Best Maple Granita Recipes

Applesauce Granita with Maple Yogurt image

Provided by Melissa d'Arabian : Food Network

Categories dessert

Time 1h10m

Yield 4 servings

Number Of Ingredients 5

2 cups unsweetened applesauce
1 teaspoon lemon juice
1/2 cup plain regular fat free yogurt (not Greek-style)
1 tablespoon good quality maple syrup
1/2 teaspoon ground cinnamon

Steps:

For the Granita: In a shallow 8-inch square pan, stir the applesauce and lemon juice together and spread the mixture evenly in the pan. Place the pan in the freezer for at least 1 hour.
For the Sauce: In a bowl, combine the yogurt, maple syrup, and cinnamon. Chill the sauce until ready to serve.
Remove the granita from the freezer. With a fork, scrape the surface of the granita to gently fluff it up. Serve immediately, in dessert glasses or dishes, drizzled with yogurt sauce.

Maple Granita image

Provided by Chef Regina V. Smith

Time 4h10m

Yield 6 serving(s)

Number Of Ingredients 7

3 1/2 cups water, preferrably spring water with no chlorine taste
1/2 cup maple syrup, preferrably Canadian medium amber
1 teaspoon gingerroot, finely minced
3/4 cup lemon juice
2 cups granulated sugar
2 cups blueberries
1/4 cup of fresh mint

Steps:

Whisk together water, maple syrup, ginger, lemon juice and sugar in a large saucepan.
Place saucepan over high heat and bring to a boil for 2 minutes. REduce heat to medium and cook for an additional 5 minutes.
Remove from heat and pour into a large 2 inch deep baking dish. Freeze for 4 hours or overnight.
To serve scoop granita into chilled glasses and garnish with blueberries and fresh mint.

Nutrition Facts : Calories 365.1, Fat 0.2, Sodium 7.2, Carbohydrate 94.7, Fiber 1.6, Sugar 88.1, Protein 0.6

Maple-Orange Granita image

Provided by Martha Stewart

Time 2h45m

Number Of Ingredients 5

2 cups orange juice (from 5 oranges), plus 2 oranges, peel and pith removed, flesh cut into pieces for serving
3 tablespoons maple syrup
Salt
3 tablespoons light sour cream
Ground cardamom (optional)

Steps:

Stir 2 tablespoons syrup and pinch of salt into juice. Transfer to a shallow 2-quart dish. Freeze 2 hours, scraping with a fork every 30 minutes (mixture should icy and fluffy).
Stir together sour cream, remaining tablespoon syrup, pinch of salt, and cardamom if using. Divide among 4 bowls. Top with granita and orange segments.