Basil Granita With Peaches Recipes

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LEMON-BASIL GRANITA



Lemon-Basil Granita image

Provided by Food Network

Categories     dessert

Time 5h20m

Yield 4 servings

Number Of Ingredients 4

1 cup sugar
2 cups loosely packed fresh basil leaves, plus small leaves for garnish
1/3 cup fresh lemon juice (from 2 to 3 lemons)
1/4 cup vodka, optional

Steps:

  • Combine the sugar with 3 cups water in a medium saucepan. Warm the mixture over medium-high heat, stirring until the sugar dissolves completely. Remove from the heat, and cool to room temperature.
  • Add the basil to the sugar syrup and muddle the leaves with the base of a wooden spoon. Let steep for 1 hour. Strain the mixture into a 9-by-13-inch glass baking dish (discard the basil). Stir in the lemon juice and vodka, if using. Freeze until the mixture begins to set, about 2 hours. Scrape with a fork to form small crystals in the ice every 30 minutes to an hour until the mixture is fully frozen, about 1 hour more.
  • Serve the granita in chilled glasses, garnished with the small basil leaves.

BASIL GRANITA WITH PEACHES



Basil Granita with Peaches image

The elegance of this clean, balanced combination of basil-flavored honeydew juice and sliced stone fruit belies its simplicity: The granita is essentially shave ice. Serve as an intermezzo or light dessert.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Number Of Ingredients 6

2 cups loosely packed fresh basil leaves, plus sprigs and flowers for garnish
1 cup sugar
1 1/2 cups fresh honeydew juice (from 1 1/4 pounds honeydew)
1/4 cup fresh lemon juice, or verjuice
1/4 teaspoon coarse sea salt
2 peaches, halved lengthwise, pitted, and thinly sliced

Steps:

  • Prepare an ice-water bath; set aside. Bring a medium saucepan of water to a boil. Add basil; cook until basil turns bright green, about 30 seconds. Using a slotted spoon, transfer to ice-water bath until cool, about 1 minute. Drain; pat dry.
  • Stir together sugar and 1 cup water in a medium saucepan. Bring to a boil over medium-high heat, stirring constantly, until sugar has dissolved. Add basil. Reduce heat; simmer 5 minutes. Remove pan from heat; let cool completely.
  • Puree the basil mixture in a blender, about 1 minute. Transfer to a large bowl. Stir in honeydew juice. Refrigerate, covered, 8 to 12 hours.
  • Using the back of a spoon, press basil mixture through a fine sieve into a nonreactive bowl. Stir in lemon juice and salt. Transfer to an 8-inch square nonreactive baking dish, and place in freezer. Rake with a fork every 30 minutes until mixture is completely frozen, about 3 hours.
  • Arrange peaches on 6 chilled serving plates, dividing evenly; top with granita. Garnish with basil sprigs and flowers.

PEACH GRANITA



Peach Granita image

Looking for a cool, healthy treat? This icy dessert is full of fruit and little else.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Time 2h45m

Number Of Ingredients 6

4 ripe peaches (about 1 1/2 pounds), peeled, halved, pitted, and coarsely chopped
1/2 cup water
1/4 cup sugar, plus more if needed
1 tablespoon fresh lemon juice
Coarse salt
2 teaspoons finely chopped fresh basil (optional)

Steps:

  • Puree peaches, water, sugar, lemon juice, and 1/4 teaspoon salt in a blender; add more sugar to taste. Transfer to an 8-inch-square baking dish. Freeze for 2 1/2 hours, scraping with a fork every hour (mixture should be icy and fluffy). Stir in basil.

TOMATO & BASIL GRANITA



Tomato & basil granita image

An unusual and delicious dinner party starter

Provided by Barney Desmazery

Categories     Dinner, Lunch, Snack, Starter, Supper

Time 25m

Yield Serves 8 as a starter

Number Of Ingredients 7

900g very ripe tomatoes
1 tsp salt
1 tbsp sugar
1 garlic clove , finely chopped
1 tsp ground black pepper
1 tbsp red wine vinegar
bunch basil leaves , removed from stalk

Steps:

  • Chop the tomatoes and place in a bowl with all the other ingredients except the basil leaves. If you have time, leave them to macerate at room temperature overnight. Blitz in a blender - in batches, then strain through a fine sieve. Shred the basil leaves and stir through.
  • Clear a shelf in the freezer and place a sided metal tray in to chill. Make up your mix and leave to cool, then pour into the tray and cover with cling film. Freeze the liquid until frozen around the edges and slushy in the middle. Use a fork to break up the ice into smaller crystals. Return the tray to the freezer. Repeat the breaking up process every half hour (at least three times) until it's completely frozen and the texture of snow. For a quicker method: freeze the mixture in an ice tray, then blitz the cubes in a food processor just before serving. The texture will be slightly slushier, but just as delicious.

Nutrition Facts : Calories 30 calories, Carbohydrate 6 grams carbohydrates, Sugar 6 grams sugar, Fiber 1 grams fiber, Protein 1 grams protein, Sodium 0.65 milligram of sodium

POACHED PEACHES IN SPARKLING WINE WITH BASIL & VANILLA



Poached peaches in sparkling wine with basil & vanilla image

Plump peaches poached in sparkling wine and served with silky smooth vanilla ice cream - the ideal summer pud

Provided by Tom Kerridge

Categories     Dessert

Time 20m

Number Of Ingredients 9

2 vanilla pods , seeds scraped
100g golden caster sugar
8 basil leaves
4 large peaches , cut in half and stoned
200ml sparkling wine
picked basil leaves , to garnish
1 vanilla pod , seeds only
100g mascarpone
100ml whipping cream

Steps:

  • Put the vanilla pods, seeds and sugar in a saucepan with 200ml water and bring to the boil over a medium heat. Once boiling, drop in the basil and peaches. Poach for 2-3 mins until just tender, then put a lid on the pan and leave the peaches to cool in the syrup.
  • Once cool, pour in the sparkling wine and leave for 10 mins. While the poached fruit is soaking up the wine, beat the vanilla, mascarpone and cream together to soft peaks. Serve the peaches in a bowl with plenty of the liquid. Finish with a spoonful of the cream and a few basil leaves.

Nutrition Facts : Calories 404 calories, Fat 21 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 40 grams carbohydrates, Sugar 40 grams sugar, Fiber 3 grams fiber, Protein 3 grams protein, Sodium 0.1 milligram of sodium

GRANNY SMITH, GINGER, AND BASIL GRANITA



Granny Smith, Ginger, and Basil Granita image

Categories     Fruit Juice     Blender     Juicer     Ginger     Dessert     Fourth of July     Frozen Dessert     Lemon     Apple     Basil     Summer     Gourmet

Number Of Ingredients 7

4 1/2 lb Granny Smith apples
1 (500-mg) tablet vitamin C, crushed
1/4 cup fresh lemon juice
1 (2-inch) piece peeled fresh ginger
1/2 cup sugar
1 tablespoon finely chopped fresh basil
Special equipment: a juicer (optional; see cooks' note, below)

Steps:

  • Slice apples and process enough slices in juicer, skimming and discarding any foam, to measure 3 1/2 cups juice, then transfer juice to a large bowl and stir in vitamin C and lemon juice. Process ginger in juicer, then stir 1 tablespoon ginger juice into apple juice.
  • Pulse together sugar and basil in a blender until sugar is bright green and basil is finely ground, then stir into apple juice until sugar is dissolved. Let stand 5 minutes, then pour through a fine-mesh sieve into an 8- to 9-inch metal baking pan.
  • Freeze, stirring and crushing lumps with a fork every hour, until evenly frozen, 3 to 4 hours. Scrape with a fork to lighten texture, crushing any lumps.

PEACH GRANITA WITH LEMON BASIL



Peach Granita With Lemon Basil image

From Laurie Alleman, the former pastry chef at Galileo, and the owner of the Swiss Bakery and Pastry Shop in Burke, Virginia . This recipe yields a bonus--the poached fruit can be used for garnish, in a salad or for anything else you like. The granita only uses the poaching liquid. You can also experiment with other herbs, even other fruit. Most all the time is cooling, chilling and freezing time.

Provided by Chef Kate

Categories     Frozen Desserts

Time P1DT4h30m

Yield 6-8 serving(s)

Number Of Ingredients 6

3 cups water
1 cup white wine
1 1/2 cups sugar
6 peaches, very ripe (about 2 1/2 pounds)
3 sprigs lemon basil
2 -3 tablespoons lemon juice

Steps:

  • Do not peel, but stone and quarter the peaches.
  • Bring the water, wine and sugar to a boil; add the peaches and reduce heat to low. Simmer peaches until cooked through, about 10 minutes. Allow to cool to room temperature.
  • Add the coarsely chopped basil. Cover and refrigerate over night.
  • Strain out fruit and basil. Reserve peaches for another use.
  • Add lemon juice to taste.
  • Freeze in shallow pan, stirring every half hour until frozen.

Nutrition Facts : Calories 265.5, Fat 0.2, Sodium 4.4, Carbohydrate 60.8, Fiber 1.5, Sugar 58.7, Protein 0.9

BASIL AND LIME GRANITA



Basil and Lime Granita image

This is a lovely fresh granita that couldn't be easier to prepare. We like to add a couple of shots of vodka to it just before freezing, to make a more grown up version. Perfect for after a barbecue! Timing does not include 3 hours freezing time.

Provided by Noo8820

Categories     Frozen Desserts

Time 30m

Yield 6 serving(s)

Number Of Ingredients 5

8 limes, juice of
30 basil leaves
10 ounces sugar
7 fluid ounces water
vodka (optional)

Steps:

  • In a pan, dissolve the sugar in the water. Bring it to a boil and simmer for a couple of minutes. Remove from the heat, and add the basil leaves. Mix and leave to cool.
  • When it is cold, remove the basil leaves and discard them. Add the lime juice, including any fleshy bits, and mix.
  • Pour into a large freezer proof container, and put into the freezer.
  • Every 15 minutes, for 2 hours, take out of the freezer and mix it up. Then every half an hour until the granita appears grainy and the crystals have been broken down. It should resemble snow or coarse sand.
  • Enjoy!

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