Yogurt Granita Recipes

YOGURT GRANITA

Steps:

• 1 In a large bowl, smash the strawberries into the yogurt, stirring to combine.
• 2 Pour the mixture into a shallow pan (a metal baking pan works) and place it in the freezer, uncovered, for 1 hour.
• 3 Remove the pan from the freezer and stir the yogurt well, breaking up any clusters of ice crystals that have formed.
• 4 Return it to the freezer. Continue stirring every half hour, breaking up new clusters as they form, until the granita is completely frozen but scoopable, about 2 more hours.
• 5 Scoop and serve, garnished with fresh berries, if desired. (Store any leftovers in the freezer in a covered container or resealable plastic bag.)

APPLESAUCE GRANITA WITH MAPLE YOGURT

Steps:

• For the Granita: In a shallow 8-inch square pan, stir the applesauce and lemon juice together and spread the mixture evenly in the pan. Place the pan in the freezer for at least 1 hour.
• For the Sauce: In a bowl, combine the yogurt, maple syrup, and cinnamon. Chill the sauce until ready to serve.
• Remove the granita from the freezer. With a fork, scrape the surface of the granita to gently fluff it up. Serve immediately, in dessert glasses or dishes, drizzled with yogurt sauce.

CITRUS-GINGER GRANITA

Steps:

• Stir water, sugar, ginger, lemon zest, and lime zest together in a saucepan over medium-high heat until sugar dissolves and mixture is bubbling, 5 to 10 minutes; cool slightly.
• Stir the ginger mixture an orange juice together in a pitcher; pour into a 9x13-inch baking dish.
• Place dish in the freezer; scrape and stir orange juice mixture with a fork once every hour until granita is evenly frozen and crystallized, about 6 hours.