Best Simple Fruit Juice Granita Recipes

Authentic Sicilian Granita al Limone image

Provided by Buckwheat Queen

Time 3h40m

Yield 10

Number Of Ingredients 5

2 cups water
1 cup white sugar
1 cup freshly squeezed Meyer lemon juice
5 lemon wheels
2 tablespoons lemon zest

Steps:

Pour water and sugar into a saucepan. Heat over medium, stirring until sugar melts; do not bring to a boil. Remove from heat when the sugar has completely dissolved and the water is no longer cloudy. Add lemon juice and stir until combined. Refrigerate until cold, about 30 minutes.
Pour into a freezer-safe dish that has a tight lid. Cover and put into the freezer until it begins to freeze around the edges, but is still slushy in the center, about 45 minutes.
Lightly stir the crystals from the edge of the granita mixture into the center using a fork and mix thoroughly. Replace the lid. Close the 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 crystals are separate and the granita is light, dry, and fluffy.
Serve each portion with 1/2 of a lemon wheel and fresh lemon zest on top.

Nutrition Facts : Calories 95.3 calories, Carbohydrate 28.3 g, Fat 0.2 g, Fiber 2.9 g, Protein 0.8 g, Sodium 3.4 mg, Sugar 20.6 g

Fruit Granita image

Provided by Martha Stewart

Yield Makes about 3 cups

Number Of Ingredients 2

2 cups fruit juice, strained
1 cup Simple Syrup with Flavoring Ideas

Steps:

Combine all ingredients in a deep-sided metal pan, and place in freezer, uncovered, until it is nearly set, at least 4 hours, whisking mixture every hour.
Remove mixture from freezer, and scrape surface with the tines of a fork until it is the texture of shaved ice. (Mixture can be frozen overnight without whisking; remove from freezer in the morning, and let sit at room temperature about 10 minutes to allow it to slightly soften before scraping with a fork.) Serve.

Fresh Strawberry Granita image

Provided by Chef John

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

Tropical Fruit Granita image

Yield Serves 6

Number Of Ingredients 5

3 cups tropical fruit juice blend (such as pineapple-orange-passion fruit)
4 1/2 tablespoons sugar
1 1/2 tablespoons dark rum
1 tablespoon fresh lime juice
3/4 teaspoon vanilla extract

Steps:

Stir juice and sugar in large bowl until sugar dissolves. Add rum, lime juice and vanilla. Pour mixture into shallow baking dish. Freeze until mixture is entirely crystallized, stirring frequently and scraping crystals from around edges, about 5 hours. (Can be prepared 2 days ahead. Cover and keep frozen.)
Using tines of fork, scrape frozen juice mixture to form small flakes. Spoon granita into goblets and serve.