Granita Di Fragole Recipes

GRANITA DI CAFFE CON PANNA (ITALIAN COFFEE GRANITA)

Steps:

• Bring water and sugar to a boil in a small saucepan; simmer until a candy thermometer reads 250 degrees F (120 degrees C), about 5 minutes.
• Remove saucepan from heat; add coffee and vanilla extract. Pour into a metal bowl and mix well. Cool granita mixture to room temperature, about 10 minutes. Freeze for 1 hour.
• Stir the granita vigorously to break up ice crystals. Repeat freezing and breaking up process 4 to 5 more times, 2 to 2 1/2 hours total.
• Drop spoonfuls of whipped cream into 4 short glasses. Divide granita mixture evenly among the glasses. Top with remaining whipped cream.

ALMOND-MILK GRANITA (GRANITA DI MANDORLE)

Steps:

• Blend together almond paste, sugar, and 1 1/2 cups water in a blender until smooth, foamy, and white. Pour through a fine-mesh sieve into an 8-inch square baking pan, reserving any solids in sieve. Add remaining 1/2 cup water to solids in sieve and whisk over baking pan until most of water passes through (do not press on solids).
• Stir mixture, then freeze, stirring and crushing lumps with a fork every 30 minutes, until firm but not frozen hard, 2 to 3 hours. Scrape with a fork to lighten texture, crushing any lumps.

AUTHENTIC SICILIAN GRANITA AL LIMONE

Steps:

• Pour water and sugar into a saucepan. Heat over medium, stirring until sugar melts; do not bring to a boil. Remove from heat when the sugar has completely dissolved and the water is no longer cloudy. Add lemon juice and stir until combined. Refrigerate until cold, about 30 minutes.
• Pour into a freezer-safe dish that has a tight lid. Cover and put into the freezer until it begins to freeze around the edges, but is still slushy in the center, about 45 minutes.
• Lightly stir the crystals from the edge of the granita mixture into the center using a fork and mix thoroughly. Replace the lid. Close the freezer and chill until granita is nearly frozen, 30 to 40 more minutes.
• Mix lightly with a fork as before, scraping the crystals loose. Repeat freezing and stirring with the fork 3 to 4 times until crystals are separate and the granita is light, dry, and fluffy.
• Serve each portion with 1/2 of a lemon wheel and fresh lemon zest on top.

GRANITA DI FRAGOLE

Steps:

• Tip the hulled strawberries into a small pan with water. Cover and simmer for 20 minutes until the strawberries are soft. Strain the juice from the fruit (discard the berries) and measure the collected juice - you should have 350ml/12fl oz,make up the quantity with water if necessary.
• Return the juice to the pan, add the caster sugar and heat until dissolved. Let it cool, then freeze and whisk as for the coffee granita.

GRANITA DI CAFFE

Steps:

• Add 2 cups sugar to espresso or coffee while it is hot. Stir to dissolve, and let cool to room temperature.
• Choose a metal or freezerproof glass pan that will fit easily into your freezer (a 9-by-12-by-3-inch pan works well). Pour cooled espresso into pan and place in freezer.
• When edges begin to freeze, after about 30 minutes, stir with a fork and replace in freezer. Stir again about every half hour until large crystals begin to form and mixture is more solid than liquid; then stir more frequently, about every 15 minutes. The total freezing time will be anywhere from 2 to 6 hours, depending on your freezer. Finished granita should resemble shaved ice, with no liquid visible on the bottom.
• Whip cream with vanilla and remaining 1 tablespoon sugar until soft peaks form. Layer granita with the cream in chilled glasses and serve immediately.