Berry Mint Granitas Recipes

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BERRY-MINT GRANITAS



Berry-Mint Granitas image

Scoop this sweet-tart treat into small bowls and serve with spoons and straws. Then have guests enjoy at their own pace (even if the granitas melt!). Garnish with additional mint and lime wedges.

Provided by Allrecipes Magazine

Categories     Desserts     Fruit Dessert Recipes     Raspberry Dessert Recipes

Time 9h55m

Yield 8

Number Of Ingredients 6

1 lemon
1 ½ cups water
¾ cup white sugar
3 sprigs fresh mint
2 cups fresh blueberries
2 cups fresh raspberries

Steps:

  • Remove lemon zest in 1- to 2-inch sections using a vegetable peeler, avoiding the bitter white pith. Squeeze and reserve 2 teaspoons of juice.
  • Stir lemon zest, water, sugar, and mint together in a small saucepan. Bring to a boil over medium heat, stirring until sugar dissolves. Let cool, 10 to 15 minutes. Transfer to a bowl and chill, covered, for 45 minutes. Remove and discard lemon zest and mint.
  • Process blueberries and raspberries in a food processor until smooth. Strain through a fine-mesh sieve into a bowl with chilled syrup; discard seeds. Stir in reserved lemon juice.
  • Pour berry mixture into a 9x13-inch baking pan. Cover and freeze until edges are slushy, 1 1/2 to 2 hours. Stir with a metal spoon, scraping frozen mixture off bottom and sides of pan. Cover and freeze, stirring every 30 minutes, until mixture is slushy, about 3 hours more. Cover and freeze until firm, 4 to 24 hours more.
  • Let stand and soften slightly at room temperature, 5 to 10 minutes. Scrape surface of granita with a fork and spoon into chilled dessert dishes.

Nutrition Facts : Calories 111.5 calories, Carbohydrate 29.1 g, Fat 0.3 g, Fiber 3.6 g, Protein 0.7 g, Sodium 2.1 mg, Sugar 23.8 g

BLUEBERRY GRANITA



Blueberry Granita image

Provided by Valerie Bertinelli

Categories     dessert

Time 4h10m

Yield 4 to 6 servings

Number Of Ingredients 5

1 pound frozen blueberries, thawed
1/2 cup sugar
2 tablespoons lemon juice
3/4 teaspoon vanilla extract
Small fresh mint or basil leaves, for garnish

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.

BERRY MOJITO



Berry Mojito image

Provided by Clinton Kelly

Categories     beverage

Time 5m

Yield 1 serving

Number Of Ingredients 8

4 raspberries
3 blackberries
3 lime wedges (or 1/4 lime, cut into 3 pieces)
3 fresh mint leaves plus 2 mint sprigs, for garnish
2 small strawberries, hulled and sliced in half
2 teaspoons granulated sugar
2 ounces silver rum
2 ounces seltzer water

Steps:

  • In a pint or large glass, combine the raspberries, blackberries, lime wedges, mint leaves, strawberries and sugar and muddle with a muddler or wooden spoon. Add the rum and mix with a spoon. Fill the glass with ice, top off with the seltzer and stir. Garnish with the mint sprigs and serve with a straw.

RASPBERRY GRANITA



Raspberry Granita image

Categories     Dessert     Valentine's Day     Low Sodium     Wheat/Gluten-Free     Raspberry     Summer     Vegan     Bon Appétit

Yield Makes 6 servings

Number Of Ingredients 5

1 cup water
3/4 cup plus 2 tablespoons sugar
3 cups fresh raspberries (about 16 ounces)
1 tablespoon fresh lemon juice
Fresh raspberries

Steps:

  • Combine water and sugar in medium saucepan. Stir over medium heat until sugar dissolves. Bring to boil. Remove from heat. Chill syrup until cold.
  • Meanwhile, mash 3 cups raspberries in medium bowl. Stir in lemon juice. Mix in sugar syrup. Pour mixture through strainer, pressing on solids to extract as much liquid as possible. Pour mixture into shallow baking dish. Freeze until almost firm, stirring frequently, about 2 hours.
  • Continue freezing granita until firm (do not stir), at least 3 hours or overnight. (Granita can be prepared 3 days ahead. Cover and keep frozen.)
  • Using fork, scrape surface of granita to form crystals. Scoop crystals into glasses. Garnish with raspberries.

STRAWBERRY & MINT GRANITA



Strawberry & mint granita image

This light frozen dessert is smooth and slushy, like those from the east of Italy - a perfect palate cleanser to finish a dinner party menu

Provided by Chelsie Collins

Categories     Dessert, Treat

Time 20m

Yield Makes 4

Number Of Ingredients 3

100g golden caster sugar
450g strawberries , hulled and halved
8 mint leaves , plus extra sprigs to serve

Steps:

  • Put the sugar and 100ml water in a medium saucepan over a low heat, and stir now and again until the sugar dissolves. Don't let the syrup boil.
  • Meanwhile, tip the strawberries into a food processor and blend to a purée. Pour into the sugar syrup with the mint leaves and turn up the heat. Simmer for about 5 mins until the mixture thickens slightly. Once thickened, strain through a fine sieve to get rid of any seeds and leaves. Allow to cool for 15 mins.
  • Pour into a container and freeze for 1 hr, then rake the top layer with a fork and put back in the freezer. Repeat every hour for the next 4 hrs until the mix becomes a crystallised slush. Serve in glasses with a sprig of mint on top.

Nutrition Facts : Calories 135 calories, Carbohydrate 31 grams carbohydrates, Sugar 31 grams sugar, Fiber 2 grams fiber, Protein 1 grams protein

BLUEBERRY GRANITA



Blueberry Granita image

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

2 ½ cups blueberries
½ cup white sugar
¾ cup water
1 tablespoon fresh lemon juice

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

MINT GRANITA



Mint Granita image

Categories     Dessert     Mint     Summer     Vegan     Gourmet     Fat Free     Kidney Friendly     Vegetarian     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 4 servings

Number Of Ingredients 5

2 cups water
1 cup chopped fresh mint leaves
1/2 cup sugar
2 tablespoons fresh lemon juice
Garnish: fresh mint leaves

Steps:

  • Bring water, mint, and sugar to a boil in a 1- to 2-quart saucepan, stirring until sugar is dissolved, then reduce heat and simmer, uncovered, 3 minutes. Add lemon juice and pour through a fine-mesh sieve, pressing hard on solids and discarding them, then cool.
  • Freeze mixture in a 1 1/2- to 2-quart shallow nonreactive metal container, stirring and crushing lumps with a fork every 30 minutes, until evenly frozen, 2 to 3 hours. Scrape with a fork to lighten texture, crushing any lumps. Spoon into glasses or bowls.

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