RASPBERRY GRANITA
Provided by Food Network
Categories appetizer
Time 20m
Yield 8 to 12 servings
Number Of Ingredients 3
Steps:
- Using a large sauce pot, combine the water and sugar. Cook until a syrup forms and all of the sugar has dissolved.
- Add the raspberry puree to the mixture and cool.
- Pour the mixture into a shallow pan and place it in the freezer. As the mixture freezes, occasionally scrape and stir the mixture to form crystals. After a few hours the granita is ready to serve.
- Serve in small glass cups with freshly whipped cream.
RASPBERRY, STRAWBERRY, AND ORANGE GRANITA
Yield Makes 8 servings
Number Of Ingredients 7
Steps:
- Combine orange juice, 3/4 cup water, honey, sugar, and orange peel in blender. Add half of strawberries and half of raspberries; puree until almost smooth. Add remaining berries; puree until smooth. Pour mixture out onto 13x9x2-inch baking pan. Freeze until edges are icy and center is slushy, about 1 hour 30 minutes. Stir icy edges into slushy center. Freeze granita until solid, stirring every 45 minutes, about 3 1/2 hours longer.
- Using fork, scrape granita down length of pan, forming icy flakes. Cover and freeze at least 1 hour and up to 2 days. Spoon granita into glasses.
RHUBARB-STRAWBERRY GRANITA
Provided by Food Network Kitchen
Time 4h10m
Number Of Ingredients 0
Steps:
- Chop 4 rhubarb stalks. Cook with 1 1/4 cups sugar and 1/2 cup sliced strawberries in a saucepan over medium heat until tender, about 10 minutes; strain and return the cooking liquid to the pan. Stir in 3 cups cold water and the juice of 1/2 lemon. Pour into a 9-by-13-inch baking dish, cover and freeze until solid, about 4 hours. Scrape with a fork.
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
RASPBERRY, STRAWBERRY AND ORANGE GRANITA
Make and share this Raspberry, Strawberry and Orange Granita recipe from Food.com.
Provided by Ashley U
Categories Beverages
Time 10m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Combine orange juice, water, honey, sugar, and orange peel in blender.
- Add half of strawberries and half of raspberries and puree until smooth.
- Add remaining berries and puree until smooth.
- Pour mixture into 13x9x2 inch baking pan.
- Freeze until edges are icy and center is slushy about 1 hour and 30 minutes.
- Stir icy and center is slushy center.
- Freeze granita until solid stirring every 45 minutes for about 3 1/2 hours longer.
- Using a fork, scrape granita down length of pan, forming icy flakes.
- Cover and freeze at 1 hour and up to 2 days.
- Spoon granita into glasses.
Nutrition Facts : Calories 171.8, Fat 0.9, Sodium 3.4, Carbohydrate 43, Fiber 7.6, Sugar 33.3, Protein 1.8
RASPBERRY GRANITA
Categories Dessert Valentine's Day Low Sodium Wheat/Gluten-Free Raspberry Summer Vegan Bon Appétit
Yield Makes 6 servings
Number Of Ingredients 5
Steps:
- Combine water and sugar in medium saucepan. Stir over medium heat until sugar dissolves. Bring to boil. Remove from heat. Chill syrup until cold.
- Meanwhile, mash 3 cups raspberries in medium bowl. Stir in lemon juice. Mix in sugar syrup. Pour mixture through strainer, pressing on solids to extract as much liquid as possible. Pour mixture into shallow baking dish. Freeze until almost firm, stirring frequently, about 2 hours.
- Continue freezing granita until firm (do not stir), at least 3 hours or overnight. (Granita can be prepared 3 days ahead. Cover and keep frozen.)
- Using fork, scrape surface of granita to form crystals. Scoop crystals into glasses. Garnish with raspberries.
FRESH STRAWBERRY GRANITA
Categories Berry Fruit Dessert Freeze/Chill Frozen Dessert Strawberry Spring Summer Vegan Bon Appétit Fat Free Kidney Friendly Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes about 6 cups
Number Of Ingredients 4
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.
FRUITY ORANGE-RASPBERRY GRANITA
Sure, they all scream for ice cream. But when something super cold and refreshing is called for, this homemade orange-raspberry granita is the way to go!
Provided by My Food and Family
Categories Home
Time 10m
Yield 5 servings, 1/2 cup each
Number Of Ingredients 3
Steps:
- Add water to drink mix in bowl; stir until dissolved.
- Blend half each of the prepared drink and raspberries in blender until smooth. Repeat with remaining drink and raspberries.
- Serve immediately.
Nutrition Facts : Calories 40, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 0 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 1 g
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