Best Grape Black Currant Granita Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

MULLED WINE GRANITA



Mulled Wine Granita image

Provided by Food Network Kitchen

Time 30m

Yield 6 servings

Number Of Ingredients 7

3 cups dry red wine
1/2 cup sugar
1 cinnamon stick
2 whole cloves
1/2 teaspoon whole allspice
1/2 teaspoon black peppercorns
Whipped cream, for serving (optional)

Steps:

  • Bring the wine, sugar, cinnamon stick, cloves, allspice and peppercorns to a simmer in a saucepan over medium heat, stirring until the sugar dissolves. Cook 5 minutes, then remove from the heat and let stand 15 minutes. Strain the mulled wine into an 8-inch-square baking dish and freeze until hard, about 5 hours. Scrape with a fork and divide among glasses. Serve with whipped cream.

Nutrition Facts : Calories 165 calorie, Fat 0 grams, SaturatedFat 0 grams, Cholesterol 0 milligrams, Sodium 0 milligrams, Carbohydrate 19 grams, Protein 0 grams, Sugar 18 grams

KIR ROYALE SORBET



Kir Royale Sorbet image

Categories     Champagne     Liqueur     Dessert     Frozen Dessert     Summer     Bon Appétit     Fat Free     Kidney Friendly     Vegan     Vegetarian     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Serves 4

Number Of Ingredients 5

1 1/4 cups water
2/3 cup sugar
5 tablespoons crème de cassis (black currant liqueur)
1 1/3 cups chilled dry Champagne
Champagne grapes or other grapes (optional)

Steps:

  • Stir water and sugar in heavy medium saucepan over medium heat until sugar dissolves. Increase heat and bring mixture to boil.Pour mixture into medium bowl. Mix in 5 tablespoons crème de cassis. Chill mixture 2 hours.
  • Stir Champagne into sorbet mixture. Process sorbet mixture in ice cream maker according to the manufacturer's instructions. Transfer sorbet to container; cover and freeze until firm, about 2 hours. (Can be prepared 2 days ahead: keep frozen.)
  • Freeze 4 martini glasses or Champagne coupes for 1 hour. Scoop sorbet into frozen glasses. Garnish with small cluster of grapes, if desired, and serve.

MANGO-CHILE GRANITA



Mango-Chile Granita image

This frozen treat is loaded with delicious mango and a refreshing punch of lime. A dusting of ancho chile powder before serving provides a nice warming kick.

Provided by Food Network Kitchen

Time 4h20m

Yield 4 servings

Number Of Ingredients 6

3/4 cup sugar
2 cups mango nectar
1 ripe mango, peeled and cubed
Juice of 2 limes
Kosher salt
Ancho chile powder, for topping

Steps:

  • Combine the sugar and 1/2 cup water in a medium saucepan and bring to a simmer over medium-high heat. Cook, stirring occasionally, until the sugar dissolves, about 1 minute; transfer to a blender and let cool completely.
  • Add the mango nectar, cubed mango, lime juice and a pinch of salt to the blender and puree until smooth. Press through a fine-mesh sieve into an 8-inch-square stainless-steel or glass baking dish.
  • Freeze until ice crystals begin forming around the edges, about 45 minutes. Use a fork to scrape the crystals toward the center of the pan, then continue freezing, scraping every 30 minutes, until frozen, about 4 hours. Serve topped with chile powder.

MINT JULEP GRANITA



Mint Julep Granita image

A granita is essentially a fluffy, fancy snow cone. This is an adult-friendly, super refreshing version inspired by a cocktail.

Provided by Food Network Kitchen

Categories     dessert

Time 11h

Yield 6 to 7 (1-cup) servings

Number Of Ingredients 3

1/4 cup packed fresh mint leaves, plus more for garnish
1/2 cup sugar
1 cup bourbon

Steps:

  • Put 6 or 7 glasses in the refrigerator to chill.
  • Cook 3 cups water, the mint and sugar in a medium saucepan over medium-high heat, stirring occasionally, until the sugar is dissolved, about 2 minutes. Strain through a fine-mesh strainer into a medium bowl, pressing on the mint with the back of a spoon to extract all the juices. Let cool completely, or chill over an ice bath.
  • Stir in the bourbon, and pour into a 3-quart (9-by-13-inch) glass or metal baking pan. Cover with plastic wrap, and freeze overnight.
  • Scrape the surface of the ice with a fork in long, light strokes to create a snowy texture. Break up any remaining lumps. Freeze the granita again for at least 2 hours before serving. Fifteen minutes before you are ready to serve, put 6 to 7 glasses in the refrigerator to chill. Serve the granita in the glasses, garnished with fresh mint leaves.

Related Topics