Autumn’s Entrance

     Autumn doesn’t really exist here in Florida. Bloggers north of me are writing about the entrance of fall, the switch to cooler weather and last days of harvest. For me, however, the only indications of autumn’s arrival are by the date on the calendar and the sudden influx of Indian corn and wart-covered gourds at the grocery store and vegetable stands. We’ve had what some would consider seasonable weather the past few days, only because of a tropical system off of the coast. I get a little jealous, to tell the truth, to read about all of these natural signs of the season. I wouldn’t trade my Florida weather for the world, so I’ll just have to travel one day to see the changing of the leaves and feel the crisp air.

     I was a bit weary of summer’s end at first. I like my fresh berries, tropical fruits and cool salads. How does one deal with the heat of autumn without watermelon juice running down their chin? Only Floridians face such challenges, I think. It was by flipping through my cookbooks one evening that I came to terms with the season change. I would have an excuse to make belly-filling soups and stews, liberally spiced cakes and pomegranates would be on their way! January is prime pomey season here, but they start trickling in the stores long before then. I cannot resist the sweet and tart little jewels.

     Like a sign from the heavens, I found pomegranates my next trip to the local vegetable stand. With my new stock at hand, I set out to make a true Florida autumn dish. I decided on a granita, made with pomegranate juice and fresh basil, studded with little red rubies. The basil yielded a fresh, deep herbal quality to the sweet and slightly tart juice. And granita is the perfect answer to Florida’s autumnal heat. I know I’ll be making this again and again. I can’t help but think it would also make a great margarita slushy, paired with a vegetable quesadilla or fajita.  

Pomegranate Basil Granita2 1/2 cups pomegranate juice1/4 cup basil, lightly packed then chopped1 cup water

1/4 cup corn syrup or sugar

Combine all ingredients and bring to a boil. Take off immediately and let it cool down. Pour into a baking dish and freeze for about two hours. Take it out of the freezer and break up the solid bits, repeating again in two more hours. Fluff with a fork and scatter pomegranate seeds throughout before serving.