Apple Mint Granita Food

MINT GRANITA

Steps:

• Bring water, mint, and sugar to a boil in a 1- to 2-quart saucepan, stirring until sugar is dissolved, then reduce heat and simmer, uncovered, 3 minutes. Add lemon juice and pour through a fine-mesh sieve, pressing hard on solids and discarding them, then cool.
• Freeze mixture in a 1 1/2- to 2-quart shallow nonreactive metal container, stirring and crushing lumps with a fork every 30 minutes, until evenly frozen, 2 to 3 hours. Scrape with a fork to lighten texture, crushing any lumps. Spoon into glasses or bowls.

HONEYDEW AND MINT GRANITA

Steps:

• Bring the sugar and 3/4 cup water to a simmer in a small saucepan over medium heat, stirring until the sugar is dissolved. Remove from the heat and add the mint, pressing with a wooden spoon to submerge. Let cool completely, then remove the mint with a slotted spoon and discard.
• Combine the mint syrup, honeydew and lime juice in a blender and puree until smooth. Pour into a 7-by-11-inch or 8-inch square metal baking dish.
• Freeze the honeydew-mint mixture until ice crystals begin to form around the edges, about 45 minutes. Scrape the crystals toward the center of the pan with a fork, breaking apart any large chunks. Continue freezing, scraping every 30 minutes or so, until all of the granita has been scraped into flakes, 3 to 4 hours. Spoon into chilled bowls and top with mint leaves.

APPLE MINT GRANITA

Steps:

• Mix apple juice and mint leaves and allow to combine overnight in refrigerator. Strain mint leaves out of apple juice.
• Place a shallow metal pan in freezer. In a nonreactive saucepan, combine applesauce, mint flavored apple juice, sugar, lemon juice and salt. Bring to a boil, then simmer uncovered about 20 minutes.
• Cool to room temperature.
• Pour apple mixture into chilled pan; return to freezer. Stir every 20 minutes until it thickens into coarse crystals, about 1 hour.
• Stir granita and mound into small cups. Serve immediately.

APPLE MINT GRANITA

Steps:

• Infuse simple syrup with tea, mint leaves, cloves, cinnamon, ginger, peppercorns, lemon juice, until aroma peaks, approximately 5 to 10 minutes, add cider. Freeze overnight in a plastic wrap lined loaf pan. To serve, scrape or process in food processor and serve in hollowed shell of appropriate fruit or into elegant martini glasses.

MOROCCAN MINT TEA GRANITA

Steps:

• In a large pot bring all ingredients to a boil, except food coloring. Remove from heat and allow to steep for 10 minutes. Strain and add coloring. Freeze with a metal whisk in mixture. During freezing, whisk periodically to add iciness and a grainy texture to the granita

APPLE TARRAGON GRANITA

Steps:

• Place the sugar and tarragon in a food processor or blender and pulse until the tarragon is finely ground and the sugar is green. Transfer the tarragon sugar to a medium bowl; add the apple juice and lemon juice and whisk to combine. Let the mixture stand for 10 minutes, stirring it occasionally, until the sugar has dissolved.
• Pour the mixture into a 9-inch-square nonreactive metal baking pan and place it in the freezer. Stir the mixture, pulling a fork back and forth through it, every 45 minutes or so for 4 hours, or until frozen. The mixture will become a fluffy, icy concoction.
• To serve the granita, spoon it into chilled dishes.

APPLE TARRAGON GRANITA

Steps:

• Place sugar and tarragon in a food processor and pulse until the tarragon is finely ground and the sugar is green; transfer to a medium bowl and whisk in apple juice and lemon juice.
• Let stand 10 minutes, stirring occasionally so that sugar dissolves completely.
• Pour mixture into a 9 inch square pan and place in freezer; stir, by pulling a fork through mixture, every 45 minutes until frozen, about 4 hours.
• Serve in chilled dishes.

GREEN APPLE GRANITA

Steps:

• In a large pot over medium heat, combine the water and sugar. Cook and stir until the sugar has dissolved and the syrup looks clear, about 5 minutes. Remove from the heat and cool the syrup by pouring it into a bowl and putting it into the refrigerator or over an ice bath.
• Put the lime juice into a large bowl. Add the apples to the lime juice, and toss as you go so they don't turn brown. Put the apples and lime juice, sugar syrup, and apple liqueur in a blender; puree until completely smooth. Pour the apple mixture into a shallow baking pan and freeze for 1 hour. Using a fork or a couple of chopsticks, break up all the ice crystals on the bottom and sides of the pan. This incorporates air so the final product literally melts in your mouth. Freeze for 3 to 4 hours, until the mixture has reached a frozen granular consistency. You can serve it two ways: Either rake the granita with the tines of a fork for a snow-cone-like product or run an ice-cream scooper down the length for a smooth Italian-ice-like result. Spoon it into a wine or martini glass.