STRAWBERRY GRANITA
The mellowed acidity of aged balsamic vinegar pairs perfectly with the sugary sweetness of strawberries. For a special presentation, garnish with wild strawberries.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 3h20m
Number Of Ingredients 7
Steps:
- To make the sugar syrup, combine 3/4 cup water and 4 tablespoons sugar in a small saucepan. Cook over medium heat, stirring until sugar has dissolved, about 2 minutes. Cool to room temperature.
- Place half the strawberries in a blender with the sugar syrup, lemon juice, and vodka, if using. Puree. Transfer to a fine mesh sieve and press on puree, pushing the pulp through. Discard seeds remaining in sieve.
- Pour mixture into a shallow 8-inch square pan. Freeze 2 to 3 hours, or until almost completely frozen. Scrape granita with a fork to make it flaky. Freeze for another hour and scrape again. When ready to serve, scrape again.
- About 30 minutes before serving, quarter remaining strawberries lengthwise and transfer to a bowl. Add remaining tablespoon sugar, pepper, and vinegar; mash slightly with a fork, keeping mixture chunky. Add basil.
- To serve, scrape some granita into 4 glasses and top with smashed strawberries.
Nutrition Facts : Calories 110 g, Protein 1 g
FRESH STRAWBERRY GRANITA
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
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
LIME GRANITA
Make and share this Lime Granita recipe from Food.com.
Provided by Sharon123
Categories Dessert
Time 15m
Yield 4 cups
Number Of Ingredients 4
Steps:
- In a small saucepan, combine sugar with 3 cups water.
- Bring to a boil.
- Reduce heat and simmer for 5 minutes.
- Chill for 1 hour.
- Stir in lime juice and zest.
- Pour mixture into a shallow metal cake pan and freeze, crushing and stirring the lumps with a fork every 30 minutes for 2 to 3 hours, or until it has a slushy, granular texture.
- Serve immediately.
STRAWBERRY LIME GRANITA
A granita is similar to a sorbet since it is a mixture of fruit puree and simple syrup that is frozen to develop ice crystals which are broken up with a fork. You can process the mixture in an ice cream maker for a smoother texture and you'll have a sorbet. The simple syrup can be made up to a week in advance, but must be made the night before.
Provided by threeovens
Categories Frozen Desserts
Time 4h6m
Yield 8-10 serving(s)
Number Of Ingredients 7
Steps:
- Make a simple syrup the night before, or up to a week ahead of time.
- In a small saucepan, bring the water to a boil over medium high heat; add the sugar and stir to dissolve, about 30 seconds.
- Reduce heat to low and cook another 5 minutes until the mixture is slightly thickened.
- Remove from heat; let cool to room temperature, then refrigerate overnight.
- About 3 to 4 hours before you will serve the granita, chill a 13x9 inch metal baking pan in the freezer.
- Combine the strawberries and lime juice in a blender; puree on high speed.
- Reduce speed to low setting and add the simple syrup.
- Blend for a few seconds just to incorporate.
- Take the chilled pan from the freezer and pour in the fruit mixture; return to freezer, uncovered.
- After an hour, the mixture should have just begun to set in the middle.
- Using a fork, break up the crystals and swirl around until you have a wide pile of mush in the center of the pan.
- Freeze for two more hours, breaking up the crystals once or twice.
- To serve: remove pan from freezer and let stand several minutes, if frozen solid.
- Use a fork to break up mixture, then scoop, with a spoon, large mounds into serving dishes or martini glasses.
- Drizzle a heaping teaspoon of condensed milk over each portion and a squeeze of lime, if desired.
- Garnish with mint sprig and wedge of lime.
Nutrition Facts : Calories 135.1, Fat 0.3, Sodium 1.9, Carbohydrate 34.4, Fiber 2.3, Sugar 30.4, Protein 0.8
FRESH STRAWBERRY GRANITA
Categories Berry Fruit Dessert Freeze/Chill Frozen Dessert Strawberry Spring Summer Vegan Bon Appétit Fat Free Kidney Friendly Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes about 6 cups
Number Of Ingredients 4
Steps:
- Stir first 3 ingredients in small bowl until sugar dissolves. Blend 3 cups strawberries in processor until smooth. Add sugar syrup and blend until combined.
- Pour mixture into 13x9x2-inch nonstick metal baking pan. Freeze until icy around edges, about 25 minutes. Using fork, stir icy portions into middle of pan. Freeze until mixture is frozen, stirring edges into center every 20 to 30 minutes, about 1 1/2 hours. Using fork, scrape granita into flaky crystals. Cover tightly and freeze. (Can be made 1 day ahead. Keep frozen.) Scrape granita into bowls. Garnish with berries and serve.
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