Wine Honeydew And Tarragon Granita Recipes

HONEYDEW GRANITA

Steps:

• In a small saucepan, bring sugar and water to a boil over medium-high heat. Cook and stir until sugar is dissolved. Cool., Pulse honeydew, sugar syrup and wine in batches in a food processor until smooth, 1-2 minutes. Transfer to an 8-in. square dish. Freeze 1 hour. Stir with a fork. Freeze, stirring every 30 minutes, until frozen, 2-3 hours longer. Stir again with a fork just before serving.

RED WINE GRANITA

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.

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.

HONEYDEW GRANITE

Steps:

• Combine the sugar and water in a saucepan over medium heat. Boil, reduce heat and simmer for 5 minutes. Set aside until cool.
• Process the melon, sugar syrup and lemon juice in a blender until smooth. Add the gin and pepper and blend until well mixed.
• Pour the mixture into a large, nonreactive pie plate and place in the freezer. Stir every 30 minutes until frozen. Scrape up the granite, divide among 4 dishes and serve.

HONEYDEW GRANITA

Steps:

• Place sugar in a small pan with 3 tablespoons water and lime juice.
• Stir over medium heat until sugar is dissolved, around three minutes.
• Remove from heat.
• Cut honeydew in half, remove seeds, peel and chop into chunks.
• Transfer to a food processor.
• Add sugar mixture and salt.
• Process until slushy.
• Transfer mixture to a 9-inch metal square baking pan and freeze for an hour.
• Stir with a fork to break up chunks around the edges.
• Freeze until completely frozen or about 2 hours longer.
• Continue stirring with fork every 30 minutes to loosen ice crystals.
• Serve in chilled glasses or bowls.

HONEY-DEW AND SAKE GRANITA

Steps:

• To make the granita:
• In a small saucepan combine the sugar and 3-1/2 cups water and bring the mixture to a boil, stirring. In a blender purée the ginger with the syrup, the wine, and the food coloring, chill the mixture until is cold, and stir it. Transfer the mixture to 2 metal ice-cube trays without the dividers or to a shallow metal pan and freeze it, stirring and crushing the lumps with a fork every 30 minutes, for 2 to 3 hours, or until it is firm but not frozen solid. The granita may be made 2 days in advance and kept covered and frozen. Scrape the granita with a fork to lighten the texture.
• On each of 4 plates arrange 2 of the honeydew slices and top 1 of the slices on each plate with a scoop of the honeydew and sake granita. Top the other slices with a scoop of the pickled ginger and plum-wine granita.