MAPLE-ORANGE GRANITA
To make sorbet, freeze juice mixture until solid, break into chunks, and pulse in a food processor until smooth.
Provided by Martha Stewart
Time 2h45m
Number Of Ingredients 5
Steps:
- Stir 2 tablespoons syrup and pinch of salt into juice. Transfer to a shallow 2-quart dish. Freeze 2 hours, scraping with a fork every 30 minutes (mixture should icy and fluffy).
- Stir together sour cream, remaining tablespoon syrup, pinch of salt, and cardamom if using. Divide among 4 bowls. Top with granita and orange segments.
GREEN APPLE-MINT GRANITA
Provided by Food Network Kitchen
Time 4h25m
Yield 4 servings
Number Of Ingredients 4
Steps:
- Combine the sugar and 2 cups water in a small saucepan and bring to a simmer over medium heat. Cook, stirring, until the sugar dissolves, about 4 minutes; transfer to a blender and let cool completely.
- Add the mint to the blender and puree until smooth. Strain through a fine-mesh sieve into an 8-inch-square stainless-steel or glass baking dish. Finely grate the skin of the apple into the pan (you won't need the rest of the apple), then stir in the lime juice.
- Freeze until ice crystals begin forming around the edges, about 45 minutes. Use a fork to scrape the crystals toward the center of the pan, then continue freezing, scraping every 30 minutes, until frozen, about 4 hours.
- Avoid aluminum pans-they can react with the acidic ingredients and produce a metallic taste. Use stainless steel or glass instead.
MAPLE GRANITA
This recipe was originally published in the LCBO Food & Drink Magazine's Summer 2004 issue. This simple fresh tasting granita features the delicious flavours of maple syrup enhanced with ginger, lemon and mint. This granita looks great served in martini glasses. Serve this with Amaretti biscuits such as #rz 200134. These crunchy little Italian cookies have a lovely almond flavour that compliments the maple.
Provided by Chef Regina V. Smith
Categories Frozen Desserts
Time 4h10m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Whisk together water, maple syrup, ginger, lemon juice and sugar in a large saucepan.
- Place saucepan over high heat and bring to a boil for 2 minutes. REduce heat to medium and cook for an additional 5 minutes.
- Remove from heat and pour into a large 2 inch deep baking dish. Freeze for 4 hours or overnight.
- To serve scoop granita into chilled glasses and garnish with blueberries and fresh mint.
Nutrition Facts : Calories 365.1, Fat 0.2, Sodium 7.2, Carbohydrate 94.7, Fiber 1.6, Sugar 88.1, Protein 0.6
APPLESAUCE GRANITA WITH MAPLE YOGURT
Provided by Melissa d'Arabian : Food Network
Categories dessert
Time 1h10m
Yield 4 servings
Number Of Ingredients 5
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.
MAPLE CITRUS GRANITE
Provided by Robert Irvine : Food Network
Categories dessert
Time 8h20m
Yield 8 (1/2 cup) servings
Number Of Ingredients 7
Steps:
- In a saucepan, mix water, sugar, lemon juice, orange juice, maple syrup and bring to a boil. Reduce heat to low and simmer without stirring until all the sugar has dissolved, about 3 to 5 minutes. Remove pot from the heat and let syrup cool completely. Add the lemon, orange zest, mint leaves, and pour into a shallow baking dish or plastic container and place in the freezer. (The 6 cup capacity shallow plastic containers with a lid that measure 6 inches by 10 inches by 2 inches deep, and which you can get in grocery stores would be ideal for the purpose.)
- Check after about 2 hours and stir the mixture. After about 4 hours, the mixture will have begun to set up, and you can score the surface by turning a spoon backwards and using the tip to scrape the frozen syrup into "ice curls." Repeat this scraping process periodically, every 2 hours or so, until all of the syrup is scraped into the consistency of water ice. Serve after 8 hours.
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