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.
HONEYDEW AND MINT GRANITA
Provided by Food Network Kitchen
Categories dessert
Time 4h25m
Yield 4 servings
Number Of Ingredients 4
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.
MINT JULEP GRANITA
A granita is essentially a fluffy, fancy snow cone. This is an adult-friendly, super refreshing version inspired by a cocktail.
Provided by Food Network Kitchen
Categories dessert
Time 11h
Yield 6 to 7 (1-cup) servings
Number Of Ingredients 3
Steps:
- Put 6 or 7 glasses in the refrigerator to chill.
- Cook 3 cups water, the mint and sugar in a medium saucepan over medium-high heat, stirring occasionally, until the sugar is dissolved, about 2 minutes. Strain through a fine-mesh strainer into a medium bowl, pressing on the mint with the back of a spoon to extract all the juices. Let cool completely, or chill over an ice bath.
- Stir in the bourbon, and pour into a 3-quart (9-by-13-inch) glass or metal baking pan. Cover with plastic wrap, and freeze overnight.
- Scrape the surface of the ice with a fork in long, light strokes to create a snowy texture. Break up any remaining lumps. Freeze the granita again for at least 2 hours before serving. Fifteen minutes before you are ready to serve, put 6 to 7 glasses in the refrigerator to chill. Serve the granita in the glasses, garnished with fresh mint leaves.
MINT GRANITA
Categories Dessert Mint Summer Vegan Gourmet Fat Free Kidney Friendly Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 4 servings
Number Of Ingredients 5
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.
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
CANTALOUPE AND MINT GRANITA
Provided by Giada De Laurentiis
Time 8h13m
Yield 4 to 6 servings
Number Of Ingredients 5
Steps:
- In a small saucepan, combine the water, sugar, and 1 cup mint leaves over medium heat. Bring to a boil, reduce heat, and simmer, stirring occasionally, until the sugar has dissolved, about 5 minutes. Remove the pan from the heat and allow the syrup to cool, about 20 minutes. Strain before using.
- In a blender, puree the cooled syrup, cantaloupe, and lime juice until smooth. Taste, and adjust the sweetness by blending in 1 extra tablespoon of sugar at a time. Add the remaining mint leaves and blend until finely chopped. Pour the mixture into a 9-by-13-by-2-inch glass baking dish and freeze until firm, at least 8 hours or overnight.
- Use the tines of a fork to scrape the granita into chilled bowls and serve.
SUMMER MELON WITH BASIL-MINT GRANITA
Categories Dessert Freeze/Chill Wheat/Gluten-Free Melon Mint Basil Summer Vegan Bon Appétit Fat Free Vegetarian Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 servings
Number Of Ingredients 8
Steps:
- Mix sugar, chopped mint, basil, and lime peel in medium bowl. Mash with wooden spoon until herbs turn dark green, about 3 minutes. Stir in lime juice and 1 1/4 cups water. Let stand 1 hour. Strain into large bowl, pressing on solids. Transfer 1/2 cup lime syrup to small pitcher; cover and refrigerate. Pour remaining lime syrup into 13x9x2-inch metal baking dish. Place dish in freezer. Stir syrup with fork every hour until frozen, about 4 hours. (Can be made 1 day ahead. Cover and keep frozen.)
- Divide melon wedges among 8 shallow soup bowls. Drizzle melon with reserved lime syrup. Scrape granita into flakes with fork. Spoon generous 1/2 cup granita atop melon in each bowl. Sprinkle with sliced mint leaves, garnish with mint sprigs, and serve.
HIBISCUS-MINT GRANITA
Granita is a light dessert, one you could enjoy any day of the week. The hibiscus flowers make it extra special and elevate the simple ice to dinner-party status. The trick to the granita's texture is to stir, or mash, it several times during freezing. This prevents it from freezing in a solid block.
Provided by Art Smith
Categories HarperCollins Dessert Frozen Dessert Tea Lime Mint Summer
Yield Serves 4
Number Of Ingredients 5
Steps:
- Method:
- Bring 2 cups water to a boil. Remove from the heat and steep the hibiscus flowers in the water for 5 to 7 minutes. Discard the hibiscus flowers. Add the sugar to the hot water and stir until melted. You may need to return it to the heat for a minute or two to dissolve the sugar. Remove from the heat and let cool to room temperature. Add the lime juice and chopped mint leaves.
- Pour the liquid into a shallow bowl and place in the freezer. Freeze for 3 to 4 hours while mashing the large chunks of ice every 30 minutes or so.
- Assembly:
- Spoon the granita into chilled glasses and garnish with the whole mint leaves.
JEFES GRAND GRANITA
The sweet of all sweet..............to quench your thirst for complete "heaven" in a dish .......................fruits, juices, citrus, fresh mints.....could be that you will fall in love. Towards the back of the local trattorie along the slight dirt pathway was a large flourishing mint patch that held many Italian dishes, beverages, and desserts hostage. The scent from that mint on this hot sultry night in Sicily, coupled by the ripe scent of blood oranges big as plums hanging with the branches of the tree above; perfumed the air as the warm breezes overtook our appetites, minds, and souls. Our wonderful group of friends that was made up "Los Jefes" was a bit tired from a long day of visit with neighboring towns and small villas. We decided to stop our travel at this amazingly quaint, beautiful local trattorie. Oh, how we rejoiced with this simple, but glorious Orange, Apple and Mint Granita. This was the special of the late afternoon, early evening, as the harvest had just completed and we were able to partake of this special treat at the end of the long, but glorious day. While there we tried to get Mama" to part with the recipe. Unfortunately, no matter how much coaxing, promises, and smiles she wouldn't part with her family recipe. However; we had our memories, the taste still fresh in our minds, and we knew the fruits that were used. So "Los Jefes" put our heads together (and Chef floWer as the recipe writer) and (LittleKiwiChook as our taster) and came up with this honest replica of the sites, smells, and tastes of this Granita. Each one of us decided on which ingredient to add and why we loved it so. This brought so many memories it was an ease to do. With ripe, succulent blood oranges, crisp green apples, and married with fresh mint, we allowed this to frost all together thus producing a truly satisfying, most refreshing Granita. A treat that will bring all the joys of this special place and special time together to enjoy on some special evening ahead. Cook time doesn't include freezing.
Provided by LilKiwiChicken
Categories Frozen Desserts
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- In a small saucepan, bring water, sugar, orange zest & mint to the boil. Reduce heat immediately and simmer until sugar dissolves (It's important to make sure the sugar dissolves completely, otherwise it's a disaster).
- Strain to remove the mint, then put the syrup back into the pan.
- Add apples & cook until the apples are soft and pulpy. Take saucepan off heat and allow to cool (you can cheat & put this in the fridge if you like to speed the process up)
- Put orange juice, lemon juice, and orange-flavored liqueur or Grand Marnier (if you're using them) into a blender along with the apple-mint syrup. Blend until smooth.
- Food Processor Method - Pour the granita mixture into a freezer proof dish, cover with plastic wrap and allow to freeze solid - for best results overnight.
- Remove from the freezer about 10 minutes before serving - this allows it to soften slightly - then either process the granita in a food processor or use a fork scrape it into fine crystals.
- Alternative method - Place plastic wrap over pan and place pan in freezer. After 45 min or when ice-crystals have begun to form around edges of pan, use a fork to scrape up frozen chunks and mix into the rest of the frozen mixture. Return to freezer and continue to "rake" granita every 30 to 45 minutes until there isn't any liquid left in the granita.
- To serve spoon granita into dishes or glasses and garnish with mint. Serves 4 - 6.
Nutrition Facts : Calories 235.6, Fat 0.8, SaturatedFat 0.1, Sodium 5.5, Carbohydrate 58.4, Fiber 4.1, Sugar 47.8, Protein 2.2
MINT-GRAPEFRUIT GRANITA
This refreshing granita gets its great texture from a quick blitz in the food processor.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 6h20m
Number Of Ingredients 4
Steps:
- In a small saucepan, bring sugar, mint, and 1/2 cup water to a boil over medium-high, stirring often, until sugar dissolves, 3 to 5 minutes. In a blender, combine fruit juices and mint syrup and puree on high to combine, 30 seconds. Pour mixture into a nonreactive shallow 2-quart baking dish and freeze until solid, about 6 hours (or up to 3 days).
- With a fork, break granita into large chunks. Transfer to a food processor and pulse to form small crystals. Serve immediately, with mint leaves (or cover and freeze, up to 2 hours).
Nutrition Facts : Calories 157 g, Protein 1 g
OYSTERS WITH CHILE, LIME AND MINT GRANITA
One of two Runner-Up recipes for 1999 in the San Francisco Chronicle. The recipe comes from Le Colonial restaurant in San Francisco. This granita, with its fiery chile, tart lime, pungent mint and fish sauce, gives a decidedly Southeast Asian flavor to the oysters. A spoon of the intensely flavored ice not only keeps the oysters chilled, but as it melts, it creates a delicious sauce that pools in the shells. The granita is best when made the day before serving.
Provided by evelynathens
Categories < 60 Mins
Time 55m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Bring the water to a boil in a small pot and add the mint. Reduce heat and simmer until the liquid reduces by half. Remove from heat and add the lime juice, sugar and fish sauce. Stir the mixture until the sugar dissolves. Discard the mint sprigs. Add the chile-garlic sauce and mix well.
- Transfer the mixture to a stainless-steel or glass pan and place in the freezer. Whisk the mixture every 10 to 20 minutes and continue to freeze until the mixture is consistency of shaved ice, about 2 hours. Break up crystals and whisk before serving.
- Top each oyster with a tablespoon of the granita and serve immediately.
Nutrition Facts : Calories 304, Fat 6.9, SaturatedFat 1.5, Cholesterol 150, Sodium 1417.2, Carbohydrate 30.4, Fiber 0.1, Sugar 13.5, Protein 29.2
STRAWBERRY & MINT GRANITA
This light frozen dessert is smooth and slushy, like those from the east of Italy - a perfect palate cleanser to finish a dinner party menu
Provided by Chelsie Collins
Categories Dessert, Treat
Time 20m
Yield Makes 4
Number Of Ingredients 3
Steps:
- Put the sugar and 100ml water in a medium saucepan over a low heat, and stir now and again until the sugar dissolves. Don't let the syrup boil.
- Meanwhile, tip the strawberries into a food processor and blend to a purée. Pour into the sugar syrup with the mint leaves and turn up the heat. Simmer for about 5 mins until the mixture thickens slightly. Once thickened, strain through a fine sieve to get rid of any seeds and leaves. Allow to cool for 15 mins.
- Pour into a container and freeze for 1 hr, then rake the top layer with a fork and put back in the freezer. Repeat every hour for the next 4 hrs until the mix becomes a crystallised slush. Serve in glasses with a sprig of mint on top.
Nutrition Facts : Calories 135 calories, Carbohydrate 31 grams carbohydrates, Sugar 31 grams sugar, Fiber 2 grams fiber, Protein 1 grams protein
WATERMELON MINT GRANITA
This is a light, refreshing, healthy dessert or snack. Perfect on a hot summer day! Cooking time is freezing time.
Provided by danica.crystal
Categories Dessert
Time 8h15m
Yield 6 cups, 6 serving(s)
Number Of Ingredients 7
Steps:
- In a medium saucepan add the water, sugar and mint leaves and bring to a boil. Once the sugar has dissolved, turn off the heat and let the simple syrup cool.
- Remove the rind from the watermelong and cut the watermelon into chunks.
- In a blender add the watermelon, lime juice, mint leaves and cooled simple syrup. Puree it all together.
- Pour the mixture into a baking dish and freeze for at least 8 hours.
- Once frozen, take a fork and scrape the frozen mixture to create the granita texture.
- Serve and enjoy!
Nutrition Facts : Calories 356.8, Fat 1.1, SaturatedFat 0.1, Sodium 10.4, Carbohydrate 90.8, Fiber 3, Sugar 80.1, Protein 4.6
MINTED LEMON GRANITA
Yield Makes about 3 cups
Number Of Ingredients 3
Steps:
- In a saucepan combine the sugar and the lemon juice, bring the mixture to a boil, stirring until the sugar is dissolved, and let the syrup cool. In a blender or food processor purée the mint with the syrup, transfer the mixture to 2 metal ice-cube trays without dividers or a shallow metal pan, and freeze it, stirring and crushing the lumps with a fork every 30 minutes, for 2 to 3 hours, or until it is firm but not frozen solid. Scrape the granita with a fork to lighten the texture and serve it in chilled goblets.
APPLE MINT GRANITA
Created at the suggestion of Sharon123 during the Zaar World Tour 4. Does not count freezing and cooling time.
Provided by Member 610488
Categories Frozen Desserts
Time 1h5m
Yield 4 cups
Number Of Ingredients 6
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.
Nutrition Facts : Calories 308.8, Fat 0.4, SaturatedFat 0.1, Sodium 85.1, Carbohydrate 79.2, Fiber 3.2, Sugar 49.2, Protein 0.6
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