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!
rsmacaalay says
Nice one, first time Ive seen granita served with coconut cream. Looks very interesting I got to make some at home
Eva Taylor says
Hi Bam, we are anxiously awaiting our beautiful cherry blossoms in High Park, Toronto Canada. These 2,000 trees were given to us as a gift from Japan in 1959 in appreciation of accepting relocated Japanese after the Second World War (we have almost as many people visit was Washington DC). Last year we had such a mild winter the trees bloomed very early so visitors actually missed the prime; we're very lucky as we can walk to see them from our home. I ride my bike by them every day by the time they bloom. This year they will be on time as we've had a very cold and wet winter.
Your granita looks wonderful and refreshing. I often serve a granita as an intermisso, between courses. I'll bookmark this one for sure. Thanks.
Healthy World Cuisine says
Hello Eva, thank you for sharing your beautiful story. I almost feel like I am there with you in DC. I am so delighted you will be able to enjoy this beautiful experience. I hope you take lots of photos. This sakura grenadine granita would be lovely between courses to cleanse the palate, but I would not put on the coconut cream if using for this purpose,only on top for desserts. I hope you have air in your bike tires, as sakura season is coming up soon. Take care, BAM
bentodays says
The granita looks lovely! And the blossoms are so pretty! My son was just reading an article about the sakura blossoms right before bedtime.
Healthy World Cuisine says
Thank you. Sakura season is beautiful but very short, so we have to enjoy it while it lasts.
Nancy/SpicieFoodie says
One day I hope to be in Japana for the Spring festival and to see the sakura trees. Your dessert is a great way of welcoming the new season.
Healthy World Cuisine says
Hello Nancy, I think if it is possible everyone should add Japans sakura season to their bucket list for travel. It is just breath taking. I am delighted you liked my sakura inspiration. Have a super week. BAM
Daisy@Nevertoosweet says
Ohhh I love the sound of sakura granita 🙂 So yum!!! But I don't think I've seen the tea bags here in Melbourne >_< Will have to stock up in HK next time ~
Healthy World Cuisine says
Hello Daisy, thank you. I actually found sakura cha at muji stores and times square city super. If you ever do a stop over in HK give me a ring. Take care, BAM
Kathleen Richardson says
Much as I love snow, you've got me wishing it was a warm, warm day. I would sit outside savoring my beautiful Sakura Grenadine Granita with Coconut Cream. What a beautiful dessert, BAM.
Healthy World Cuisine says
Thank you Kathleen. I am sure spring is right around the corner, but I do remember snow in Michigan on Mothers day a few years ago... so I can't promise. You need to get some of the little drink umbrellas and fruit for decoration so you feel in the true spring spirit.
Tonette Joyce says
ooooooh! Words fail me!
Healthy World Cuisine says
Thanks Joyce, wishing you a restful rest of the weekend.
thatskinnychickcanbake says
Oh, the cherry blossoms are just stunning! I'm afraid we will have real snow weekend...crazy. I hope it will be granita weather soon...yours is beautiful!
Healthy World Cuisine says
Hello Liz, I have the fan on full blast sending warm breezes from HK your way. I am sure spring will be there soon and try a little umeshu over your granita. Take care, BAM
Balvinder says
I love traditions like these where you enjoy the dessert together. I wasn't familiar with sakura but now I am and love the grenadine granita.
Healthy World Cuisine says
Sakura flavorings are very popular in Japan but most generally used in a sweet mochi desserts.
{Main St. Cuisine} says
What a lovely post! I had no idea about Sakura season. It sounds like such a beautiful time of year. I really want to try the tea you mentioned in your recipe too. Do you think that is something I can find here in the states? Thank you, Bam!
kellysiew says
What a beautifully written post. I would really love to go to Japan must to witness this. And your creation sounds every bit as beautiful as how you described the Sakura season.
Healthy World Cuisine says
Kelly if you ever get the chance to go to Japan during Sakura season then go. I promise it is beautiful. Thank you for your kind comment and I am glad you liked this sakura granita.
sweetsimplestuff says
Beautiful dessert, story and photos!
Healthy World Cuisine says
Thank you Brenda. Enjoy your weekend. BAM
Promenade Claire says
What a wonderful way to celebrate Spring - to wander under the blossoms, whether lit by lanterns or natural sunlight. And a delightful recipe BAM - I haven't heard of Cherry Blossom tea - I'm intrigued !
The shot of the blossoms with the water in the background is perfect too!
Healthy World Cuisine says
Hello Claire, if you ever see sakura tea in a shop, pick some up. I promise you will love it. It is really delicious. My dear friend Annina-san took that photo shot of the sakura trees. She lives in Yokohama.
Anne ~ Uni Homemaker says
What a refreshing treat, not to mention how pretty the color is. I love how it's served in a martini glass, so elegant! Lovely post Bobbi.
Healthy World Cuisine says
Hello and thanks Anne, the marini glass makes it convenient to drizzle over the umeshu plum wine.
Maureen | Orgasmic Chef says
This granita is beautiful and you're right about the sakura season but anyone lucky enough to see it will never forget it. Beautiful post, Bam.
Healthy World Cuisine says
Thank you Maureen. Sending some bright springy floral thoughts your way. Hoping spring comes soon for you. BAM