APPLE TARRAGON GRANITA
Looking for a something-different twist on a classic Italian treat? Fresh tarragon complements the sweet, bright apple flavor of this icy grown-up dessert. -Debby Harden, Williamston, Michigan
Provided by Taste of Home
Categories Desserts
Time 10m
Yield 6 servings.
Number Of Ingredients 4
Steps:
- In an 8-in. square dish, combine all ingredients until sugar is dissolved. Freeze 1 hour; stir with a fork. Freeze 2-3 hours longer or until completely frozen, stirring every 30 minutes. , Stir granita with a fork just before serving; spoon into dessert dishes.
Nutrition Facts : Calories 125 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 4mg sodium, Carbohydrate 32g carbohydrate (30g sugars, Fiber 0 fiber), Protein 0 protein.
TARRAGON AND WHITE WINE GRANITA
Note: These recipes have been adapted from 'Granita Magic: 55 Ices For Every Reason and Every Season Always the Perfect Thing To Serve' by Nadia Roden. Copyright 2003 by Nadia Roden. Watercolors copyright 2003 by Nadia Roden. Photographs copyright 2003 by D. James Dee. Reprinted by permission of Artisan.
Provided by Martha Stewart
Categories Dessert & Treats Recipes
Number Of Ingredients 4
Steps:
- Rinse the tarragon and bruise it with the back of a spoon. Place it in a medium saucepan with the sugar, and 3 cups water. Simmer until sugar dissolves.
- Remove from heat and add the wine and lemon juice. Let stand at room temperature to infuse for one hour, or refrigerate up to overnight.
- Strain into a wide shallow nonreactive dish, leaving in a few sprigs or leaves. Cover with a lid, plastic wrap, or foil.
- Transfer to freezer until frozen around the edges. Remove from freezer, and scrape the ice with a fork, mixing it from the edge into the center. Return to freezer. Repeat scraping and mixing process every 30 minutes or so (at least 3 times) until the entire mixture has turned into small, sequined ice flakes.
- Best eaten immediately. If leaving in freezer overnight or longer, let sit at room temperature until it softens a little, then scrape it again with a fork to lighten the texture.
RED WINE GRANITA
If you've got a couple of cups of red wine left over, why not transform it into something delicious and different, like my granita? Enhanced with a mixed berry simple syrup, this fruity dessert is oh-so refreshing and great to keep in the freezer when you have a hankering for something sweet.
Provided by Kardea Brown
Categories dessert
Time 6h45m
Yield 4 to 6 servings
Number Of Ingredients 4
Steps:
- Combine the frozen berries, sugar and 1/2 cup water in a small saucepan. Bring to a boil. Cook until the sugar dissolves, about 1 minute. Puree in a food processor and strain through a fine wire-mesh strainer, pressing the fruit with a wooden spoon to release the juices. Let cool. (Or place over an ice water bath to cool quickly.)
- Combine the syrup with the wine in a bowl. Pour into a 9-inch square metal pan. Freeze, scraping the mixture occasionally with a fork to create ice crystals, until firm, 4 to 6 hours. Spoon the granita into serving glasses and garnish with mint and fresh berries.
WINE, HONEYDEW, AND TARRAGON GRANITA
This unique palate cleanser highlights the tropical and herbal notes often detected in pinot grigio and chardonnay. Granita is the perfect dessert to enjoy before the chocolate comes to the table, or as an afternoon snack on the porch.
Provided by Food Network Kitchen
Categories dessert
Time 3h
Yield 4 servings
Number Of Ingredients 6
Steps:
- 1. Combine the wine and sugar in a saucepan and bring to a simmer, stirring until the sugar is dissolved, then cool.
- 2. Puree the honeydew and tarragon in a blender, then strain through a fine-mesh sieve into a mixing bowl. Combine the wine, honeydew juice, lemon juice, and a pinch of salt, then transfer to a square baking dish. Put in the freezer until firm, scraping and stirring with a fork every 30 minutes until the mixture is slushy, about 2 hours. Serve garnished with tarragon leaves or sprigs.
Nutrition Facts : Calories 113 calorie, Fat 0 grams, SaturatedFat 0 grams, Cholesterol 0 milligrams, Sodium 78 milligrams, Carbohydrate 22 grams, Fiber 1 grams, Protein 1 grams, Sugar 20 grams
TARRAGON AND WHITE WINE GRANITA
Steps:
- Rinse the tarragon and bruise it with the back of a spoon. Place it in a medium saucepan with the sugar, and 3 cups water. Simmer until sugar dissolves. Remove from heat and add the wine and lemon juice. Let stand at room temperature to infuse for one hour, or refrigerate up to overnight. Strain into a wide shallow nonreactive dish, leaving in a few sprigs or leaves. Cover with a lid, plastic wrap, or foil. Transfer to freezer until frozen around the edges. Remove from freezer, and scrape the ice with a fork, mixing it from the edge into the center. Return to freezer. Repeat scraping and mixing process every 30 minutes or so (at least 3 times) until the entire mixture has turned into small, sequined ice flakes. Best eaten immediately. If leaving in freezer overnight or longer, let sit at room temperature until it softens a little, then scrape it again with a fork to lighten the texture.
RED WINE GRANITA
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Number Of Ingredients 4
Steps:
- Combine wine and fructose in a medium saucepan. Bring to a boil, and add the zests. Simmer for 2 minutes; strain, and transfer to a 9-inch Pyrex pie plate. Freeze until firm, about 4 hours.
APPLE TARRAGON GRANITA
Make and share this Apple Tarragon Granita recipe from Food.com.
Provided by threeovens
Categories Frozen Desserts
Time 4m
Yield 4-6 serving(s)
Number Of Ingredients 4
Steps:
- Place sugar and tarragon in a food processor and pulse until the tarragon is finely ground and the sugar is green; transfer to a medium bowl and whisk in apple juice and lemon juice.
- Let stand 10 minutes, stirring occasionally so that sugar dissolves completely.
- Pour mixture into a 9 inch square pan and place in freezer; stir, by pulling a fork through mixture, every 45 minutes until frozen, about 4 hours.
- Serve in chilled dishes.
Nutrition Facts : Calories 185.4, Fat 0.2, Sodium 5.6, Carbohydrate 47.1, Fiber 0.2, Sugar 45.4, Protein 0.1
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