Best Summertime Soy Granita Recipes

SUMMERTIME SOY GRANITA

Summertime Soy Granita image

My husband isn't big on soy milk however I use it for different recipes & always seem to have half the container left & nothing to do with it. Here is a great recipe from the Silk website to "preserve" your soy milk in an even better form!! You could probably use regular/plain or even coconut milk/almond milk/rice milk and just add more vanilla, sugar...whatever!! Cook time is freeze time!!!! Hope you enjoy!

Provided by Mindelicious

Categories Soy/Tofu

Time 8h5m

Yield 3 1/2 cups, 6 serving(s)

Number Of Ingredients 7

Ingredients

1/3 cup sugar
1/3 cup water
1 teaspoon vanilla extract
1/4 teaspoon ground cinnamon
2 1/2 cups vanilla-flavored soymilk
1/3 cup slivered almonds, toasted
mint sprig (optional)

Steps:

Combine sugar and water in a small saucepan. Bring to a boil, and cook 1 minute or until sugar dissolves. Remove from heat and whisk in vanilla, cinnamon and soy milk.
Cool mixture completely; pour into an 8-inch square baking dish. Cover and freeze at least 8 hours or until firm.
Remove from freezer; scrape entire mixture with a fork until fluffy. Spoon into a freezer-safe container; cover and freeze for up to 1 month. When ready to serve, scoop into dessert cups, sprinkle with almonds and garnish with mint sprigs.

CUCUMBER AND SAKE GRANITA

Cucumber and Sake Granita image

Provided by Matt Lee And Ted Lee

Categories appetizer

Time 20m

Yield Serves 6 to 8 as a first course or tiny middle course

Number Of Ingredients 7

Ingredients

1/4 cup sugar
4 cups peeled and chopped English cucumbers (about 2 pounds)
1 cup chopped honeydew melon
1 tablespoon lime juice
1/4 cup sake
Sea salt
2 shiso leaves, cut into very thin strips (mint may be substituted)

Steps:

In a blender, purée the sugar and 1/4 cup water on high for 2 minutes. Scrape down the sides, let rest for a minute and then purée again for 30 seconds.
Add the cucumbers, melon, lime juice, sake and a pinch of salt. Purée the mixture until smooth, then strain through a fine-mesh sieve set over a large baking dish. Freeze the mixture. Scrape with a fork until light and fluffy, like fresh snow. Serve in small bowls or glasses, topped with a light sprinkle of sea salt and shiso leaf.

Nutrition Facts : @context http, Calories 59, UnsaturatedFat 0 grams, Carbohydrate 13 grams, Fat 0 grams, Fiber 1 gram, Protein 1 gram, SaturatedFat 0 grams, Sodium 351 milligrams, Sugar 10 grams

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