APPLE CELERY GRANITA
Steps:
- Put crushed vitaminutes C and sugar in a 1-quart container that will fit under spout of juicer.
- Using juicer, juice apples and celery into container. Spoon off foam and stir until sugar is dissolved.
- Pour into an 8- to 9-inch square stainless-steel or glass baking pan and freeze until partially frozen, about 1 hour. Scrape and stir with a fork, crushing any lumps. Continue to freeze, scraping once or twice, until evenly frozen, about 2 hours more.
- Stir together wasabi and enough water to make a pourable sauce.
- Scrape granita to lighten, then serve sprinkled lightly with sea salt and drizzled lightly with oil and wasabi sauce.
CELERY APPLE GRANITA
Before the storm of desserts comes the palate-cleansing calm. This playful, snowy mound of savory celery with hints of green apple and tarragon refreshes after the preceding spread. Counterintuitive as it may seem, taking a break before dessert¿to eat a pre-dessert¿will help you enjoy the sweet abundance that awaits.
Provided by Shelley Wiseman
Yield Makes 8 servings
Number Of Ingredients 6
Steps:
- Crush vitamin C tablet in a bowl with back of a spoon, then line a sieve with dampened flour sack cloth and set over bowl.
- Purée apples with 1/3 cup water in a food processor (do not use a blender) until almost smooth, then pour into cloth. Bunch up cloth around mixture and squeeze as much clear juice as possible through cloth (about 11/2 cups). Discard solids remaining in cloth. Rinse and wring out cloth, then return to sieve.
- Purée tarragon with remaining 1/3 cup water in processor until water is deep green, then add celery and purée until almost smooth. Pour into lined sieve and squeeze out juices (about 1 1/2 cups) into bowl with apple juice. Stir in 1/2 teaspoon salt and 1/4 teaspoon pepper.
- Freeze mixture in an 8-inch square baking dish, scraping and stirring with a fork every 30 minutes, until frozen, at least 3 hours. (It will be too hard to scrape once fully frozen.)
GREEN APPLE-MINT GRANITA
Provided by Food Network Kitchen
Time 4h25m
Yield 4 servings
Number Of Ingredients 4
Steps:
- Combine the sugar and 2 cups water in a small saucepan and bring to a simmer over medium heat. Cook, stirring, until the sugar dissolves, about 4 minutes; transfer to a blender and let cool completely.
- Add the mint to the blender and puree until smooth. Strain through a fine-mesh sieve into an 8-inch-square stainless-steel or glass baking dish. Finely grate the skin of the apple into the pan (you won't need the rest of the apple), then stir in the lime juice.
- Freeze until ice crystals begin forming around the edges, about 45 minutes. Use a fork to scrape the crystals toward the center of the pan, then continue freezing, scraping every 30 minutes, until frozen, about 4 hours.
- Avoid aluminum pans-they can react with the acidic ingredients and produce a metallic taste. Use stainless steel or glass instead.
APPLE TARRAGON GRANITA
Provided by Emeril Lagasse
Time 4h20m
Yield 4 to 6 servings
Number Of Ingredients 4
Steps:
- Place the sugar and tarragon in a food processor or blender and pulse until the tarragon is finely ground and the sugar is green. Transfer the tarragon sugar to a medium bowl; add the apple juice and lemon juice and whisk to combine. Let the mixture stand for 10 minutes, stirring it occasionally, until the sugar has dissolved.
- Pour the mixture into a 9-inch-square nonreactive metal baking pan and place it in the freezer. Stir the mixture, pulling a fork back and forth through it, every 45 minutes or so for 4 hours, or until frozen. The mixture will become a fluffy, icy concoction.
- To serve the granita, spoon it into chilled dishes.
APPLE TARRAGON GRANITA
Looking for a something-different twist on a classic Italian treat? Fresh tarragon complements the sweet, bright apple flavor of this icy grown-up dessert. -Debby Harden, Williamston, Michigan
Provided by Taste of Home
Categories Desserts
Time 10m
Yield 6 servings.
Number Of Ingredients 4
Steps:
- In an 8-in. square dish, combine all ingredients until sugar is dissolved. Freeze 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 125 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 4mg sodium, Carbohydrate 32g carbohydrate (30g sugars, Fiber 0 fiber), Protein 0 protein.
FRUIT GRANITA
It couldn't be easier to whip up this Italian ice with a crystalline texture. All you need are simple syrup and fresh fruit juice -- try watermelon, grapefruit, or apple.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes about 3 cups
Number Of Ingredients 2
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.
APPLE MINT GRANITA
Created at the suggestion of Sharon123 during the Zaar World Tour 4. Does not count freezing and cooling time.
Provided by Member 610488
Categories Frozen Desserts
Time 1h5m
Yield 4 cups
Number Of Ingredients 6
Steps:
- Mix apple juice and mint leaves and allow to combine overnight in refrigerator. Strain mint leaves out of apple juice.
- Place a shallow metal pan in freezer. In a nonreactive saucepan, combine applesauce, mint flavored apple juice, sugar, lemon juice and salt. Bring to a boil, then simmer uncovered about 20 minutes.
- Cool to room temperature.
- Pour apple mixture into chilled pan; return to freezer. Stir every 20 minutes until it thickens into coarse crystals, about 1 hour.
- Stir granita and mound into small cups. Serve immediately.
Nutrition Facts : Calories 308.8, Fat 0.4, SaturatedFat 0.1, Sodium 85.1, Carbohydrate 79.2, Fiber 3.2, Sugar 49.2, Protein 0.6
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