Best Raspberry Strawberry And Orange Granita Recipes

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RASPBERRY, STRAWBERRY, AND ORANGE GRANITA



Raspberry, Strawberry, and Orange Granita image

Yield Makes 8 servings

Number Of Ingredients 7

1 cup orange juice
3/4 cup water
1/2 cup honey
1/4 cup sugar
1 teaspoon grated orange peel
1 16-ounce package fresh strawberries, hulled, quartered (about 3 1/2 cups)
2 1/2-pint baskets fresh raspberries

Steps:

  • Combine orange juice, 3/4 cup water, honey, sugar, and orange peel in blender. Add half of strawberries and half of raspberries; puree until almost smooth. Add remaining berries; puree until smooth. Pour mixture out onto 13x9x2-inch baking pan. Freeze until edges are icy and center is slushy, about 1 hour 30 minutes. Stir icy edges into slushy center. Freeze granita until solid, stirring every 45 minutes, about 3 1/2 hours longer.
  • Using fork, scrape granita down length of pan, forming icy flakes. Cover and freeze at least 1 hour and up to 2 days. Spoon granita into glasses.

RASPBERRY GRANITA



Raspberry Granita image

Perhaps the most eye-popping of all the granitas, this one has a color that perfectly matches the dazzling flavor of the raspberries. If using frozen raspberries, let them thaw before you purée them.

Yield makes about 2 cups (500 ml)

Number Of Ingredients 3

4 cups (480 g) raspberries, fresh or frozen
1 cup (250 ml) water
1/4 cup (50 g) sugar

Steps:

  • Pass the raspberries through a food mill, or purée in a food processor and press through a sieve to remove the seeds. Stir in the water and sugar, stirring until the sugar is dissolved. Freeze according to the instructions for freezing granita on page 145.
  • Super Lemon Ice Cream (page 85) and Lemon-Buttermilk Sherbet (page 117) are two of my favorite pairings with Raspberry Granita.

RASPBERRY GRANITA



Raspberry Granita image

Categories     Dessert     Valentine's Day     Low Sodium     Wheat/Gluten-Free     Raspberry     Summer     Vegan     Bon Appétit

Yield Makes 6 servings

Number Of Ingredients 5

1 cup water
3/4 cup plus 2 tablespoons sugar
3 cups fresh raspberries (about 16 ounces)
1 tablespoon fresh lemon juice
Fresh raspberries

Steps:

  • Combine water and sugar in medium saucepan. Stir over medium heat until sugar dissolves. Bring to boil. Remove from heat. Chill syrup until cold.
  • Meanwhile, mash 3 cups raspberries in medium bowl. Stir in lemon juice. Mix in sugar syrup. Pour mixture through strainer, pressing on solids to extract as much liquid as possible. Pour mixture into shallow baking dish. Freeze until almost firm, stirring frequently, about 2 hours.
  • Continue freezing granita until firm (do not stir), at least 3 hours or overnight. (Granita can be prepared 3 days ahead. Cover and keep frozen.)
  • Using fork, scrape surface of granita to form crystals. Scoop crystals into glasses. Garnish with raspberries.

FRESH STRAWBERRY GRANITA



Fresh Strawberry Granita image

You can make and serve this gorgeous Italian frozen iced dessert anytime, but it's really best enjoyed during the summer months. Not only is it cold and delicious, but it forces you to stick your hot, sweaty face in the freezer four or five times to stir. The technique of using a fork several times to mix the freezing granita results in perfect icy crystals.

Provided by Chef John

Categories     World Cuisine Recipes     European     Italian

Time 2h25m

Yield 8

Number Of Ingredients 6

2 pounds ripe strawberries, hulled and halved
⅓ cup white sugar, or to taste
1 cup water
½ teaspoon lemon juice
¼ teaspoon balsamic vinegar
1 tiny pinch salt

Steps:

  • Rinse strawberries with cold water; let drain. Transfer berries to a blender and add sugar, water, lemon juice, balsamic vinegar, and salt.
  • Pulse several times to get the mixture moving, then blend until smooth, about 1 minute. Pour into a large baking dish. Puree should only be about 3/8 inch deep in the dish.
  • Place dish uncovered in the freezer until mixture barely begins to freeze around the edges, about 45 minutes. Mixture will still be slushy in the center.
  • Lightly stir the crystals from the edge of the granita mixture into the center, using a fork, and mix thoroughly. Close freezer and chill until granita is nearly frozen, 30 to 40 more minutes. Mix lightly with a fork as before, scraping the crystals loose. Repeat freezing and stirring with the fork 3 to 4 times until the granita is light, crystals are separate, and granita looks dry and fluffy.
  • Portion granita into small serving bowls to serve.

Nutrition Facts : Calories 68.8 calories, Carbohydrate 17.1 g, Fat 0.3 g, Fiber 2.3 g, Protein 0.8 g, Sodium 26.3 mg, Sugar 13.9 g

RASPBERRY SORBET OR GRANITA



Raspberry Sorbet or Granita image

No ice cream machine required! Partially sweetened with honey to give it a delicious sun-ripened quality. Very tart and very flavorful. This recipe is versatile, as the finished product can be an icy granita or smooth sorbet.

Provided by Toasted Garlic

Categories     Desserts     Fruit Dessert Recipes     Raspberry Dessert Recipes

Time 6h25m

Yield 10

Number Of Ingredients 5

4 (6 ounce) containers fresh red raspberries
½ cup honey
4 cups water, divided
¾ cup white sugar
½ cup light corn syrup

Steps:

  • Place raspberries in work bowl of a food processor, and process until smooth. If an extra smooth sorbet is desired, press pureed raspberries through a fine sieve to remove seeds. Whisk together pureed raspberries and honey in a large bowl.
  • Combine 3 cups of water, sugar, and corn syrup in a large saucepan; stir to combine. Bring to a boil over high heat. Boil until sugar is dissolved, about 2 minutes; do not stir. Stir the sugar water and the remaining 1 cup of water into the raspberry puree.
  • Make an ice bath by filling a very large bowl with water and ice. Set the bowl of raspberry puree in the ice bath, and whisk until cool. Pour cooled puree into a 9x13 baking dish, and cover; freeze until solid, 6 to 8 hours.
  • To make a coarsely textured granita, use a fork to scrape frozen puree into small crumbs. For a deliciously silky sorbet, transfer frozen puree to a food processor and process until smooth.

Nutrition Facts : Calories 189.4 calories, Carbohydrate 49.4 g, Fat 0.4 g, Fiber 4.7 g, Protein 0.7 g, Sodium 13.7 mg, Sugar 36.5 g

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