Amarula Granita Recipes

ALMOND GRANITA

Steps:

• In a blender, combine all ingredients and process to a puree. Strain into a stainless steel pan and freeze.
• To serve: scrape ice with fork and spoon and place about 4 ounces in a serving glass. Serve immediately.
• In a stockpot, bring milk to a slow boil. Stir in almond meal and whole almonds. Simmer for 30 minutes. Turn off heat, cover pan, and allow to infuse for 20 minutes.
• Uncover, and using an immersion blender, process to puree whole almonds. Strain through a fine strainer lined with a dampened cheesecloth. Stir in flavoring and sugar. Chill over bowl of ice.
• Yield: 2 quarts

MARGARITA GRANITA

Steps:

• Stir the water and sugar in heavy medium saucepan over medium heat until the sugar dissolves. Increase the heat and bring to a boil. Pour into medium bowl. Stir in the lime juice, agave nectar, tequila and lime peel. Refrigerate until cold, about 2 hours.
• Transfer the mixture to a container; cover and freeze until firm, about 2 hours. (Can be prepared 2 days ahead and kept frozen.)
• Freeze 4 margarita glasses for 1 hour. Scrape the granita into the frozen glasses and serve immediately.

COFFEE GRANITA

Steps:

• Combine coffee, sugar, and coffee liqueur in a bowl with a whisk until sugar dissolves.
• Pour mixture into an 8x12- or 9x13-inch dish. Freeze, uncovered, until it just starts to get slushy around the outside, about 1 hour and 15 minutes.
• Take a fork and break the frozen pieces up, stirring into the liquid. Crush any large pieces with the back of the fork.
• Return to the freezer and repeat the process every 30 minutes until you've reached your desired consistency, about 4 to 5 times total.
• Serve immediately or return to the freezer and chill for 8 hours, or overnight, before serving for best results.

AUTHENTIC SICILIAN GRANITA AL LIMONE

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.

FRESH STRAWBERRY GRANITA

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.

FRUIT GRANITA

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.

MARGARITA GRANITA

Steps:

• In a medium saucepan, cook 3 3/4 cups water and sugar over medium-high heat, stirring, until sugar has dissolved, about 1 minute. Stir in lime zest and juice, tequila, and orange juice. Season with 1/4 teaspoon salt.
• Pour mixture into a shallow dish; cool, then cover tightly with plastic wrap. Freeze until set, 6 hours or overnight. Using the tines of a fork, scrape mixture until flakes form. Freeze (covered) until ready to serve. Garnish with lime wedges, if desired.

APEROL GRANITA

Steps:

• Fill a wide flat pan or bowl with ice water, and add the gelatin sheets one at a time. Allow them to sit for about 5 minutes; they should be very flexible but remain intact. Meanwhile, pour the Aperol into a medium saucepan, bring to a simmer, then remove from heat.
• Lift gelatin sheets from the water, allowing excess water to drain off. Transfer sheets to the hot Aperol, and stir until they dissolve completely. Stir in the citrus juices, and pour into a metal 9-by-12-inch pan, or other wide metal pan that will fit into a freezer.
• Place pan in freezer until mixture is completely solid, about 4 hours. To serve, scrape the surface with a fork so the mixture breaks into large flakes. Scoop mounds of the granita into small chilled dishes, and serve at once.

AMARULA GRANITA

Steps:

• Shake one shot of vodka, one espresso shot, two teaspoons of sugar, cream and ice cubes for thirty seconds. Strain into a martini glass and layer one shot of Amarula Cream on top.
• Freeze for 1 hour and scrape with a fork.
• Repeat after another hour and repeat until the consistency looks like ice crystals.