It is currently 55 degrees F ( 13 degrees Celcius) and snowing in Yokohama, Japan.
It is snowing beautiful white and pale pink flowers from the sakura trees (cherry blossom tree) that are in full bloom. When the wind blows the sakura off the trees, it looks like it is snowing.
I was daydreaming of the days of when we used to live in Japan and would visit Negeishi Shirin Koen (park less than 5 minutes walk from my apartment). Every day during sakura season, I would go for a walk in the park. If I close my eyes and relax, I can still feel the cool breeze on my skin, smell the sweet and tantalizing aroma of the sakura, and could see the flowers of the sakura gently falling from the sky. This fleeting thought gave me insiration for a delightful snowy dessert.
Sakura Grenadine Granita with Coconut Cream is a delicately sweet dessert. It is cool, refreshing, floral and dreamy with a little drizzle of coconut cream. When you take your first bite you can taste the delicate sweet floral aroma of the sakura and essence of raspberry mingle in your mouth. Then the coconut cream balances the taste with a creamy and dreamy little finish, just like the snow falling from the trees.
I searched my kitchen and found the last little serving of sakura tea nestled in with my tea collection. Now I needed a little something sweet and to give it a gentle pink color and there it was in the cupboard, a bottle of grenadine (pomegranate syrup). I needed a topping for my dessert that looked like snow but is delicately sweet and floral and is lactose free. I stood there and closed my eyes. I took myslef back in time where the sakura looks likes snow falling from the sky and then my inspiration was born... Sakura Grenadine Granita with Coconut Cream
If serving this dessert to adults, a lovely alternative topping (instead of adding the coconut cream) is to drizzle a little umeshu (Japanese plum liquor) on top of your Sakura grenadine granita. Umeshu is a delightful sweet liquor. Umeshu tastes delicious cold and it pairs beautifully with the sakura flower aroma for a delightful ending to a meal.
Sakura season is one of the my most favorite times of the year in Japan but it has a very short season. "Hanami" is the Japanese word used to describe the traditional custom of enjoying the beauty sakura flowers. Sometimes this can also include the beautiful ume (plum) flowers but more commonly the sakura. Rain, wind and temperatures can have a strong effect on the process of the sakura season.
As expected, the areas further to the south that have warmer weathers usually bloom first and then it moves further north as the temperatures start to rise. I think this year is one of the earliest sakura seasons on record.
For those of you that have may have missed my Norimaki mochi with sweet sakura glaze here is the recipe link and my dear friend, Annina's beautiful photo of the sakura. https://www.hwcmagazine.com/dietary-restrictions/glutenfree/norimaki-mochi-with-sweet-sakura-glaze/.
It is tradition in Japan for family members to enjoy the sakura together. Many families and couples can be seen having a picnic in the parks or visiting areas just to get those stunning photo shots. It is a time of celebration with many Cherry Blossom Festivals.
Traditional music is played, many new sakura treats will be available, kimonos are worn and the city is vibrant. In certain locations such as Shinjugyoen and Ueno Park, there are many sakura and ume (plum) trees and the views and photo opportunities are just amazing but the crowds, after 10am, can be intense. In some parks, they even have night viewing of the sakura and they have beautiful lanterns to light your way.
Sakura Grenadine Granita with Coconut Cream
Ingredients
- sakura tea (cherry blossom) - 2 tea bags or loose leaf tea (can substitute with Ume plum tea)
- water - 2 cups (hot for steeping tea)
- grenadine (Pomegranate syrup) - ½ cup-¾ cup (depending on how sweet you like it)
- coconut cream - 1 cup
- sugar or sugar alternative - 3 tablespoons (adjust to your personal preference, I used coconut sugar)
- fresh coconut - 1 teaspoon grated (garnish)
- umeshu (plum liquor) - drizzle for garnish (optional)
Instructions
- Steep Sakura tea for about 5 minutes in hot water. Set aside and let chill down.
- Add Grenadine syrup to tea mixture stir together and place in a tupperware container and place in the freezer. (If diabetic, do not use grenadine syrup. Maple Groves Farms makes a great little diabetic red raspberry syrup that would be a nice alternative here) Adjust your addition of grenadine to your desired taste. I do not like my desserts too sweet.
- About every half hour, scrape the ice mixture with a fork to keep it from freezing like an ice block. It should look like the consistency of snow.
- Make the coconut syrup: In a small sauce pan add coconut milk and sugar (or diabetic sugar alternative) and cook over low heat for about 5- 8 minutes or until it is thick and creamy. (This will make extra coconut syrup and let me tell you this is fantastic on top of your tropical pancakes in the morning so that is why I made a bigger batch) You could reduce amounts of coconut milk and sugar by half, if you wish. I used white granulated sugar as I wanted a pure white glaze but you can use sugar alternatives such as agave but it makes your glaze a beige color but it tastes lovely. (If diabetic substitute with a sugar alternative of choice) Adjust sugar for your level of desired sweetness. I do not like my desserts super sweet.
- Flake the sakura grenadine granita with a fork, one last time, and scoop into the glasses. Drizzle with sweetened coconut cream and top with fresh grated coconut. For the adults you can substitute a drizzle of umeshu (plum) liquor for the sweetened coconut cream. Enjoy!
Jeno @ Weeknite Meals says
Visiting Japan while the sakuras bloom is on my bucket list!!! Thank you for the post Bam, now I want some of the granita!
Healthy World Cuisine says
Hello Jeno, start your vacation planning to Japan for next year now. It will be everything you always hoped for. Take care, BAM
Kristi @ My San Francisco Kitchen says
This is the perfect treat for this beautiful Spring weather!
Healthy World Cuisine says
Thanks Kristi, Thank you and hope you have a blast on your spring holiday.
dianeskitchentable says
Not only does that sound like a taste sensation, the photos are stunning, especially love that second one. That would be so impressive to serve for guests.
Healthy World Cuisine says
Thank you Diane, getting these photo shots was a real challenge as in this Hong Kong heat and humidity my granita was melting fast. I quickly dealt with that by consuming the evidence. Take care, BAM
Alex says
What a beautiful, beautiful suggestion. I'm completely surrendered to the photos and your description of it. And the presentation in so lovely. Wow.
Healthy World Cuisine says
Alex, Thank you for you so very kind comment. I am so glad I could bring the celebration of spring and sakura to your home. Have a super weekend. BAM
nancyc says
This sounds like a great spring dessert!
Healthy World Cuisine says
I think I even accidentally posted this on the first day of spring- purely coincidental may I add. Have a super weekend. BAM
Karen says
What a breath of fresh spring air. Your post, photos and granita...just beautiful.
Healthy World Cuisine says
I have my fans on full blasts pointing in your direction. I am so glad that your finally getting my warm breeze from Hong Kong! thank you for your kind comment and really do hope it warms up for you soon.
john@kitchenriffs says
Love the color! This is gorgeous. And I'll bet wonderful tasting. I've never had a raspberry grenadine, only pomegranate ones - love the idea. Great pictures, great post, great recipe - thanks so much!
Healthy World Cuisine says
Dear John, Thanks for your lovely comment and thanks for catching my typo and I have updated the post accordingly. I think that serves me right trying to help my youngest with his maths homework at the same time I am writing a post. I guess my right and left side of my brain were not communicating. Grenadine is of course is (Pomegranate syrup) but if you are diabetic then I also tried a lovely dietetic raspberry syrup in exchange for the grenadine and it was a nice alternative. Have a super weekend and take care, BAM
Dawn Klinghoffer says
What a beautiful color - I can see the cherry blossoms blooming in Seattle soon too, I can't wait!!
Healthy World Cuisine says
I am so happy to hear this. Old man winter has really overstayed his invitation this year.
Jo (http://blog-diggidy.com) says
Sounds delish....and it's soooo pretty!!
Healthy World Cuisine says
Thank you Jo...I heard that things were warming up a bit in Michigan. I wish that I was in Japan now so that I could garnish my dessert with real sakura flowers.
wok with ray says
You must have had a wonderful experience in Japan and that is something I would like to do and experience someday. Love this granita, Bam. So gorgeous! 🙂
Healthy World Cuisine says
Ray, I think Japanese Sakura viewing is something to put on your bucket list. I promise you won't be sorry, just practice your Nihongo before you go... I hope your weather is warm enough that you can enjoy a granita soon. Take Care, BAM
lambyknits01 says
Ooh...what a gorgeous color!
Healthy World Cuisine says
Thank You, sending some spring warm breezes your way. BAM
Fine Dining at Home (@fdathome) says
I can see how this stirs the memories. Shame we are in for more snow in the UK tomorrow! On the lactose free front, do you have Lactofree cream/milk etc in HK yet?
Healthy World Cuisine says
Oh David I am sorry sorry to hear this about snow in the UK again, didn't mother nature get the email message that spring is here... Maybe it went to her spam inbox...We have soy milk alternatives, almond milk, but no lactose free milk products yet. I don't think there is a big need for it as most locals make their own homemade soya milk from scratch every morning. Stay warm and take care, BAM
albertocook says
DELICIOUS
Healthy World Cuisine says
Thanks
Carine says
It looks very good and it's so beautiful!
Healthy World Cuisine says
It goes well with your Japan exhibition in Central station post.
Sawsan@ Chef in disguise says
Oh Bam this is such a sweet post!
I love this time of year, my mum's aunt has a garden full of cherry trees and visiting her at this time of the year feels like walking into a fairy tale with all those delicate petals falling around you with the slightest breeze
Your dessert is a beautiful celebration of color and tastes! loved reading your thought process on making it
Healthy World Cuisine says
Hello Sawson, I am so happy even even for a moment that I could help bring you back to that very happy moment of Sakura celebration. Sakura snowing from the sky puts a smile on everyones face. Thank you for your kind comment and sometimes it is amazing the things we can make from our pantry items , if we only have a little imagination. Take Care, BAM