EASY LIME GRANITA (2 WAYS)
Steps:
- In a small pot on medium high heat combine the sugar and water, bring to a boil, then lower heat and simmer for 5 minutes. Let cool completely.
- When the syrup has cooled had the strained lime juice and zest, whisk to combine. Pour into a freezer safe bowl. Place in the freezer for approximately 1 hour (may be more or less time depending on your freezer).
- Remove bowl from the freezer and with a fork break up the ice and mix to combine. Repeat 3-4 times or until the mixture is slushy. Serve in a tall glass with a spoon.
- Follow the same steps for the freezer method, but instead of pouring into a bowl pour into the ice cream maker and churn according to manufacturer's directions, 25-30 minutes or until mixture becomes compact and creamy. Enjoy!
Nutrition Facts : Calories 108 kcal, Carbohydrate 28 g, Sodium 5 mg, Sugar 25 g, ServingSize 1 serving
ITALIAN LEMON ICE (GRANITA)
Lemon granita is easily the most popular of all Italian ices, and with good reason. On a hot summer's day, no refreshment beats it tangy, revitalizing taste. Prep time included chill time. From The Mediterranean Vegan Kitchen.
Provided by Bev I Am
Categories Frozen Desserts
Time 5h20m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Combine 2 cups of the water with the sugar in a medium nonreactive saucepan; bring to a simmer over medium heat.
- Cook, stirring constantly, until the sugar is completely dissolved.
- Add the salt, stir, and remove the pan from the heat.
- Stir in the remaining water and let cool to room temperature.
- Cover and refrigerate for a minimum of 1 hour.
- Meanwhile, place a shallow metal 2 1/2 qt container (such as a large cake pan) in the freezer to chill.
- Add the lemon juice, lemon peel, and extract to the chilled sugar mixture; stir until well blended.
- Pour into the chilled metal pan.
- Place the pan in the freezer for 30-60 minutes, or until ice crystals form around the edges.
- Stir the ice crystals into the center of the pan and return to the freezer.
- Repeat every 30 minutes, or until all the liquid is crystallized but not frozen solid, about 3 hours.
- To serve, scoop the granita into chilled dessert bowls or goblets.
- (If the granita has become too hard, scrape it with a large metal spoon to break up the ice crystals.) Serve at once.
- Advance Preparation: The granita can be stored, covered, for up to four days in the freezer, but it will have become frozen solid.
- To serve, either allow the granita to thaw in the refridgerator until you can scrape the crystals, or break it up into chunks and process with on/off motions in a food processor fitted with the knife blade until fairly smooth.
GRANITA WITH ICE CREAM
If iced coffee is a fave of yours, then you HAVE to try this coffee-flavor granita recipe. It's prepared using vanilla ice cream for extra creaminess!
Provided by My Food and Family
Categories Home
Time 4h10m
Yield Makes 6 servings, about 1/2 cup each.
Number Of Ingredients 3
Steps:
- Dissolve flavored instant coffee in boiling water in large bowl. Add ice cream; stir until well blended. Pour into 8-inch square pan.
- Freeze 4 hours or until firm.
- Draw fork repeatedly through frozen mixture just before serving. Spoon shavings evenly into 6 dessert dishes. Store leftover dessert in freezer.
Nutrition Facts : Calories 110, Fat 5 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 10 mg, Sodium 75 mg, Carbohydrate 15 g, Fiber 0 g, Sugar 13 g, Protein 1 g
ITALIAN GRANITA LEMON ICE CREAM
Many people think that Lemon Granita is similar to a Lemon sorbet. There is a main difference which is the fact that Lemon Granita has no eggs, no milk and no cream in it. Just lemon juice, lemon zest, water and sugar! In Southern Italy we have a granita for breakfast, aperitif, lunch and as an after siesta drink. The best lemon Granita is made with little sugar and a grated lemon zest in it! For breakfast we would have a Coffee Granita with a croissant (the Sicilian way); for aperitif the Lemon Granita; after the siesta the almond granita. There are many flavors you can choose: lemon, mint, coffee, strawberry, almond, kiwi, mandarin, prickly pears.
Provided by stile mediterraneo
Categories Frozen Desserts
Time 50m
Yield 10 serving(s)
Number Of Ingredients 4
Steps:
- Boil the sugar and water for 5 minutes. Then let the syrup cool down and add the lemon juice and grated lemon zest. Boil everything again. Let it cool down again and put it in the freezer in a metallic container. Turn the mixture while it is freezing every 20 minutes. The Granita will be ready after 3-4 hours.
Nutrition Facts : Calories 114.1, Fat 0.1, Sodium 2, Carbohydrate 29.7, Fiber 0.1, Sugar 28.8, Protein 0.1
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HOW TO MAKE GRANITA - AUTHENTIC SICILIAN GRANITA RECIPE
From nonnabox.com
5/5 (6)Total Time 4 hrs 10 minsCategory DessertCalories 125 per serving
- Using the measuring cups, put the required amount of fruit, lime juice, and sugar in the blender or food processor with a blade attachment. Blend these until the mixture is smooth.
- Pour the purée into the metal pan. Ensure that the layer is not too thin as to stick to the floor of the pan or too thick as this would take longer.
- Remove the pan from the freezer at a point when the puree has started to freeze on the top and around the edges.
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