Honey Tangerine Granita With Sour Cherry Syrup And Fresh Raspberries Recipes

GRANITA OF TANGERINE

Granita of Tangerine image

Provided by Food Network

Categories dessert

Time 2h20m

Yield 4 to 6 servings

Number Of Ingredients 5

Ingredients

4 1/2 cups tangerine juice
1/4 cup sugar, to taste
2 tablespoons Mandarin Napoleon or Grand Marnier liqueur
Vanilla bean ice cream, as desired
Homemade cookies, as desired

Steps:

Combine all ingredients in a stainless steel mixing bowl. Adjust sugar and liquor, to taste. Pour liquid into large shallow stainless steel pan and place in freezer. When the top of the liquid forms an icy layer, scrape through entire pan with a fork. Return to freezer and let another frozen layer form; scrape again with fork. Repeat freezing and scraping steps until all liquid is frozen. Fluff with a fork to create soft, snowy granita. Serve in a glass over vanilla bean ice cream with homemade cookies.

TANGERINE GRANITA

Tangerine Granita image

Start this at least one day before serving.

Provided by Gabrielle Hamilton

Yield Makes 8 servings

Number Of Ingredients 6

Ingredients

1/2 cup sugar
1/2 cup water
2 teaspoons (packed) finely grated tangerine peel
4 cups purchased fresh tangerine juice
1/4 cup strained fresh lemon juice
Pinch of salt

Steps:

Bring first 3 ingredients to boil in small saucepan, stirring until sugar dissolves. Reduce heat to medium-low; simmer until reduced to thin syrup, about 5 minutes. Pour into 8x8x2-inch glass baking dish. Stir in remaining ingredients. Cover; freeze overnight.
Using fork, scrape granita in its dish into flakes. Cover and keep frozen up to 2 days.

SOUR CHERRY GRANITA

Sour Cherry Granita image

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

Ingredients

2 lbs fresh cherries
1 lemon, juice of
1/2 cup granulated sugar
1 tablespoon fresh ginger, grated

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

BERRIES IN FRESH CHERRY SYRUP

Berries in Fresh Cherry Syrup image

In this simple dessert, fresh fruit is the star. Lemon juice brings out the sweetness of summer cherries and berries. Any red berries work here-fresh red currants, black currants, and gooseberries are great options, too.

Yield Serves 4

Number Of Ingredients 7

Ingredients

1 pound Bing cherries, pitted
1/2 cup sugar
1 pound strawberries, hulled and halved
1 pint raspberries
1/2 pint blueberries
1 tablespoon fresh lemon juice
Lemon sorbet, fromage blanc, or whipped cream, for serving

Steps:

Combine the cherries, sugar, and 1 1/2 cups water in a large saucepan. Cover and bring to a boil over high heat. Lower the heat and simmer, stirring occasionally, until the cherries soften, about 10 minutes.
Transfer to a large bowl and let cool to room temperature. Gently stir in the strawberries, raspberries, blueberries, and lemon juice. Let stand for at least 30 minutes or refrigerate, covered, for up to 1 day.
Serve topped with lemon sorbet, fromage blanc, or whipped cream.

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