Strawberry Rose Granita Recipes

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STRAWBERRY ROSé WINE GRANITA



Strawberry Rosé Wine Granita image

Strawberry granita is a light and refreshing ending to any summer meal.

Provided by Sylvie Shirazi

Categories     Dessert

Time 4h

Number Of Ingredients 6

8oz/227g fresh strawberries, hulled and sliced in two
3 Tablespoons/60g good quality honey
2 Tablespoons/30ml framboise (raspberry liqueur) you can also use Chambord or any other berry flavored liqueur (optional but recommended)
1 Tablespoon freshly squeezed lime or lemon juice
½ cup/ 120ml filtered water
1 cup/ 240ml good quality rosé wine

Steps:

  • Combine the sliced strawberries with the honey, raspberry liqueur, lime/lemon juice. Cover and set aside for 20 to 30 minutes.
  • Add the water and wine and purée in a high speed blender or food processor (or alternatively pass the mixture through a food mill fitted with a fine disk and then mix in the water and wine).
  • Press the purée through a fine mesh strainer to remove the seeds if using a blender or processor if desired for a smoother consistency (if you have a high speed blender this step isn't necessary).
  • Pour mixture into a freezer safe 13- x 9-inch baking dish, cover and place in the freezer. Once ice crystals start to form scrape the mixture with the tines of a fork every 30 minutes as the mixture freezes, until granita is fully frozen but scoopable consistency (about 3 hours).
  • Remove from freezer and stir with a fork to break it up and scoop into individual serving dishes or glasses.

Nutrition Facts : Calories 179 calories, Carbohydrate 34 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 0 grams fat, Fiber 1 grams fiber, Protein 1 grams protein, SaturatedFat 0 grams saturated fat, ServingSize Serves 6, Sodium 5 grams sodium, Sugar 32 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 0 grams unsaturated fat

STRAWBERRY GELEE WITH ROSE GRANITA



Strawberry Gelee with Rose Granita image

A striking showcase for fresh strawberries, this make-ahead summer dessert is even more refreshing when topped with rosé granita (like frosé but better!).

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Time 4h45m

Yield Makes 6

Number Of Ingredients 6

2 1/2 pounds strawberries, hulled
3/4 cup sugar
1/4 teaspoon kosher salt
1 tablespoon fresh lemon juice
2 1/4 teaspoons unflavored gelatin (1 package)
1/3 cup dry rosé wine

Steps:

  • Thinly slice 6 small berries; set aside 6 more for garnish. Coarsely chop the rest and puree in a food processor with sugar, salt, and lemon juice. Add 1 3/4 cups cold water; pulse to combine. Pass mixture through a fine-mesh sieve; discard seeds. Let mixture stand 10 minutes. Skim and discard any surface foam. (You should have about 4 cups purée.)
  • Sprinkle gelatin over 3 tablespoons cold water. Let stand 5 minutes. Heat 1/2 cup purée in a small saucepan over medium-high until warm to the touch. Add gelatin mixture, stirring until dissolved; then stir into 2 1/2 cups purée. Divide mixture among 6 heatproof glasses or shallow bowls. Add sliced strawberries, pushing them down into mixture. Refrigerate until set, at least 4 hours or, covered, up to 2 days.
  • In an 8-by-8-inch baking dish, mix together remaining 1 cup purée and rosé. Freeze 2 hours. Scrape with a fork. Freeze 1 hour and scrape again. Keep frozen; when ready to serve, scrape again.
  • Slice strawberries reserved for garnish; divide among glasses. Spoon 2 to 3 tablespoons granita on top. Serve immediately.

STRAWBERRY AND MASCARPONE GRANITA



Strawberry and Mascarpone Granita image

Provided by Giada De Laurentiis

Categories     dessert

Time 4h13m

Yield 4 to 6 servings

Number Of Ingredients 7

1 cup water
1/2 cup sugar, plus 1 tablespoon
1/2 cup chopped fresh mint leaves
2 cups chopped strawberries, plus 1 cup finely chopped
1/2 cup mascarpone cheese
3 tablespoons lemon juice
Pinch salt

Steps:

  • Place the water, 1/2 sugar, and mint in a small pan and bring to a simmer, stirring occasionally to help dissolve the sugar. Let simmer over low heat to steep the mint. Then strain the mint from the simple syrup. Discard the mint.
  • In a food processor combine 2 cups of strawberries with the remaining 1 tablespoon of sugar. Run the machine to puree the strawberries. Add the mascarpone cheese, lemon juice, and salt. Run the machine until the mascarpone cheese is fully incorporated. Add the mint simple syrup and run the machine to combine. Place the strawberry mixture in an 8 by 8-inch glass dish and place the dish in the freezer. The mixture will take about 4 hours to freeze.
  • To serve, use a fork to scrape the granita. Spoon the mixture into chilled bowls. Top with the finely chopped strawberries. Serve immediately.

FRESH STRAWBERRY GRANITA



Fresh Strawberry Granita image

You can make and serve this gorgeous Italian frozen iced dessert anytime, but it's really best enjoyed during the summer months. Not only is it cold and delicious, but it forces you to stick your hot, sweaty face in the freezer four or five times to stir. The technique of using a fork several times to mix the freezing granita results in perfect icy crystals.

Provided by Chef John

Categories     World Cuisine Recipes     European     Italian

Time 2h25m

Yield 8

Number Of Ingredients 6

2 pounds ripe strawberries, hulled and halved
⅓ cup white sugar, or to taste
1 cup water
½ teaspoon lemon juice
¼ teaspoon balsamic vinegar
1 tiny pinch salt

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.

Nutrition Facts : Calories 68.8 calories, Carbohydrate 17.1 g, Fat 0.3 g, Fiber 2.3 g, Protein 0.8 g, Sodium 26.3 mg, Sugar 13.9 g

RASPBERRY ROSE GRANITA



Raspberry Rose Granita image

Provided by Martha Rose Shulman

Categories     ice creams and sorbets, dessert

Time 4h45m

Yield 4 servings

Number Of Ingredients 4

1/4 cup water
65 grams (about 1/4 cup plus 1 teaspoon) sugar
680 grams raspberries
1/2 teaspoon rose water

Steps:

  • Combine the water and sugar in a saucepan and bring to a boil. Reduce the heat and simmer until the sugar has dissolved. Remove from the heat and allow to cool.
  • In a blender, purée the raspberries with the sugar solution and remaining ingredients until smooth. Chill in the refrigerator for 2 hours or overnight.
  • Chill a 9-by-11-inch baking dish in the freezer. Blend the purée with an immersion blender for 30 seconds and scrape into the chilled baking dish and place back in the freezer. Set the timer for 30 minutes. Using a fork, scrape the ice crystals from the outside of the baking dish toward the center. Return to the freezer and set the timer for another 30 minutes. Continue to scrape the mixture with a fork every 30 minutes until you have a uniform frozen mixture. It should not be frozen solid. If you forget to scrape and the mixture does freeze like an ice cube, cut into chunks and use a food processor fitted with the steel blade to break it up. Transfer to a container and freeze. Allow to soften for 15 minutes in the refrigerator before serving.

Nutrition Facts : @context http, Calories 151, UnsaturatedFat 1 gram, Carbohydrate 37 grams, Fat 1 gram, Fiber 11 grams, Protein 2 grams, SaturatedFat 0 grams, Sodium 2 milligrams, Sugar 24 grams

STRAWBERRY GRANITA DESSERT WITH ROSE WATER



Strawberry Granita Dessert With Rose Water image

From DeliciousLiving.com. I love to sprinkle rosewater on sliced strawberries and thought it would taste good in this recipe, too. As I was preparing to post this recipe, the idea occurred to me how good blackberries would be as a substitute for the strawberries. Just a thought and a suggestion... Molto facile!

Provided by COOKGIRl

Categories     Frozen Desserts

Time 16m

Yield 8 serving(s)

Number Of Ingredients 6

2 lbs slightly overripe strawberries, chopped
1 cup powdered sugar, sifted (see Homemade Powdered Sugar)
1 lemon, juice of
1 1/2 teaspoons rose water (my addition)
8 teaspoons heavy cream
lemon verbena leaves (my addition) or fresh variegated mint leaf (my addition)

Steps:

  • Gently wash and hull strawberries, then place in a food processor.
  • Process until pureed. It may be necessary to add a small amount of water to help blend the strawberries.
  • Working in batches, press purée through a fine sieve to extract seeds (discard seeds). Note: I admit: I'm lazy and skip this step. I leave it for you to decide whether to remove the seeds or not.
  • Whisk powdered sugar, lemon juice and rose water into pureed strawberries. It should seem a little too sweet and a little too sharp; both tastes will be muted slightly when frozen.
  • Pour the strawberry purée into a bowl or large tub; for best results, the mixture should be no deeper than about 1 inch.
  • Freeze until solid, at least 1 hour.
  • Remove from freezer 5 minutes before serving.
  • Using a sturdy scoop or spoon, mound granita into *goblets and cap each with a trickle of cream. The cream will solidify, semifrozen, like a snowcap on a pink mountain.
  • *I used fancy dessert glasses which were placed in the freezer and chilled to get that "frosted" effect.
  • Garnish with lemon verbena or mint leaves.
  • Very important: serve immediately.

STRAWBERRY GRANITA



Strawberry Granita image

The mellowed acidity of aged balsamic vinegar pairs perfectly with the sugary sweetness of strawberries. For a special presentation, garnish with wild strawberries.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Time 3h20m

Number Of Ingredients 7

5 tablespoons sugar
1 quart (4 cups) ripe strawberries, washed and hulled
1 tablespoon fresh lemon juice
2 tablespoons vodka (optional)
1/8 teaspoon ground black pepper
1 tablespoon aged balsamic vinegar
1 tablespoon basil leaves, cut into thin strips

Steps:

  • To make the sugar syrup, combine 3/4 cup water and 4 tablespoons sugar in a small saucepan. Cook over medium heat, stirring until sugar has dissolved, about 2 minutes. Cool to room temperature.
  • Place half the strawberries in a blender with the sugar syrup, lemon juice, and vodka, if using. Puree. Transfer to a fine mesh sieve and press on puree, pushing the pulp through. Discard seeds remaining in sieve.
  • Pour mixture into a shallow 8-inch square pan. Freeze 2 to 3 hours, or until almost completely frozen. Scrape granita with a fork to make it flaky. Freeze for another hour and scrape again. When ready to serve, scrape again.
  • About 30 minutes before serving, quarter remaining strawberries lengthwise and transfer to a bowl. Add remaining tablespoon sugar, pepper, and vinegar; mash slightly with a fork, keeping mixture chunky. Add basil.
  • To serve, scrape some granita into 4 glasses and top with smashed strawberries.

Nutrition Facts : Calories 110 g, Protein 1 g

STRAWBERRY GRANITA



Strawberry Granita image

Provided by Molly O'Neill

Categories     dinner, dessert

Time 15m

Yield 4 servings

Number Of Ingredients 4

6 cups very ripe strawberries, washed, trimmed and sliced very thin
2/3 cup sugar, plus more to taste
Pinch of salt
Aged balsamic vinegar

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.

FRESH STRAWBERRY GRANITA



Fresh Strawberry Granita image

Categories     Berry     Fruit     Dessert     Freeze/Chill     Frozen Dessert     Strawberry     Spring     Summer     Vegan     Bon Appétit     Fat Free     Kidney Friendly     Vegetarian     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes about 6 cups

Number Of Ingredients 4

1 cup hot water
3/4 cup sugar
2 tablespoons fresh lemon juice
3 cups sliced hulled strawberries (1 pound whole berries) plus additional berries for garnish

Steps:

  • Stir first 3 ingredients in small bowl until sugar dissolves. Blend 3 cups strawberries in processor until smooth. Add sugar syrup and blend until combined.
  • Pour mixture into 13x9x2-inch nonstick metal baking pan. Freeze until icy around edges, about 25 minutes. Using fork, stir icy portions into middle of pan. Freeze until mixture is frozen, stirring edges into center every 20 to 30 minutes, about 1 1/2 hours. Using fork, scrape granita into flaky crystals. Cover tightly and freeze. (Can be made 1 day ahead. Keep frozen.) Scrape granita into bowls. Garnish with berries and serve.

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