SIMPLE FRUIT JUICE GRANITA
This is a very simple treat that can be used with your favorite fruit juices to make many different variations. My favorite variation has banana in it. It brings a bit of creaminess to the icy treat. The small bottles of prepackaged juice in the produce section are the perfect amount of juice for this recipe--just pick a flavor! Don't let the mixture freeze completely before you scrape. The secret is to scrape as it freezes.
Provided by FrackFamily5 CA->CT
Categories Desserts Frozen Dessert Recipes
Time 4h10m
Yield 6
Number Of Ingredients 3
Steps:
- Mix sugar and water together in a glass, microwave-safe, 8x8-inch dish. Microwave on high for 2 minutes. Mix with a fork until all sugar is dissolved. Stir in juice.
- Freeze for 1 hour. Scrape mixture with a fork. Return to the freezer in increments of 30 minutes, scraping with a fork to create small granules after each one. The granita is ready when it resembles icy sand, about 3 hours total.
Nutrition Facts : Calories 112.8 calories, Carbohydrate 28.7 g, Fiber 1.8 g, Protein 0.2 g, Sodium 7.3 mg, Sugar 25.7 g
FRESH STRAWBERRY GRANITA
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
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
TROPICAL FRUIT CHAMPAGNE GRANITA
Categories Fruit Dessert Low Fat Pineapple Sparkling Wine Spring Vegan Passion Fruit Gourmet Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes about 9 cups, serving 6
Number Of Ingredients 5
Steps:
- In a saucepan bring sugar and water to a boil, stirring until sugar is dissolved, and cool syrup.
- In a blender or food processor purée pineapple with 1/4 cup plus
- 2 tablespoons syrup (reserving remaining syrup for another use). Stir in nectar or juice and Champagne. Pineapple mixture may be made 1 day ahead and chilled, covered.
- Transfer pineapple mixture to a shallow metal baking pan and freeze, stirring and crushing lumps with a fork every hour, until mixture is firm but not frozen hard, about 3 to 4 hours. Granita may be made 2 days ahead and frozen, covered. Just before serving, scrape granita with a fork to lighten texture.
- Scoop granita into serving bowls.
TROPICAL FRUIT GRANITA
Categories Fruit Juice Dessert Freeze/Chill No-Cook Low Fat Low Sodium Wheat/Gluten-Free Frozen Dessert Vegan Bon Appétit
Yield Serves 6
Number Of Ingredients 5
Steps:
- Stir juice and sugar in large bowl until sugar dissolves. Add rum, lime juice and vanilla. Pour mixture into shallow baking dish. Freeze until mixture is entirely crystallized, stirring frequently and scraping crystals from around edges, about 5 hours. (Can be prepared 2 days ahead. Cover and keep frozen.)
- Using tines of fork, scrape frozen juice mixture to form small flakes. Spoon granita into goblets and serve.
TROPICAL GRANITA
Steps:
- Mix together all ingredients in a 9 by 13-inch glass baking dish. Freeze overnight (or at least 6 to 8 hours). With a fork, scrape frozen mixture until it reaches shaved ice consistency.
- Scoop into bowls and serve garnished with a sprig of mint.
Nutrition Facts : Calories 60, Fat 0 grams, SaturatedFat 0 grams, Cholesterol 0 milligrams, Sodium 10 milligrams, Carbohydrate 15 grams, Fiber 0 grams, Protein 1 grams, Sugar 13 grams
FRUIT GRANITA
It couldn't be easier to whip up this Italian ice with a crystalline texture. All you need are simple syrup and fresh fruit juice -- try watermelon, grapefruit, or apple.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes about 3 cups
Number Of Ingredients 2
Steps:
- Combine all ingredients in a deep-sided metal pan, and place in freezer, uncovered, until it is nearly set, at least 4 hours, whisking mixture every hour.
- Remove mixture from freezer, and scrape surface with the tines of a fork until it is the texture of shaved ice. (Mixture can be frozen overnight without whisking; remove from freezer in the morning, and let sit at room temperature about 10 minutes to allow it to slightly soften before scraping with a fork.) Serve.
CLEMENTINE GRANITA
Keep extra clementines on hand in case some of the skins tear and for juicing. If you don't feel like juicing enough clementines to yield 2 cups, use store-bought orange juice to make up the difference.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 3h40m
Yield Makes 12
Number Of Ingredients 4
Steps:
- Slice the top 1/2 inch off each clementine; reserve. Cut around flesh and scoop out into a sieve set over a bowl; reserve skins and be careful not to tear them. Press flesh to extract juice. Squeeze in juice from tops. (You'll have about 1 cup.) Juice more clementines to yield 2 cups.
- Moisten clementine skins with some juice or water. Roll skins in 1/4 cup sugar to coat. Freeze until solid, about 2 hours.
- Bring remaining 1/4 cup sugar, 1/4 cup water, and ginger to a boil in a saucepan, stirring, until sugar dissolves. Remove from heat. Let stand for 30 minutes; discard ginger. Stir in 2 cups juice and the lemon juice; transfer to a nonreactive 8-inch square baking dish. Freeze until solid, about 3 hours.
- Scrape granita with a fork to fluff. Spoon granita into clementine "cups." Freeze for 10 minutes before serving.
TROPICAL CITRUS GRANITA
Much less expensive and labour intensive than an actual trip down south, this fun mango and coconut frozen delight - developed by Minute Maid in partnership with the Canadian Living Test kitchen - will make everyone smile on a hot day. If you enjoy this creation, check out other summertime-inspired recipes at minutemaid.ca.
Provided by Mary Jenny
Categories Beverages
Time 2m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Stir together the orange juice, mango punch and water. Pour into large shallow glass baking dish.
- In small saucepan (or a small microwave bowl) heat water with sugar until dissolved. Whisk together with coconut water and coconut cream. Pour into shallow glass baking dish.
- Place both dishes in the freezer for 2 hours. Remove from freezer, scrape edges and mix with a fork. Return to freezer, scraping every hour until no liquid remains, 6-7 hours total. Layer fruit granita on bottom of glass, followed by coconut mixture, and another layer of fruit granita on top. Garnish with tropical fruit.
Nutrition Facts : Calories 208.4, Fat 8.1, SaturatedFat 7.6, Sodium 18.1, Carbohydrate 34.6, Fiber 0.1, Sugar 33.7, Protein 0.6
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