Best Juan Canary Granite Recipes

ESPRESSO GRANITE

Steps:

• Combine the espresso, sugar and Sambuca. Refrigerate until chilled. Pour the espresso mixture into a large shallow pan and place in the freezer. Stir every 20 minutes until there is no liquid in bottom of the pan, about 1 hour. Spoon the granite into four chilled dessert glasses. Top with a dollop of whipped cream and serve.

STRAWBERRY GRANITA

Steps:

• Place the strawberries in a bowl with the sugar and stir to coat the berries. Line another bowl with a double layer of cheesecloth and add the berries.
• Gather opposite corners of the cheesecloth and tie tightly. Repeat with the other two corners, leaving the knot open to slip in a wooden spoon handle. Propping the spoon across the top of a large bowl, suspend the berries. Refrigerate overnight.
• Squeeze as much juice as possible from the berries. Correct for sugar and stir in the salt. Reserve the pulp for jam.
• Pour the strawberry juice into a nonstick baking dish. Freeze for several hours. Use a spatula to cut and scrape the frozen juice into an ice the consistency of snow. Refreeze before serving. Place a few scoops of granita in a bowl and drizzle a few drops of the vinegar over it. Serve.

JUAN CANARY GRANITE

Steps:

• Crack the coriander seeds by pressing on them with the bottom of a cast-iron skillet. In a small bowl, combine the sugar, almond extract, the fresh coriander and the seeds. Add the melon and stir thoroughly. Macerate for 1 hour, refrigerated.
• Pass the melon and juice through a food mill, or puree in a food processor and then pass through a mesh sieve. Discard the solids.
• Add the remaining teaspoon of minced coriander to the liquid and stir. Pour the liquid into 2 pie dishes and place in the freezer for 4 hours. Using a fork, scrape the ice out of the pan, mashing large chunks as necessary. Mound a spoonful on each of 4 plates, garnish with a leaf or two of coriander and serve.