BERRY-MINT GRANITAS
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
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
Provided by Valerie Bertinelli
Categories dessert
Time 4h10m
Yield 4 to 6 servings
Number Of Ingredients 5
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
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
Categories Dessert Valentine's Day Low Sodium Wheat/Gluten-Free Raspberry Summer Vegan Bon Appétit
Yield Makes 6 servings
Number Of Ingredients 5
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
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
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
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
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
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
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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- Scrub lemon with a vegetable brush. Using a vegetable peeler, carefully remove only the yellow peel. Juice the lemon. Reserve 2 teaspoons and set aside.
- In a small saucepan, combine the water, sugar, lemon peel, and mint. Cook and stir over medium heat until sugar dissolves. Remove from heat; cover and set syrup aside to cool for 15 minutes. Transfer syrup to a medium bowl. Cover and chill for 45 minutes. Remove lemon peel and mint; discard.
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- Place in freezer and freeze for 3 1/2 to 4 hours, scraping with a fork every 30 minutes and stirring the icy edges into the middle.
- Scoop into bowls to serve and garnish with extra mint leaves. Or put in glasses and serve as a cocktail.
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