Watermelon Granita With Gingered Strawberries Recipes

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WATERMELON GRANITA WITH GINGERED STRAWBERRIES



Watermelon Granita with Gingered Strawberries image

Provided by Bon Appétit Test Kitchen

Categories     Blender     Ginger     Dessert     Low Fat     Low Cal     High Fiber     Backyard BBQ     Frozen Dessert     Strawberry     Watermelon     Summer     Low Cholesterol     Bon Appétit     Fat Free     Vegan     Vegetarian     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 6 servings

Number Of Ingredients 5

4 cups cubed seedless watermelon
3/4 cup sugar, divided
3 tablespoons fresh lemon juice, divided
1 tablespoon minced peeled fresh ginger
4 cups quartered hulled strawberries

Steps:

  • Puree melon, 1/4 cup sugar, 1 tablespoon lemon juice, and pinch of salt in blender; pour into 8-inch square pan. Freeze 1 hour; whisk. Freeze until solid, 3 hours. With fork, scrape into icy flakes. Cover; keep frozen.
  • Stir 1/2 cup sugar, 2 tablespoons lemon juice, and ginger in pan over low heat until sugar melts; cool. Mix in berries. Layer berries with syrup and granita in glasses.

WATERMELON, GINGER AND LIME GRANITA



Watermelon, Ginger and Lime Granita image

Provided by Kelsey Nixon

Categories     dessert

Time 2h30m

Yield 4 to 6 servings

Number Of Ingredients 6

1/4 cup fresh lime juice
6 cups roughly chopped seedless watermelon (about 2 pounds)
1/2 cup sugar
1 lime, zested
1 (2-inch) piece ginger divided, 1-inch cut into coins, 1-inch peeled and grated
Fleur de sel, for garnish

Steps:

  • In a blender, blend the lime juice and watermelon together, creating watermelon water. Strain the liquid through a fine mesh strainer to remove any seeds. Place 1/2 cup of the watermelon water into a saucepan and add the sugar, lime zest and ginger coins. Bring the mixture to a simmer to dissolve the sugar and infuse the liquid with the ginger and lime flavor. Set aside to cool. Add the grated ginger to the remaining watermelon water. Once the syrup is cool, remove the ginger coins and mix into the watermelon water. Pour the mixture into a 9 by 13-inch glass baking dish. Place the dish into the freezer to chill. Every 30 minutes, scrape the mixture with a fork to break up the ice crystals and to keep it light and fluffy. Continue scraping every 30 minutes for at least 2 hours. Scrape the granita into elegant glasses and sprinkle with fleur de sel.

WATERMELON-GINGER GRANITA



Watermelon-Ginger Granita image

Provided by Food Network Kitchen

Time 7h10m

Yield 4 servings

Number Of Ingredients 0

Steps:

  • Puree 6 cups cubed seedless watermelon in a blender with 1/2 cup sugar, 1 tablespoon lime juice and 2 teaspoons grated peeled ginger until smooth. Pour into a 9-by-13-inch baking dish, cover with plastic wrap and freeze, scraping with a fork every hour, until fluffy, 5 to 7 hours.

WATERMELON GRANITA



Watermelon Granita image

Say a sweet 'ciao' to summer with this light and airy Italian treat! Serve in pretty glasses garnished with wedges of cantaloupe or mint sprigs. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Desserts

Time 15m

Yield 8 servings.

Number Of Ingredients 4

1-1/4 cups sugar
1-1/4 cups water
6 cups cubed watermelon
Small watermelon wedges, optional

Steps:

  • In a small saucepan, bring sugar and water to a boil. Cook and stir until sugar is dissolved; set aside. In a blender, process watermelon in batches until smooth. Strain; discard pulp and seeds. Transfer to an 8-in. square dish; stir in sugar mixture. Cool to room temperature., Freeze for 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. Garnish with melon wedges if desired.

Nutrition Facts : Calories 151 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 4mg sodium, Carbohydrate 41g carbohydrate (40g sugars, Fiber 1g fiber), Protein 0 protein.

WATERMELON GRANITA



Watermelon Granita image

Provided by Gina Marie Miraglia Eriquez

Categories     Blender     Fourth of July     Low Fat     Vegetarian     Kid-Friendly     Graduation     Father's Day     Backyard BBQ     Frozen Dessert     Watermelon     Spring     Summer     Healthy     Vegan     Bon Appétit     Small Plates

Yield Makes 6 servings

Number Of Ingredients 3

4 cups (1 3/4 pounds) cubed seedless watermelon (from a 4 pound melon)
1/2 cup sugar
1 tablespoon fresh lime juice

Steps:

  • Purée all ingredients in a blender until smooth. Pour into a 9x9x2" metal baking pan. Freeze mixture for 1 hour. Stir, mashing any frozen parts with the back of a fork. Cover and freeze mixture until firm, about 2 hours. Using a fork, scrape granita vigorously to form icy flakes. DO AHEAD: Can be made 3 days ahead. Cover tightly with foil and keep frozen. Give it a quick scrape before serving.

WATERMELON SORBET OR GRANITA



Watermelon Sorbet or Granita image

This works only if your watermelon is juicy and sweet. If you make the granita version, you can use less sugar and omit the corn syrup because the ice crystals won't matter.

Provided by Martha Rose Shulman

Categories     ice creams and sorbets, dessert

Time 3h20m

Yield 4 to 6 servings

Number Of Ingredients 5

900 grams (2 pounds) watermelon, seedless if possible, or seeded if seedless is not available, cut into 1-inch chunks
75 grams (about 1/3 cup) sugar
33 grams (about 1 tablespoon plus 2 teaspoons) corn syrup (for sorbet version only)
2 tablespoons fresh lime juice
Pinch of sea salt

Steps:

  • Place all of the ingredients in a blender, and blend until smooth. Chill in the refrigerator for 2 hours or overnight.
  • If you are making granita, place a 9-by-11-inch baking dish in the freezer. Omit the corn syrup and reduce the sugar if desired.
  • Place a container in the freezer. Using an immersion blender, blend the watermelon mixture for 30 seconds. If making sorbet, freeze in an ice cream maker following the manufacturer's directions. If making granita, 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 110, UnsaturatedFat 0 grams, Carbohydrate 28 grams, Fat 0 grams, Fiber 1 gram, Protein 1 gram, SaturatedFat 0 grams, Sodium 25 milligrams, Sugar 26 grams

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

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