Tequila Granita With Lychee And Yuzu Cream Recipes

COFFEE GRANITA

Coffee Granita image

I'm showing you how to make this incredibly refreshing Italian treat. I'm not saying that a coffee granita is the best frozen dessert ever, and I'm not saying this is the best coffee dessert ever, but this might be the best frozen coffee dessert ever. The technique could not be any easier. Serve in a clear glass garnished with sweetened whipped cream and a pinch of cocoa.

Provided by Chef John

Categories Frozen Desserts

Time 11h20m

Yield 6

Number Of Ingredients 3

Ingredients

3 cups prepared strong black coffee
¾ cup white sugar
2 tablespoons coffee-flavored liqueur

Steps:

Combine coffee, sugar, and coffee liqueur in a bowl with a whisk until sugar dissolves.
Pour mixture into an 8x12- or 9x13-inch dish. Freeze, uncovered, until it just starts to get slushy around the outside, about 1 hour and 15 minutes.
Take a fork and break the frozen pieces up, stirring into the liquid. Crush any large pieces with the back of the fork.
Return to the freezer and repeat the process every 30 minutes until you've reached your desired consistency, about 4 to 5 times total.
Serve immediately or return to the freezer and chill for 8 hours, or overnight, before serving for best results.

Nutrition Facts : Calories 97.9 calories, Carbohydrate 25 g, Fat 0 g, Protein 0.1 g, Sodium 2.4 mg

AUTHENTIC SICILIAN GRANITA AL LIMONE

Authentic Sicilian Granita al Limone image

Lemon granita is one of my favorite things about Sicily. It's easy to make at home if a trip to the island isn't possible. Using Meyer lemons, which tend to be sweeter than regular lemons, helps replicate the flavor of authentic Sicilian lemons. Serve as an after-dinner refresher or afternoon pick-me-up. And for a nice twist, add a small scoop to your iced tea, like they do in Sicily.

Provided by Buckwheat Queen

Categories World Cuisine Recipes European Italian

Time 3h40m

Yield 10

Number Of Ingredients 5

Ingredients

2 cups water
1 cup white sugar
1 cup freshly squeezed Meyer lemon juice
5 lemon wheels
2 tablespoons lemon zest

Steps:

Pour water and sugar into a saucepan. Heat over medium, stirring until sugar melts; do not bring to a boil. Remove from heat when the sugar has completely dissolved and the water is no longer cloudy. Add lemon juice and stir until combined. Refrigerate until cold, about 30 minutes.
Pour into a freezer-safe dish that has a tight lid. Cover and put into the freezer until it begins to freeze around the edges, but is still slushy in the center, about 45 minutes.
Lightly stir the crystals from the edge of the granita mixture into the center using a fork and mix thoroughly. Replace the lid. Close the 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 crystals are separate and the granita is light, dry, and fluffy.
Serve each portion with 1/2 of a lemon wheel and fresh lemon zest on top.

Nutrition Facts : Calories 95.3 calories, Carbohydrate 28.3 g, Fat 0.2 g, Fiber 2.9 g, Protein 0.8 g, Sodium 3.4 mg, Sugar 20.6 g

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