LEMON RICOTTA GRANITA
Provided by Giada De Laurentiis
Categories dessert
Time 5h25m
Yield 6 servings
Number Of Ingredients 6
Steps:
- Stir the water and 3/4 cup of sugar in a medium saucepan over high heat just until the sugar dissolves. Whisk in the lemon juice. Pour the lemon mixture into an 8-inch square glass dish. Cover and freeze, stirring occasionally, until the liquid just becomes slushy, about 2 hours. Using a fork, scrape the granita every 30 minutes until it is completely made up of ice crystals. (The granita can be prepared up to 2 days ahead. Cover and keep frozen, and scrape every so often so that the crystals stay loose.)
- Whisk the ricotta, remaining sugar, and pinch of salt in a medium bowl to blend. Spoon the granita into dessert bowls. Top with a dollop of the ricotta. Zest the lemon peel over the desserts and serve.
LIMONCELLO
Provided by Giada De Laurentiis
Time P4DT12h10m
Yield about 3 1/2 cups
Number Of Ingredients 3
Steps:
- Using a vegetable peeler, remove the peel from the lemons in long strips (reserve the lemons for another use). Using a small sharp knife, trim away the white pith from the lemon peels; discard the pith. Place the lemon peels in a 2-quart pitcher. Pour the vodka over the peels. Steep the lemon peels in the vodka for 4 days at room temperature.
- Stir the sugar and 1 cup water in a large saucepan over medium heat until the sugar dissolves, about 5 minutes. Cool completely. Pour the sugar syrup over the vodka mixture. Cover and let stand at room temperature overnight.
- Strain the limoncello through a meshed strainer. Discard the peels. Transfer the limoncello to bottles. Seal the bottles and refrigerate until cold, at least 4 hours and up to 1 month.
LIMONCELLO GRANITA
Make and share this Limoncello Granita recipe from Food.com.
Provided by gailanng
Categories Frozen Desserts
Time 8h5m
Yield 4-6 serving(s)
Number Of Ingredients 5
Steps:
- Combine sugar and 1 cup cold water in a saucepan. Bring to a simmer over medium-low heat and cook until sugar has dissolved and mixture is syrupy, stirring frequently. Remove from heat. Stir in lemon zest, lemon juice and 3/4 cup cold water, then stir in limoncello.
- Pour liquid into a large, shallow pan. Place pan on a flat surface in the freezer and freeze for at least 8 hours. During the first 2 hours, remove the pan every 20 to 40 minutes and stir the contents with a fork, making sure to scrape down the sides of dish and combining the iced and still-liquid portions. When the granita has frozen completely, use a large spoon or ice cream scoop to scrape the top, collecting each serving. Place in a cocktail glass or bowl and serve.
Nutrition Facts : Calories 265.4, Fat 0.3, Sodium 4.8, Carbohydrate 69.8, Fiber 0.3, Sugar 65.1, Protein 0.4
LIMONCELLO GRANITA
Mascarpone cheese gives this dessert a smooth, creamy texture, making it more like a sherbet than an ordinary granita. Best of all, you don't need to scrape it as it freezes to create icy granules, so it's truly a snap to make. Serve it with tiny glasses of limoncello for a perfect summer dessert.
Yield 4 servings
Number Of Ingredients 4
Steps:
- Combine the lemon simple syrup, mascarpone cheese, limoncello, and salt in a food processor. Process until the mixture is smooth. Pour the mixture into an 8 x 8-inch glass baking dish. Freeze for at least 4 hours or until the mixture is firm.
- Using the tines of a fork, scrape the mixture into small serving bowls or glasses. Serve immediately.
LEMON GRANITA
Steps:
- Clean and wash the lemons. Cut off the top 1/4 of the lemons and shave a small slice off the bottom so it stands easily.
- Using a grapefruit knife, cut out the flesh of the lemon and place in a strainer set over a bowl. Be careful not to cut through the bottom. Stand the lemons on a cookie sheet and place in the freezer and freeze until solid.
- Press the flesh of the lemons through the strainer to extract all of the juice. You should end up with about 1 to 1 1/2 cups of lemon juice. Add the water to the lemon juice. Stir in sugar, a tablespoon at a time, until the mixture is of desired sweetness. Add the thyme and limoncello and let sit for 15 minutes.
- Strain the mixture into a roasting pan or baking dish. The dish should be large enough so the liquid is not more than 1-inch deep. Freeze the mixture for 1 hour. Remove from the freezer and scrape with 2 forks to break up ice. Return to the freezer and freeze until solid, about 2 to 3 hours, scraping with forks every hour or so.
- When the granite is frozen, scoop it into the frozen lemon shells and serve immediately.
LIMONCELLO, PEAR AND RIESLING GRANITA
A lovely Italian-inspired summertime treat. Very small scoops would make an excellent palate freshener between dinner courses. A dry Riesling balances the sweet liqueur, but according to your taste you may substitute other fruity wines, ranging from a dry Gewurztraminer to a sweet dessert wine or port. Cooking time is approximate freezing time.
Provided by Molly53
Categories Frozen Desserts
Time 2h15m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Mix water, 1 cup of the wine and the sugar in a medium saucepan; bring to a boil.
- Add pears, lower the heat to simmer and cook the pears gently, about 10 minutes. Let cool slightly in cooking liquid.
- Drain the pears, reserving the cooking liquid.
- Puree the pears in a food processor until smooth (you should have 1 cup of pear puree).
- Transfer to a mixing bowl and add the cooking liquid, the remaining wine and the limoncello to the bowl; mix well.
- Pour into a shallow metal pan that will fit into the freezer and freeze.
- Gently stir the granita every 20 minutes or until frozen to allow the mixture to freeze without separating and give the proper crystalline texture.
- Once the granita is frozen, scrape the mixture with a spoon or ice-cream scoop into a pretty glass and serve immediately.
- Garnish with lemon zest or a sprig of mint.
Nutrition Facts : Calories 160.5, Fat 0.1, Sodium 1.3, Carbohydrate 28.2, Fiber 1.7, Sugar 22.1, Protein 0.3
LIMONCELLO
Make up a batch of this boozy lemony drink - it's great as a homemade gift or poured over ice cream
Provided by Mary Cadogan
Categories Drink
Time 15m
Yield Makes about 2 litres
Number Of Ingredients 4
Steps:
- Pare the zest from all the lemons, taking care not to include any white pith. Put the zest in a large clean jar and pour over the vodka. Cover with a tightly fitting lid and leave for a week, shaking the jar each day.
- Put the sugar in a heatproof bowl and pour over the boiling water, stirring until the sugar has dissolved. Add the vodka and peels and leave for a further week, shaking the jar regularly.
- Strain into decorative bottles, adding a few strips of lemon zest to each bottle.
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