Coconut And Kaffir Lime Balsamic Granita

• The Kaffir Lime Syrup
• 2 cups water
• 1 cup sugar
• 1 lime zest
• 1/4 cup fresh kaffir lime leaves sprinkled with a bit of sugar
• The Granita
• 16 ounces can of fresh coconut water
• 6 tablespoons kaffir lime simple syrup
• 6 tablespoons fresh lime juice
• 4 tablespoons coconut white balsamic vinegar

1. mix together 2 cups of water with 1 cup of sugar. Bring the mixture to a boil.rnTake the pan off the heat
2. Add in the Kaffir lime leaves, put a lid on the pot and let the mixture steep for an hour.
3. Strain the zest and leaves out, pour the simple syrup in to a container or bottle. It'll keep refrigerated for a month or so.
4. Pour the coconut water,Kaffir lime syrup, Lime juice, and balsamic vinegar together into a 13 x 9 inch glass or metal pan. Mix it together well.
5. pPop the whole thing into the freezer.rnEvery 30 minutes scrape the crystals together with a fork stirring them and breaking them up. Continue to do this for the next several hours until it's the consistency you want.
6. As I said before, I Iike things to be a bit more tart, so my granita tasted of icy coconut lime with a bite of sweet balsamic coconut flavor, almost a bit of a sweet lime pickle. Scooped into a wine glass, it works as a lovely palate cleanser or a not too sweet treat on a hot Wine Country afternoon.

syrup, water, sugar, lime zest, fresh kaffir lime, coconut water, kaffir lime simple syrup, lime juice, coconut white balsamic vinegar

Taken from food52.com/recipes/21804-coconut-and-kaffir-lime-balsamic-granita (may not work)