may have to try that one!
Looks like your photography skills are pretty good. (c:
Pretty and yummy too, what could be better than that?? Happy Pink Saturday, Char
Very pretty – Happy late Pink Saturday!