3-INGREDIENT BLUEBERRY CHAMPAGNE GRANITA
Save your fresh berries for eating out of hand: Frozen blueberries have a more intense color and concentrated flavor then fresh ones, so your granita will be deep violet and sweet.
Provided by Dawn Perry
Categories 3-Ingredient Recipes Dessert Frozen Dessert Blueberry Champagne Sparkling Wine
Yield Serves 8-10
Number Of Ingredients 3
Steps:
- Bring sugar, 1 cup blueberries, and 1 cup water to a boil in a small saucepan; cook, stirring, until sugar dissolves, about 5 minutes. Transfer blueberry syrup to a medium bowl set inside an ice bath and let cool.
- Purée syrup and remaining blueberries in a food processor until smooth. Strain mixture through a fine-mesh sieve into a 13x9" (or other 3-qt.) freezer-safe baking dish, pressing on solids to extract as much juice as possible; discard solids.
- Pour sparkling wine into baking dish and stir to combine. Freeze mixture until just beginning to crystallize, about 2 hours. Scrape with a fork, then continue to freeze, scraping every hour, until texture is similar to shaved ice, 3-4 hours more. Cover with plastic wrap and keep frozen until ready to serve.
- Do Ahead
- Granita can be made 5 days ahead; keep frozen.
CHAMPAGNE GRANITA
Steps:
- Combine the sugar and 1 cup water in a saucepan. Bring to a boil and stir until sugar is dissolved. Remove from heat and place in the refrigerator until cold, about 1 hour.
- Using the finest grater you have, lightly scrape the skin of 1 lemon, removing only the top surface of the peel. Squeeze out the juice and remove the seeds from both lemons.
- Open the Champagne or sparkling wine, and pour it into a 9 by 12 by 2-inch pan. Mix in the simple syrup, lemon juice, and grated zest. Place mixture into the freezer. Check after 30 minutes. Using a wooden spoon, break up any ice formed on the sides and stir into the rest of the liquid. Continue to freeze and repeat this procedure every hour for at least 3 hours. Before serving, fluff the granita by "chopping" up any clumps with the spoon or gently whisking the frozen mixture. Spoon into small glasses or cups and serve.
BLUEBERRY GRANITA
Provided by Valerie Bertinelli
Categories dessert
Time 4h10m
Yield 4 to 6 servings
Number Of Ingredients 5
Steps:
- Combine the blueberries, sugar, lemon juice, vanilla and 3/4 cup water in a blender and blend until smooth. Pour the liquid through a fine-mesh sieve into a 9-inch square glass baking dish, pressing hard on the solids with a spatula before discarding. Freeze the mixture, stirring and crushing up clumps of ice with a fork every hour, until it is frozen, but slushy, about 4 hours total. Spoon into glasses and garnish with the mint or basil leaves.
CHAMPAGNE GRANITA WITH STRAWBERRIES
Provided by Molly O'Neill
Categories ice creams and sorbets, dessert
Time 6h15m
Yield Six servings
Number Of Ingredients 8
Steps:
- Mix the 3/4 cup of sugar and water in a small saucepan. Bring to a boil over medium heat and boil until the sugar dissolves, about 1 minute. Let cool. Meanwhile, in a medium-size bowl, combine the berries, 2 tablespoons of sugar, 1 tablespoon of lemon juice, sliced mint and Grand Marnier, if using. Cover and let stand for at least 2 hours.
- In a shallow nonreactive pan, combine the sugar syrup, Champagne, orange juice and 4 1/2 teaspoons of lemon juice. Cover with plastic wrap and freeze for at least 6 hours.
- To serve, scrape the granita with a fork into large crystals. Spoon into chilled martini or other wide-mouthed glasses. Surround with berries and garnish with mint. Serve immediately.
Nutrition Facts : @context http, Calories 113, UnsaturatedFat 0 grams, Carbohydrate 11 grams, Fat 0 grams, Fiber 1 gram, Protein 1 gram, SaturatedFat 0 grams, Sodium 6 milligrams, Sugar 7 grams
BLUEBERRY GRANITA
A cool and refreshing treat. The more frequently you stir granita, the slushier it will be. The less you stir, the icier it will be. Use Splenda® if you prefer.
Provided by Barb
Categories Desserts Fruit Dessert Recipes Blueberry Dessert Recipes
Time 4h15m
Yield 4
Number Of Ingredients 4
Steps:
- Blend the blueberries and sugar in a food processor until smooth; strain through a fine-mesh strainer, pressing with a wooden spoon to separate the blueberry puree from any chunks of skin or seeds.
- Stir the strained blueberry puree, water, and lemon juice together in a shallow glass baking dish or tray. Place the dish in the freezer; scrape and stir the blueberry mixture with a fork once an hour until evenly frozen and icy, about 4 hours. Scrape to fluff and lighten the ice crystals; spoon into chilled glasses to serve.
Nutrition Facts : Calories 149.3 calories, Carbohydrate 38.5 g, Fat 0.3 g, Fiber 2.2 g, Protein 0.7 g, Sodium 2.3 mg, Sugar 34.1 g
CRANBERRY-CHAMPAGNE GRANITA
After serving a heavy holiday meal, I like to offer a light, refreshing dessert, like this gorgeous granita. Because it can be made ahead, there's no last-minute fuss. -Joyce Gemperlein, Rockville, Maryland
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 4 cups.
Number Of Ingredients 4
Steps:
- Place the lime zest in a small saucepan and cover with water. Bring to a boil. Cook and stir for 1 minute. Drain and discard liquid; set the zest aside. , In a small saucepan, bring cranberry juice and sugar to a boil. Cook and stir until sugar is dissolved. Remove from the heat; stir in champagne and lime zest., Transfer to a 13x9x2-in. dish; cool to room temperature. Freeze for 1 hour; stir with a fork. Freeze 2-3 hours longer or until completely frozen, stirring every 30 minutes., Stir granita with a fork just before serving; spoon into dessert dishes.
Nutrition Facts : Calories 196 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 7mg sodium, Carbohydrate 42g carbohydrate (39g sugars, Fiber 0 fiber), Protein 0 protein.
CHAMPAGNE GRANITA
The time it takes to freeze the granita will vary depending on the temperature of your freezer. If there is enough space in the freezer to do so, dividing the mixture between two pans will speed up the process.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes 8 cups
Number Of Ingredients 2
Steps:
- Fill a large bowl with ice and water. Combine sugar and 2 1/2 cups water in medium saucepan, and bring to a boil. Cook until sugar is completely dissolved. Transfer to a large bowl set over the ice bath, and cool completely.
- Add champagne to sugar, and stir to combine. Pour into a 9-by-13-inch pan, and place in the freezer for 30 minutes. Stir with tines of a fork, scraping up icy parts. Return to freezer, and stir every 20 minutes until mixture is frozen and texture is similar to shaved ice. Cover with plastic wrap until ready to serve.
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