How to Make Chef Jesse Brune's Lemonade Cilantro Granita Dessert
Le Cordon Bleu-trained Chef Jesse Brune is a Los Angeles-based lifestyle transformation coach and foodie who has appeared on Bravo's Workout, Food Network's Private Chefs of Beverly Hills, and most recently offered his expertise on Home Made Simple on the Oprah Winfrey Network. Here, Chef Jesse will provide easy, celeb-inspired dishes that anyone can prepare at home.
"Alison Sweeney is obsessed with challenges, as made clear every week on The Biggest Loser. When I told her I was creating some recipes for UsMagazine.com, she challenged me to make a dessert using one of her favorite ingredients: cilantro. I'm not one to back down when put to the test, so I decided to get creative and see what I could do," Brune tells Us of his refreshing low-calorie treat.
If the idea of using cilantro in a dessert seems strange, Brune suggests using this recipe as a palette cleanser in between courses.
LEMONADE AND CILANTRO GRANITA (serves 4)
1 cup spring water
1 TBSP fresh cilantro, minced
1 TBSP raw honey
3 TBSP fresh lemon juice
A few ice cubes
Place four small cups or shot glasses in the freezer to chill. Mix all ingredients in a medium-sized mixing bowl. Place a medium pan on stovetop over high heat. Pour the ingredients into the pan and cook for a few minutes, until the liquid begins to simmer. Simmer for about 90 seconds, and then remove from heat. Place the liquid into a blender with a few ice cubes and blend on a high for about one minute. Pour liquid into a small freezer-safe container and freeze for at least an hour, until liquid is completely solid.
When frozen solid, remove from freezer and scrape the top of the frozen dessert with a fork, creating a slushy consistency. When the entire dessert has achieved the slushy consistency, scoop out the granita with a spoon and serve in chilled cup or shot glass.