Creamy Strawberry Granita Food

FRESH STRAWBERRY GRANITA

Steps:

• Stir first 3 ingredients in small bowl until sugar dissolves. Blend 3 cups strawberries in processor until smooth. Add sugar syrup and blend until combined.
• Pour mixture into 13x9x2-inch nonstick metal baking pan. Freeze until icy around edges, about 25 minutes. Using fork, stir icy portions into middle of pan. Freeze until mixture is frozen, stirring edges into center every 20 to 30 minutes, about 1 1/2 hours. Using fork, scrape granita into flaky crystals. Cover tightly and freeze. (Can be made 1 day ahead. Keep frozen.) Scrape granita into bowls. Garnish with berries and serve.

STRAWBERRY AND MASCARPONE GRANITA

Steps:

• Place the water, 1/2 sugar, and mint in a small pan and bring to a simmer, stirring occasionally to help dissolve the sugar. Let simmer over low heat to steep the mint. Then strain the mint from the simple syrup. Discard the mint.
• In a food processor combine 2 cups of strawberries with the remaining 1 tablespoon of sugar. Run the machine to puree the strawberries. Add the mascarpone cheese, lemon juice, and salt. Run the machine until the mascarpone cheese is fully incorporated. Add the mint simple syrup and run the machine to combine. Place the strawberry mixture in an 8 by 8-inch glass dish and place the dish in the freezer. The mixture will take about 4 hours to freeze.
• To serve, use a fork to scrape the granita. Spoon the mixture into chilled bowls. Top with the finely chopped strawberries. Serve immediately.

CREAMY STRAWBERRY GRANITA

Steps:

• Blend water, prepared drink, Neufchatel and 1/2 cup strawberries in blender until smooth; pour into 13x9-inch pan.
• Freeze 4 hours or until firm. Meanwhile, slice remaining strawberries.
• Serve in dessert dishes topped with sliced strawberries and pineapple.

STRAWBERRY GRANITA WITH WHIPPED CREAM

Steps:

• Puree strawberries, sugar, and salt in processor until smooth. Add water and lemon juice and process to blend. Strain into 8x8x2-inch metal baking pan. Cover with foil and place in freezer. Stir with fork every hour until frozen, about 4 hours. DO AHEAD Can be made 2 days ahead. Keep frozen. Using fork, scrape granita down length of pan, forming icy flakes. Return to freezer. Beat 1 cup chilled whipping cream until firm peaks form. Divide cream among dishes. Spoon granita over and serve immediately.

STRAWBERRY GRANITA

Steps:

• Mix sugar and water in a blender until sugar dissolves.
• Add strawberries and juice and blend until smooth.
• Pour into an 8-inch square baking dish.
• Cover and freeze 3 hours and stir well.
• Cover and freeze 5 hours or overnight.
• Remove from freezer and let stand at room temperature about 10 minutes.
• Scrape mixture with a fork until fluffy.

STRAWBERRY GRANITA WITH BEAUJOLAIS

Steps:

• For granita:
• Stir 1 cup water and sugar in small saucepan over medium-high heat until sugar dissolves. Cool syrup.
• Place halved strawberries, red wine, and cooled sugar syrup in processor and puree until smooth. Strain strawberry puree into 13 x 9 x 2-inch metal pan, pressing on solids to extract as much liquid as possible. Discard strawberry solids in strainer. Cover puree and freeze 1 hour.
• Using fork, stir granita, mashing any solid parts with back of fork. Freeze until firm, scraping mixture with fork every 30 minutes to form icy crystals. DO AHEAD: Granita can be made 3 days ahead. Keep covered and frozen.
• Garnishes:
• Mix sliced berries, wine, and sugar in medium bowl. Let stand at room temperature until sugar dissolves and juices form, stirring occasionally, about 30 minutes. Divide sliced strawberry mixture among 8 wineglasses. Scrape granita with fork to loosen ice crystals. Divide granita among glasses. Garnish edge of each glass with 1 whole strawberry and serve.