Strawberry Rosé Wine Granita Recipes

STRAWBERRY ROSé WINE GRANITA

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.

WINE-ROASTED STRAWBERRIES

Steps:

• Preheat oven to 350 degrees. Peel three 2-inch-long strips of zest each from orange and lemon, then juice both (you should have 1/4 cup juice total). Stir wine and maple syrup into juice. Place strawberries in a 9-by-13-inch baking dish. Add juice mixture, zest strips, and star anise; stir to combine. Roast, stirring once, until sauce is slightly syrupy and strawberries turn bright red, 1 hour, 20 minutes to 1 hour, 30 minutes. Let cool completely. (Strawberries can be refrigerated in an airtight container up to 3 days.)

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.

STRAWBERRY GELEE WITH ROSE GRANITA

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-ROSE GRANITA

Steps:

• Put the hulled strawberries in a bowl and set aside. Cut off and discard the tops of the 12 large strawberries and trim the bottoms so that they sit upright. Use a small melon baller to scoop out the inside of each strawberry to make a small cup, adding the scooped flesh to the bowl with the hulled strawberries. Wrap and store the berry cups in the refrigerator until ready to assemble.
• Combine the rose, sugar and bowl of strawberries and scooped flesh in a blender and blend on high until smooth. Strain through a fine-mesh sieve into an 8-inch square metal pan. Freeze 3 to 4 hours, scraping the mixture with a fork every hour to make it slushy. Wrap and freeze until ready to serve. The granita can be made a day ahead and stored overnight.
• Working in batches, remove the strawberry cups from the refrigerator and fill with a spoonful of the granita, mound some more on top and top with a sprig of mint. Store the assembled granita cups in the freezer while assembling the remaining cups to prevent them from melting.