Strawberry Lime Granita Recipes

STRAWBERRY LIME GRANITA

Steps:

• Make a simple syrup the night before, or up to a week ahead of time.
• In a small saucepan, bring the water to a boil over medium high heat; add the sugar and stir to dissolve, about 30 seconds.
• Reduce heat to low and cook another 5 minutes until the mixture is slightly thickened.
• Remove from heat; let cool to room temperature, then refrigerate overnight.
• About 3 to 4 hours before you will serve the granita, chill a 13x9 inch metal baking pan in the freezer.
• Combine the strawberries and lime juice in a blender; puree on high speed.
• Reduce speed to low setting and add the simple syrup.
• Blend for a few seconds just to incorporate.
• Take the chilled pan from the freezer and pour in the fruit mixture; return to freezer, uncovered.
• After an hour, the mixture should have just begun to set in the middle.
• Using a fork, break up the crystals and swirl around until you have a wide pile of mush in the center of the pan.
• Freeze for two more hours, breaking up the crystals once or twice.
• To serve: remove pan from freezer and let stand several minutes, if frozen solid.
• Use a fork to break up mixture, then scoop, with a spoon, large mounds into serving dishes or martini glasses.
• Drizzle a heaping teaspoon of condensed milk over each portion and a squeeze of lime, if desired.
• Garnish with mint sprig and wedge of lime.

FRESH STRAWBERRY GRANITA

Steps:

• Rinse strawberries with cold water; let drain. Transfer berries to a blender and add sugar, water, lemon juice, balsamic vinegar, and salt.
• Pulse several times to get the mixture moving, then blend until smooth, about 1 minute. Pour into a large baking dish. Puree should only be about 3/8 inch deep in the dish.
• Place dish uncovered in the freezer until mixture barely begins to freeze around the edges, about 45 minutes. Mixture will still be slushy in the center.
• Lightly stir the crystals from the edge of the granita mixture into the center, using a fork, and mix thoroughly. Close 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 the granita is light, crystals are separate, and granita looks dry and fluffy.
• Portion granita into small serving bowls to serve.

LIME GRANITA

Steps:

• In a small saucepan, combine sugar with 3 cups water.
• Bring to a boil.
• Reduce heat and simmer for 5 minutes.
• Chill for 1 hour.
• Stir in lime juice and zest.
• Pour mixture into a shallow metal cake pan and freeze, crushing and stirring the lumps with a fork every 30 minutes for 2 to 3 hours, or until it has a slushy, granular texture.
• Serve immediately.

STRAWBERRY GRANITA

Steps:

• Place the strawberries in a bowl with the sugar and stir to coat the berries. Line another bowl with a double layer of cheesecloth and add the berries.
• Gather opposite corners of the cheesecloth and tie tightly. Repeat with the other two corners, leaving the knot open to slip in a wooden spoon handle. Propping the spoon across the top of a large bowl, suspend the berries. Refrigerate overnight.
• Squeeze as much juice as possible from the berries. Correct for sugar and stir in the salt. Reserve the pulp for jam.
• Pour the strawberry juice into a nonstick baking dish. Freeze for several hours. Use a spatula to cut and scrape the frozen juice into an ice the consistency of snow. Refreeze before serving. Place a few scoops of granita in a bowl and drizzle a few drops of the vinegar over it. Serve.