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"body": "This is elegant served in beautiful stemmed glasses. If you want to doll it up, add a tiny garnish of mint leaves and a scattering of \n<a href=\"http:\/\/www.styleathome.com\/food-and-entertaining\/recipes\/wild-blueberries\/a\/22207\" target=\"_blank\">blueberries<\/a>, finely diced \n<a href=\"http:\/\/www.styleathome.com\/food-and-entertaining\/recipes\/recipe-peanut-noodles-with-mango\/a\/18878\" target=\"_blank\">mango<\/a> tossed with lime, or a sprinkle of toasted fresh coconut ribbons to each serving.\n<br \/>\n<br \/>\n<strong>Ingredients<\/strong>\n<br \/>\n<ul>\n <li>2 cups water<\/li>\n<\/ul>\n<ul>\n <li>1\/2 cup sugar<\/li>\n<\/ul>\n<ul>\n <li>1 stalk lemongrass, trimmed and thinly sliced<\/li>\n<\/ul>\n<ul>\n <li>Pinch of salt<\/li>\n<\/ul>\n<ul>\n <li>One 13-1\/2 or 14-ounce can unsweetened coconut milk, chilled<\/li>\n<\/ul>\n<br \/>\n<strong>Directions<\/strong>\n<br \/>\n<strong>1<\/strong> Bring the water, sugar, lemongrass, and salt to a full boil in a medium saucepan over medium-high heat, stirring until the sugar is dissolved. Remove the pan from the heat, cover, and let steep for 15 minutes. \n<br \/>\n<br \/>\n<strong>2<\/strong> Pour the lemongrass mixture through a fine-mesh strainer set over a medium glass measure, pressing hard on the solids to extract as much liquid as possible. Let cool to room temperature, then refrigerate, tightly covered, for at least 2 hours, until thoroughly chilled, or for up to 2 days. \n<br \/>\n<br \/>\n<strong>3<\/strong> Put an 8-inch square baking pan in the freezer to chill. \n<br \/>\n<br \/>\n<strong>4<\/strong> Whisk together the chilled syrup and coconut milk in a large glass measure. Pour the mixture into the cold baking pan. Cover with aluminum foil and freeze for 1 hour, or until ice crystals form around the edges. Stir the mixture well with a fork to incorporate the ice and break up any chunks. Continue to freeze, stirring every 30 minutes, for 3 hours, or until the granita has become granular but is still slightly slushy. The granita can be served now, or it can be frozen for up to 4 hours; stir once or twice to break up any large chunks of ice. \n<br \/>\n<br \/>\n<strong>5<\/strong> Serve the granita in glasses or bowls.\n<br \/>\n<br \/>\n<em>Serves 4-6 <\/em>\n<br \/>\n<br \/>\n<hr \/>\n<img align=\"left\" alt=\"Coconut-recipe-book.jpg\" border=\"0\" height=\"130\" hspace=\"0\" src=\"http:\/\/storage.quebecormedia.com\/v1\/sah_prod\/style_at_home\/70e06dea-336c-4f5c-b12b-ca975c303f29\/Coconut-recipe-book.jpg\" vspace=\"0\" width=\"120\" \/>\n<strong>BUY THIS BOOK<\/strong>\n<br \/>\n<em>Excerpted from <a href=\"http:\/\/www.amazon.ca\/gp\/product\/0811865991?ie=UTF8&tag=style-at-home-20&linkCode=as2&camp=15121&creative=390961&creativeASIN=0811865991\" target=\"_blank\">Luscious Coconut Desserts<\/a>. Published by Chronicle Books. Copyright © 2010 by Lori Longbotham. All rights reserved. Reprinted by permission of Chronicle Books. <\/em>\n<br \/>\n<br \/>\n<br \/>\n<br \/>\n<br \/>\n<br \/> \n<p> <\/p>",
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