Best Strawberry Rose Granita Recipes

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STRAWBERRY GELEE WITH ROSE GRANITA



Strawberry Gelee with Rose Granita image

A striking showcase for fresh strawberries, this make-ahead summer dessert is even more refreshing when topped with rosé granita (like frosé but better!).

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Time 4h45m

Yield Makes 6

Number Of Ingredients 6

2 1/2 pounds strawberries, hulled
3/4 cup sugar
1/4 teaspoon kosher salt
1 tablespoon fresh lemon juice
2 1/4 teaspoons unflavored gelatin (1 package)
1/3 cup dry rosé wine

Steps:

  • Thinly slice 6 small berries; set aside 6 more for garnish. Coarsely chop the rest and puree in a food processor with sugar, salt, and lemon juice. Add 1 3/4 cups cold water; pulse to combine. Pass mixture through a fine-mesh sieve; discard seeds. Let mixture stand 10 minutes. Skim and discard any surface foam. (You should have about 4 cups purée.)
  • Sprinkle gelatin over 3 tablespoons cold water. Let stand 5 minutes. Heat 1/2 cup purée in a small saucepan over medium-high until warm to the touch. Add gelatin mixture, stirring until dissolved; then stir into 2 1/2 cups purée. Divide mixture among 6 heatproof glasses or shallow bowls. Add sliced strawberries, pushing them down into mixture. Refrigerate until set, at least 4 hours or, covered, up to 2 days.
  • In an 8-by-8-inch baking dish, mix together remaining 1 cup purée and rosé. Freeze 2 hours. Scrape with a fork. Freeze 1 hour and scrape again. Keep frozen; when ready to serve, scrape again.
  • Slice strawberries reserved for garnish; divide among glasses. Spoon 2 to 3 tablespoons granita on top. Serve immediately.

STRAWBERRY-ROSE GRANITA



Strawberry-Rose Granita image

Get excited for this adorable strawberry grown-up snow cone! The super summery combo of rose wine and strawberries makes the perfect granita.

Provided by Food Network Kitchen

Categories     dessert

Time 4h20m

Yield 12 servings

Number Of Ingredients 4

1 cup hulled strawberries plus 12 large strawberries
3/4 cup rose wine
2 tablespoons superfine sugar
Fresh mint sprigs, for serving

Steps:

  • Put the hulled strawberries in a bowl and set aside. Cut off and discard the tops of the 12 large strawberries and trim the bottoms so that they sit upright. Use a small melon baller to scoop out the inside of each strawberry to make a small cup, adding the scooped flesh to the bowl with the hulled strawberries. Wrap and store the berry cups in the refrigerator until ready to assemble.
  • Combine the rose, sugar and bowl of strawberries and scooped flesh in a blender and blend on high until smooth. Strain through a fine-mesh sieve into an 8-inch square metal pan. Freeze 3 to 4 hours, scraping the mixture with a fork every hour to make it slushy. Wrap and freeze until ready to serve. The granita can be made a day ahead and stored overnight.
  • Working in batches, remove the strawberry cups from the refrigerator and fill with a spoonful of the granita, mound some more on top and top with a sprig of mint. Store the assembled granita cups in the freezer while assembling the remaining cups to prevent them from melting.

STRAWBERRY GRANITA DESSERT WITH ROSE WATER



Strawberry Granita Dessert With Rose Water image

From DeliciousLiving.com. I love to sprinkle rosewater on sliced strawberries and thought it would taste good in this recipe, too. As I was preparing to post this recipe, the idea occurred to me how good blackberries would be as a substitute for the strawberries. Just a thought and a suggestion... Molto facile!

Provided by COOKGIRl

Categories     Frozen Desserts

Time 16m

Yield 8 serving(s)

Number Of Ingredients 6

2 lbs slightly overripe strawberries, chopped
1 cup powdered sugar, sifted (see Homemade Powdered Sugar)
1 lemon, juice of
1 1/2 teaspoons rose water (my addition)
8 teaspoons heavy cream
lemon verbena leaves (my addition) or fresh variegated mint leaf (my addition)

Steps:

  • Gently wash and hull strawberries, then place in a food processor.
  • Process until pureed. It may be necessary to add a small amount of water to help blend the strawberries.
  • Working in batches, press purée through a fine sieve to extract seeds (discard seeds). Note: I admit: I'm lazy and skip this step. I leave it for you to decide whether to remove the seeds or not.
  • Whisk powdered sugar, lemon juice and rose water into pureed strawberries. It should seem a little too sweet and a little too sharp; both tastes will be muted slightly when frozen.
  • Pour the strawberry purée into a bowl or large tub; for best results, the mixture should be no deeper than about 1 inch.
  • Freeze until solid, at least 1 hour.
  • Remove from freezer 5 minutes before serving.
  • Using a sturdy scoop or spoon, mound granita into *goblets and cap each with a trickle of cream. The cream will solidify, semifrozen, like a snowcap on a pink mountain.
  • *I used fancy dessert glasses which were placed in the freezer and chilled to get that "frosted" effect.
  • Garnish with lemon verbena or mint leaves.
  • Very important: serve immediately.

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