SHERRY TOMATO GRANITA
Think of this marvelous first course as a savory sundae, with a pretty salad of crunchy julienned vegetables topping the icy granita. Cream Sherry adds a sweet base note to the granita, while the sharpness of Sherry vinegar accentuates the tomatoes' acidity.
Provided by Paul Grimes
Yield Makes 6 to 8 (light first course) servings
Number Of Ingredients 8
Steps:
- Blend together tomatoes, Sherry, sugar, 1 tablespoon vinegar, and 1/4 teaspoon each of salt and pepper in a blender until smooth. Strain through a fine-mesh sieve into a bowl, pressing on and then discarding solids.
- Pour tomato mixture into an 8- to 9-inch nonreactive baking dish 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.
- Cut celery, cucumber, and radishes into fine julienne strips, then toss in a bowl with oil, remaining 1/2 teaspoon vinegar, and salt and pepper to taste.
- Serve granita with vegetable julienne.
SWEET CHERRY GRANITA
Stirring granita during the freezing process lets large, flaky ice crystals form.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 10m
Number Of Ingredients 5
Steps:
- In a blender, puree cherries, sugar, and lemon juice until sugar is dissolved and mixture is smooth. Pour into an 8-inch square baking dish. Freeze 6 hours, scraping with a fork every hour (mixture should be icy and fluffy).
- To serve, pour 1 tablespoon liqueur into each of 12 small bowls or glasses. Top with 1/2 cup granita and a small dollop of whipped cream, if desired. Serve immediately.
Nutrition Facts : Calories 110 g, Fiber 2 g, Protein 1 g
SOUR CHERRY GRANITA
The surprise ingredient here is balsamic vinegar.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes 1 quart
Number Of Ingredients 3
Steps:
- Set a colander over a bowl, and drain cherries, reserving all the liquid.
- Place cherries in a food processor or in a blender, and puree. Pass the puree through a fine sieve, set over a medium bowl. Using the back of a spoon, press cherries to extract the juice. If any solids remain in juice, pass juice through the sieve again. Discard pulp left in the sieve.
- Add reserved liquid from step one and vinegar to the strained juice.
- In a medium saucepan, combine sugar with 2/3 cup water; cook over medium-high heat until sugar has dissolved, about 4 minutes. Remove the pan from heat, and let stand until cool.
- Add cooled syrup to juice mixture, and stir until combined. Pour this new mixture into a shallow metal pan large enough to hold the liquid; place in freezer until ice crystals begin to form around edges, about 1 hour. Using a fork, stir the ice crystals into the center; return to the freezer. Stir ice crystals once an hour until all the liquid has frozen and has a grainy consistency, about 5 hours. Serve, or store in the freezer, covered, up to 2 days.
SOUR CHERRY GRANITA
We came across a cherry tree while staying in southern France and used some of our lovely fruit in this recipe. If you want to add another layer of flavour, try steeping some green tea in with the mixture, when you add the ginger. A dash of amaretto could be nice as well.
Provided by Sackville
Categories Frozen Desserts
Time 5h30m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Wash the cherries, then drain and pit them into a bowl, keeping all the juice.
- Place the cherries and their juice in a food processor or in a blender and purée. Pass the purée through a fine sieve, set over a saucepan, and throw away the pulp.
- Measure the cherries and add enough water to bring the total amount of fruit and water up to three cups. This should be about 2/3 cup water.
- Put the cherries and water in the saucepan over a medium heat, along with the sugar and the ginger.
- Cook until the sugar has dissolved, then take the pot off the heat and cool.
- Run through a sieve again, if you feel it is necessary.
- Pour into a shallow dish and freeze, stirring about once every hour, bringing ice crystals from the edge into the centre.
- It will take about 5 hours to freeze completely.
- Serve, or store in the freezer, covered, up to 2 days. You may have to take it out of the freezer for a few minutes before serving.
Nutrition Facts : Calories 244.2, Fat 0.5, SaturatedFat 0.1, Sodium 0.3, Carbohydrate 62.7, Fiber 4.8, Sugar 54.5, Protein 2.5
CANTALOUPE AND CREAM SHERRY GRANITA
Time to dust off that bottle of cream Sherry lurking in the back of your liquor cabinet: Its nutty, plummy nature rounds out the flavor of the melon, and its alcohol content helps produce a granita that feels smoother, less icy, on the tongue.
Provided by Paul Grimes
Yield Makes 8 to 10 servings
Number Of Ingredients 5
Steps:
- Bring water and sugar to a boil, stirring until sugar has dissolved, then cool syrup.
- Purée cantaloupes with syrup, lemon juice, Sherry, and 1/8 teaspoon salt in a blender (in batches if necessary) until smooth. Pour into a 13- by 9-inch nonreactive baking dish and freeze until partially frozen, about 2 hours. Scrape and stir with a fork, crushing any lumps.
- Continue to freeze, scraping once or twice, until evenly frozen, about 3 hours more.
CHERRY MERLOT GRANITA
This is from Cooking Light, June 2010. I am posting it for safekeeping as I am currently far too preggo to enjoy this treat LOL!
Provided by smellyvegetarian
Categories Frozen Desserts
Time 8h10m
Yield 1/3 cup servings, 8 serving(s)
Number Of Ingredients 6
Steps:
- Combine water and sugar in a small pan. Bring to a boil, then simmer 3 minutes. Remove from heat and stir in ice.
- Meanwhile, grate rind and squeeze juice from orange to measure 1 T and 1/2 c, respectively.
- Place cherries and sugar mix in blender, process 1 minute or until pureed. Stir in rind, juice, and merlot and pour all into an 8 x 8 pan. Cover and freeze until firm (about 8 hours).
- To serve, remove from freezer and scrape with fork until fluffy.
Nutrition Facts : Calories 86, Fat 0.1, Sodium 3.5, Carbohydrate 16.4, Fiber 1.1, Sugar 14.5, Protein 0.6
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