Apple Tarragon Granita Recipes

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APPLE TARRAGON GRANITA



Apple Tarragon Granita image

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

3 cups unsweetened apple juice
1/2 cup sugar
2 tablespoons coarsely chopped fresh tarragon
4 teaspoons lemon juice

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.

GREEN APPLE-MINT GRANITA



Green Apple-Mint Granita image

Provided by Food Network Kitchen

Time 4h25m

Yield 4 servings

Number Of Ingredients 4

1/2 cup sugar
1 cup packed fresh mint
1 large Granny Smith apple
Juice of 2 limes

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 MINT GRANITA



Apple Mint Granita image

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

4 cups clear unsweetened apple juice
10 mint leaves
4 cups organic unsweetened applesauce
7 tablespoons sugar
2 tablespoons lemon juice, preferably fresh squeezed
1/8 teaspoon salt

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

APPLE TARRAGON GRANITA



Apple Tarragon Granita image

Make and share this Apple Tarragon Granita recipe from Food.com.

Provided by threeovens

Categories     Frozen Desserts

Time 4m

Yield 4-6 serving(s)

Number Of Ingredients 4

1/2 cup sugar
1/2 cup fresh tarragon leaves (4 sprigs)
3 cups apple juice
4 teaspoons fresh lemon juice

Steps:

  • Place sugar and tarragon in a food processor and pulse until the tarragon is finely ground and the sugar is green; transfer to a medium bowl and whisk in apple juice and lemon juice.
  • Let stand 10 minutes, stirring occasionally so that sugar dissolves completely.
  • Pour mixture into a 9 inch square pan and place in freezer; stir, by pulling a fork through mixture, every 45 minutes until frozen, about 4 hours.
  • Serve in chilled dishes.

Nutrition Facts : Calories 185.4, Fat 0.2, Sodium 5.6, Carbohydrate 47.1, Fiber 0.2, Sugar 45.4, Protein 0.1

APPLE TARRAGON SAUCE



Apple Tarragon Sauce image

Provided by Timothy Egan

Categories     easy, condiments

Time 15m

Yield 1 3/4 cups, 4 to 6 servings

Number Of Ingredients 8

1/4 cup apple cider or juice
1/4 cup white wine
1/4 cup clam juice
1 tablespoon minced shallots
6 tablespoons chilled unsalted butter, sliced very thin
4 tablespoons julienned Granny Smith (or other tart) apple
2 teaspoons chopped fresh tarragon
Salt and freshly ground black pepper

Steps:

  • In a 1-quart saucepan over medium-high heat, combine the apple cider, wine, clam juice and shallots. Bring to a boil, lower heat and simmer until reduced by two-thirds, 5 to 7 minutes.
  • Whisk in chilled butter slices. Add apple and tarragon, and salt and pepper to taste. Serve hot over grilled or broiled trout.

Nutrition Facts : @context http, Calories 122, UnsaturatedFat 3 grams, Carbohydrate 3 grams, Fat 12 grams, Fiber 0 grams, Protein 1 gram, SaturatedFat 7 grams, Sodium 116 milligrams, Sugar 2 grams, TransFat 0 grams

CELERY APPLE GRANITA



Celery Apple Granita image

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

1 (1,000-mg) tablet vitamin C (ascorbic acid)
2 Granny Smith apples, very coarsely chopped
2/3 cup water, divided
1 tablespoon chopped tarragon
4 cups very coarsely chopped celery ribs (from 1 bunch)
Equipment: a flour sack or linen cloth

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 GRANITA



Green Apple Granita image

Categories     Side     Apple

Yield serves 8

Number Of Ingredients 5

1 cup water
2 cups sugar
Juice of 3 limes
5 Granny Smith apples, about 2 pounds, peeled, cored, and cut into medium dice
1/2 cup apple liqueur, such as Apple Pucker

Steps:

  • In a large pot over medium heat, combine the water and sugar. Cook and stir until the sugar has dissolved and the syrup looks clear, about 5 minutes. Remove from the heat and cool the syrup by pouring it into a bowl and putting it into the refrigerator or over an ice bath.
  • Put the lime juice into a large bowl. Add the apples to the lime juice, and toss as you go so they don't turn brown. Put the apples and lime juice, sugar syrup, and apple liqueur in a blender; puree until completely smooth. Pour the apple mixture into a shallow baking pan and freeze for 1 hour. Using a fork or a couple of chopsticks, break up all the ice crystals on the bottom and sides of the pan. This incorporates air so the final product literally melts in your mouth. Freeze for 3 to 4 hours, until the mixture has reached a frozen granular consistency. You can serve it two ways: Either rake the granita with the tines of a fork for a snow-cone-like product or run an ice-cream scooper down the length for a smooth Italian-ice-like result. Spoon it into a wine or martini glass.

TARRAGON AND WHITE WINE GRANITA



Tarragon and White Wine Granita image

Note: These recipes have been adapted from 'Granita Magic: 55 Ices For Every Reason and Every Season Always the Perfect Thing To Serve' by Nadia Roden. Copyright 2003 by Nadia Roden. Watercolors copyright 2003 by Nadia Roden. Photographs copyright 2003 by D. James Dee. Reprinted by permission of Artisan.

Provided by Martha Stewart

Categories     Dessert & Treats Recipes

Number Of Ingredients 4

6 sprigs tarragon (4 inches long), plus leaves for garnish
1/2 to 3/4 cup sugar
1 cup dry white wine, such as Sauvignon Blanc
3 to 4 tablespoons freshly squeezed lemon juice

Steps:

  • Rinse the tarragon and bruise it with the back of a spoon. Place it in a medium saucepan with the sugar, and 3 cups water. Simmer until sugar dissolves.
  • Remove from heat and add the wine and lemon juice. Let stand at room temperature to infuse for one hour, or refrigerate up to overnight.
  • Strain into a wide shallow nonreactive dish, leaving in a few sprigs or leaves. Cover with a lid, plastic wrap, or foil.
  • Transfer to freezer until frozen around the edges. Remove from freezer, and scrape the ice with a fork, mixing it from the edge into the center. Return to freezer. Repeat scraping and mixing process every 30 minutes or so (at least 3 times) until the entire mixture has turned into small, sequined ice flakes.
  • Best eaten immediately. If leaving in freezer overnight or longer, let sit at room temperature until it softens a little, then scrape it again with a fork to lighten the texture.

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