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!
Nami | Just One Cookbook says
You are always so creative! I would never thought of making something with sakura theme (besides sakura mochi maybe). I love the coconut cream. And after I read your post, I miss sakura fubuki... ah so beautiful.
Healthy World Cuisine says
Konnichi wa Nami-san, you are so sweet. You always come up with brilliant traditional Japanese dishes. I bet your parents are loving this week as things are really blooming now in the Yokohama/ Tokyo area. This is just my version of the sakura moment using the items I happen to have in my pantry. I really hope my hubby brings home some more sakura tea as now I am all out of stock. Ja mata, BAM
Tandy says
I can just imagine the floral notes of this dessert 🙂
Healthy World Cuisine says
Thanks Tandy. I am sure that you can substitute your usual fructose into this dish.
Carolyn Chan says
Japan is in the air ! I can't stop thinking about it, and here you are reminding me how much I loooove that place. The Japanese are so good at creating food that reflects nature, this is a perfect example.
Healthy World Cuisine says
Thank you Carolyn. I wish I was in Japan this week. Actually, Mr. Anonymous is going next week. Lucky boy... I hope he brings home some beautiful shots of the sakura.
Healthy World Cuisine says
Hello Carolyn, and thanks for your kind comment. I am so glad even if it was just for a quick moment that you were able to remember the sakura in Japan. I love the Japanese attention to detail and I am sure this week is just so fun with festivals and many treats to enjoy.
ChgoJohn says
Buona sera! Such a lovely post, BAM. Really. Your words painted such wonderful scenes, while you used those memories to create this beautiful granita. I imagine that it would be quite a reminder for anyone lucky enough to have seen sakura season. Maybe one day I will. Till then, I'll have some of your granita and dream. Thanks. 😉
Healthy World Cuisine says
Thank you John. I am so jealous as Mr. Anonymous will be going to Japan next week. I hope he read my post and is aware that I need some more sakura tea and does a restock of my Japanese cooking supplies. LOL
jothetartqueen says
How lovely! To be able to bask in the beauty of the sakura flowers in Japan is one of the things I always want to do. Hopefully I can head to Japan in April next year.
Sakura granita looks really pretty and I imagine it will take you back to your days spent in Japan.
where did you get your sakura tea from? I have never seen it.
Healthy World Cuisine says
Hello Jo,
You should start planning your trip now as this is a very busy travel season in Japan. I know you will have a lovely time. I purchased my sakura tea from the Muji store here in Hong Kong. I have also seen in many stores that have a speciality tea selection like in City super in our times square or any Asian market that carries Japanese goods.
Mich Piece of Cake says
This is just so refreshing! Never had sakura in anything before and would love to try the flavours.
Healthy World Cuisine says
Let me try to help you imagine the taste of sakura. It is slightly floral, slightly plum essence and slightly numbing to the tongue after a moment. It is just delightful.
Hannah (BitterSweet) says
This is the stuff that dreams are made of... I always get so nostalgic around cherry blossom season, yearning to be in Japan to experience it again. There is just nothing else like it on earth; it's absolutely magical. I think you really did put a lot of that magic into this dish, it's just so brilliantly thought out and beautifully presented.
Healthy World Cuisine says
Hai Hannah...To top it all off I am so jealous as Mr. Anonymous is heading to Japan this upcoming week during peak sakura season. It is a magical experience that I hope everyone can experience at least once in their life. Thank you so much for your lovely comment and memories and experiences are a great way to bring about recipe creations.
Barb Bamber (@justasmidgen1) says
Isn't this just the prettiest post I've seen in a long, long while, Bam! You've combined the beauty of the flowering sakura with a snowing image in my mind.. then followed up with the loveliest of delicate desserts. I'd definitely have the plum umeshu on top:) xx
Healthy World Cuisine says
Thank you Smidge. I know that if you wrote this post you would have had a lovely poem to go with it...but I will leave the poem writing to you. I have to rely on my memories and experiences to help me capture the moment. However my husband, that lucky guy, is heading to Japan next week. I am so jealous!!!!The umeshu is really nice on top and highly suggested.
yummychunklet says
What a sweet little dessert!
Healthy World Cuisine says
Thanks and have a super weekend.
Eha says
What a beautifully told story to go along with these lovely photos . . . remember the first few times we were driven out of Tokyo to Lake Hakone to watch the blossoms . . . one of the loveliest sights I had ever seen. And I have to admit you again tempt this non-dessert eater with your oh so different dishes: just have to try this once I get some grenadine . . .
Healthy World Cuisine says
Hello Eha, a sakura viewing experience in Japan is something that you will always remember and cherish. I highly suggest it. For those that have not gone before, just do not go to the really busy places as that is not relaxing and the whole purpose for the trip is to relax and be one with nature and of course a picnic. I do not make my desserts very sweet. I do not like the very sweet western desserts but prefer lightly sweet Asian desserts. So many people may find hey might want to add more grenadine to the granita or sugar to their coconut milk. Have a super weekend. BAM
GourmetGetaways (@GourmetGetaway) says
Oh these are the most beautiful and delicious looking images!! So pretty!
It reminds me of cherry blossoms 🙂
Healthy World Cuisine says
Thank you and I am glad I could bring back some fond memories of the sakura season. Have a great weekend. BAM
Kristy says
I have never made a granita BAM. It's been on my list for a while too. This one sounds delicious and I just love the color. I can just imagine the trees. I can also imagine how good 50 F degrees would feel. It's so stinking cold here right now. Still...I imagine this would be refreshing no matter the temperature. I like the coconut over the top as well. 🙂
Healthy World Cuisine says
Sending some warm thoughts your way Kristy! Please put granitas on your list for this summer as most all kids absolutely love them. You do not have to use sakura any fruit you like will work beautifully. Pureed strawberries, raspberries, kiwi, mango, you get the idea and mix with a little simple syrup and freeze. It is just that easy. No weird dyes, you can make it more healthy by adding alternative sweeteners and you will be the coolest mom on the block!
Nazneen | Coffee and Crumpets says
How beautiful! The Sakura, your granita, just lovely. Love the tradition in Japan that you described and I know that I would definitely be out there with everybody else!
I am taking a break driving to Texas ( hubbys turn to drive) and reading your delightful post. I wish I had some granita right now, because its hot here!
Nazneen xx
Healthy World Cuisine says
Nazeen, I hope you are having a lovely trip and enjoy the wedding activities. Actually, I am completely jealous as my husband is heading to Japan next week and it will be peak sakura bloom and it is just stunning. I know you would love the sakura season. Have a relaxing week and take care, BAM
Norma Chang says
Lovely, lovely and deightful spring treat.
Choc Chip Uru says
This granita is beyond gorgeous my friend and delicious - It is very fitting regarding its Japanese inspiration 🙂
Cheers
Choc Chip Uru
Healthy World Cuisine says
Thanks CCU. I know there is not any chocolate in there but I promise you would like it all the same.