STRAWBERRY GELEE WITH ROSE GRANITA
A striking showcase for fresh strawberries, this make-ahead summer dessert is even more refreshing when topped with rosé granita (like frosé but better!).
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 4h45m
Yield Makes 6
Number Of Ingredients 6
Steps:
- Thinly slice 6 small berries; set aside 6 more for garnish. Coarsely chop the rest and puree in a food processor with sugar, salt, and lemon juice. Add 1 3/4 cups cold water; pulse to combine. Pass mixture through a fine-mesh sieve; discard seeds. Let mixture stand 10 minutes. Skim and discard any surface foam. (You should have about 4 cups purée.)
- Sprinkle gelatin over 3 tablespoons cold water. Let stand 5 minutes. Heat 1/2 cup purée in a small saucepan over medium-high until warm to the touch. Add gelatin mixture, stirring until dissolved; then stir into 2 1/2 cups purée. Divide mixture among 6 heatproof glasses or shallow bowls. Add sliced strawberries, pushing them down into mixture. Refrigerate until set, at least 4 hours or, covered, up to 2 days.
- In an 8-by-8-inch baking dish, mix together remaining 1 cup purée and rosé. Freeze 2 hours. Scrape with a fork. Freeze 1 hour and scrape again. Keep frozen; when ready to serve, scrape again.
- Slice strawberries reserved for garnish; divide among glasses. Spoon 2 to 3 tablespoons granita on top. Serve immediately.
STRAWBERRY-ROSE GRANITA
Get excited for this adorable strawberry grown-up snow cone! The super summery combo of rose wine and strawberries makes the perfect granita.
Provided by Food Network Kitchen
Categories dessert
Time 4h20m
Yield 12 servings
Number Of Ingredients 4
Steps:
- Put the hulled strawberries in a bowl and set aside. Cut off and discard the tops of the 12 large strawberries and trim the bottoms so that they sit upright. Use a small melon baller to scoop out the inside of each strawberry to make a small cup, adding the scooped flesh to the bowl with the hulled strawberries. Wrap and store the berry cups in the refrigerator until ready to assemble.
- Combine the rose, sugar and bowl of strawberries and scooped flesh in a blender and blend on high until smooth. Strain through a fine-mesh sieve into an 8-inch square metal pan. Freeze 3 to 4 hours, scraping the mixture with a fork every hour to make it slushy. Wrap and freeze until ready to serve. The granita can be made a day ahead and stored overnight.
- Working in batches, remove the strawberry cups from the refrigerator and fill with a spoonful of the granita, mound some more on top and top with a sprig of mint. Store the assembled granita cups in the freezer while assembling the remaining cups to prevent them from melting.
STRAWBERRY GRANITA DESSERT WITH ROSE WATER
From DeliciousLiving.com. I love to sprinkle rosewater on sliced strawberries and thought it would taste good in this recipe, too. As I was preparing to post this recipe, the idea occurred to me how good blackberries would be as a substitute for the strawberries. Just a thought and a suggestion... Molto facile!
Provided by COOKGIRl
Categories Frozen Desserts
Time 16m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Gently wash and hull strawberries, then place in a food processor.
- Process until pureed. It may be necessary to add a small amount of water to help blend the strawberries.
- Working in batches, press purée through a fine sieve to extract seeds (discard seeds). Note: I admit: I'm lazy and skip this step. I leave it for you to decide whether to remove the seeds or not.
- Whisk powdered sugar, lemon juice and rose water into pureed strawberries. It should seem a little too sweet and a little too sharp; both tastes will be muted slightly when frozen.
- Pour the strawberry purée into a bowl or large tub; for best results, the mixture should be no deeper than about 1 inch.
- Freeze until solid, at least 1 hour.
- Remove from freezer 5 minutes before serving.
- Using a sturdy scoop or spoon, mound granita into *goblets and cap each with a trickle of cream. The cream will solidify, semifrozen, like a snowcap on a pink mountain.
- *I used fancy dessert glasses which were placed in the freezer and chilled to get that "frosted" effect.
- Garnish with lemon verbena or mint leaves.
- Very important: serve immediately.
STRAWBERRY AND MASCARPONE GRANITA
Provided by Giada De Laurentiis Bio & Top Recipes
Categories dessert
Yield 4 servings
Number Of Ingredients 7
Steps:
- Place the water, sugar, and mint in a small pan and bring to a simmer, stirring occasionally to help dissolve the sugar. Let simmer over low heat to steep the mint. Then strain the mint from the simple syrup. Discard the mint.
- In a food processor combine 2 cups of strawberries with the remaining 1 tablespoon of sugar. Run the machine to puree the strawberries. Add the mascarpone cheese, lemon juice, and salt. Run the machine until the mascarpone cheese is fully incorporated. Add the mint simple syrup and run the machine to combine. Place the strawberry mixture in an 8 by 8-inch glass dish and place the dish in the freezer. The mixture will take about 4 hours to freeze.
- To serve, use a fork to scrape the granita. Spoon the mixture into chilled bowls. Top with the finely chopped strawberries. Serve immediately.
RASPBERRY ROSE GRANITA
Provided by Martha Rose Shulman
Categories ice creams and sorbets, dessert
Time 4h45m
Yield 4 servings
Number Of Ingredients 4
Steps:
- Combine the water and sugar in a saucepan and bring to a boil. Reduce the heat and simmer until the sugar has dissolved. Remove from the heat and allow to cool.
- In a blender, purée the raspberries with the sugar solution and remaining ingredients until smooth. Chill in the refrigerator for 2 hours or overnight.
- Chill a 9-by-11-inch baking dish in the freezer. Blend the purée with an immersion blender for 30 seconds and scrape into the chilled baking dish and place back in the freezer. Set the timer for 30 minutes. Using a fork, scrape the ice crystals from the outside of the baking dish toward the center. Return to the freezer and set the timer for another 30 minutes. Continue to scrape the mixture with a fork every 30 minutes until you have a uniform frozen mixture. It should not be frozen solid. If you forget to scrape and the mixture does freeze like an ice cube, cut into chunks and use a food processor fitted with the steel blade to break it up. Transfer to a container and freeze. Allow to soften for 15 minutes in the refrigerator before serving.
Nutrition Facts : @context http, Calories 151, UnsaturatedFat 1 gram, Carbohydrate 37 grams, Fat 1 gram, Fiber 11 grams, Protein 2 grams, SaturatedFat 0 grams, Sodium 2 milligrams, Sugar 24 grams
STRAWBERRY GRANITA
Wonderfully good Strawberry Granita. This is quick and easy to make and tastes wonderful. One of my favorite summertime desserts. Adopted from Cooking Light. Cooking time does not include freezing time.
Provided by bmcnichol
Categories Frozen Desserts
Time 10m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Mix sugar and water in a blender until sugar dissolves.
- Add strawberries and juice and blend until smooth.
- Pour into an 8-inch square baking dish.
- Cover and freeze 3 hours and stir well.
- Cover and freeze 5 hours or overnight.
- Remove from freezer and let stand at room temperature about 10 minutes.
- Scrape mixture with a fork until fluffy.
Nutrition Facts : Calories 36.4, Fat 0.3, Sodium 1.8, Carbohydrate 8.9, Fiber 2.2, Sugar 5.2, Protein 0.8
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.
STRAWBERRY GRANITA WITH BEAUJOLAIS
Provided by Cindy Mushet
Categories Food Processor Ice Cream Machine Dessert Low Fat Quick & Easy Low Cal High Fiber Frozen Dessert Strawberry Red Wine Summer Healthy Bon Appétit Fat Free Vegan Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 servings
Number Of Ingredients 9
Steps:
- For granita:
- Stir 1 cup water and sugar in small saucepan over medium-high heat until sugar dissolves. Cool syrup.
- Place halved strawberries, red wine, and cooled sugar syrup in processor and puree until smooth. Strain strawberry puree into 13 x 9 x 2-inch metal pan, pressing on solids to extract as much liquid as possible. Discard strawberry solids in strainer. Cover puree and freeze 1 hour.
- Using fork, stir granita, mashing any solid parts with back of fork. Freeze until firm, scraping mixture with fork every 30 minutes to form icy crystals. DO AHEAD: Granita can be made 3 days ahead. Keep covered and frozen.
- Garnishes:
- Mix sliced berries, wine, and sugar in medium bowl. Let stand at room temperature until sugar dissolves and juices form, stirring occasionally, about 30 minutes. Divide sliced strawberry mixture among 8 wineglasses. Scrape granita with fork to loosen ice crystals. Divide granita among glasses. Garnish edge of each glass with 1 whole strawberry and serve.
STRAWBERRIES IN ROSE CRèME ANGLAISE
Fresh fruit is an excellent option for dessert. Here, ripe, sweet organic strawberries are served in a pool of crème anglaise, an easy-to-make pouring custard, with a splash of rose water. Since strawberries are botanically related to roses, it's a nice pairing, and a few rose petals add drama. Make the crème anglaise a day or two in advance.
Provided by David Tanis
Time 30m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Put half-and-half in a saucepan over medium heat. Bring to just under a simmer, then turn off heat.
- In a mixing bowl, whisk together sugar, cornstarch and egg yolks. Whisking constantly, slowly drizzle hot half-and-half into the sugar mixture, then pour the mixture back into the saucepan. Cook, whisking, over a very low heat until the mixture coats the back of the spoon, 5 to 10 minutes. (Alternatively, you can do this in a double boiler.) Remove from heat and strain sauce through a fine-mesh sieve. Cool over an ice bath, then stir in rose flower water. Serve immediately, or refrigerate until ready to serve. (Crème anglaise can be made up to 2 days in advance.)
- To serve, place strawberries in a bowl and sprinkle with confectioners' sugar, tasting as you go until the berries are your preferred sweetness. If you like, add 2 or 3 drops of the rose flower water to the berries.
- Pour ½ cup sauce into shallow dessert bowls. Spoon berries over. Garnish with rose petals, if using.
FRESH STRAWBERRY GRANITA
You can make and serve this gorgeous Italian frozen iced dessert anytime, but it's really best enjoyed during the summer months. Not only is it cold and delicious, but it forces you to stick your hot, sweaty face in the freezer four or five times to stir. The technique of using a fork several times to mix the freezing granita results in perfect icy crystals.
Provided by Chef John
Categories World Cuisine Recipes European Italian
Time 2h25m
Yield 8
Number Of Ingredients 6
Steps:
- Rinse strawberries with cold water; let drain. Transfer berries to a blender and add sugar, water, lemon juice, balsamic vinegar, and salt.
- Pulse several times to get the mixture moving, then blend until smooth, about 1 minute. Pour into a large baking dish. Puree should only be about 3/8 inch deep in the dish.
- Place dish uncovered in the freezer until mixture barely begins to freeze around the edges, about 45 minutes. Mixture will still be slushy in the center.
- Lightly stir the crystals from the edge of the granita mixture into the center, using a fork, and mix thoroughly. Close freezer and chill until granita is nearly frozen, 30 to 40 more minutes. Mix lightly with a fork as before, scraping the crystals loose. Repeat freezing and stirring with the fork 3 to 4 times until the granita is light, crystals are separate, and granita looks dry and fluffy.
- Portion granita into small serving bowls to serve.
Nutrition Facts : Calories 68.8 calories, Carbohydrate 17.1 g, Fat 0.3 g, Fiber 2.3 g, Protein 0.8 g, Sodium 26.3 mg, Sugar 13.9 g
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
More about "strawberry granita dessert with rose water food"
STRAWBERRY ROSé GRANITA RECIPE | EATINGWELL
From eatingwell.com
5/5 (1)Calories 59 per serving
- Combine strawberries, rosé, sugar and salt in a blender or food processor. Blend until smooth. Pour the mixture into an 8-inch-square metal pan and cover with plastic wrap.
- To serve, scrape the surface with a fork to break up into slushy crystals. Serve in chilled glasses with strawberries, if desired.
STRAWBERRY GRAPEFRUIT GRANITA - A LIGHT AND REFRESHING ...
From harvest2u.com
STRAWBERRY GRANITA | CLASSIC BAKES
From classicbakes.com
STRAWBERRY GRANITA RECIPE | INSTYLE
From instyle.com
10 BEST DESSERTS WITH ROSE WATER RECIPES - YUMMLY
From yummly.com
STRAWBERRY GRANITA (FROZEN STRAWBERRY DESSERT) SICILIAN ...
From christinascucina.com
WATERMELON STRAWBERRY GRANITA - HONEST COOKING
From honestcooking.com
STRAWBERRY GRANITA DESSERT WITH ROSE WATER RECIPE - FOOD ...
From pinterest.co.uk
STRAWBERRY LEMON GRANITA RECIPE - MY BAKING ADDICTION
From mybakingaddiction.com
ROSE STRAWBERRY GRANITA-DRINKS-RECIPES-INSPIRATION | …
From worldmarket.com
HOW TO MAKE STRAWBERRY GRANITA - GEMMA’S BIGGER BOLDER ...
From biggerbolderbaking.com
STRAWBERRY ROSé WINE GRANITA | RECIPE | GRANITA RECIPES ...
From pinterest.ca
STRAWBERRY ROSé GRANITA SMASH - HOUSE & HOME
From houseandhome.com
STRAWBERRY-CHAMPAGNE GRANITA - FOOD & WINE MAGAZINE
From foodandwine.com
ORANGE STRAWBERRY GRANITA RECIPE - GOOD LIFE EATS
From goodlifeeats.com
FRESH STRAWBERRY GRANITA RECIPE | BON APPéTIT
From bonappetit.com
STRAWBERRY TOP ROSé GRANITA - RECIPES - SAVE THE FOOD
From savethefood.com
STRAWBERRY GRANITA RECIPE - GEOFFREY ZAKARIAN | FOOD & WINE
From foodandwine.com
STRAWBERRY GRANITA RECIPE - RECIPETIPS.COM
From recipetips.com
CHAMPAGNE & ROSE GRANITA – COOKING BLOG – FIND THE BEST ...
From ourkitchen.fisherpaykel.com
STRAWBERRY GRANITA RECIPE - GREAT BRITISH CHEFS
From greatbritishchefs.com
ROSE WATER GRANITA RECIPE - LOS ANGELES TIMES
From latimes.com
STRAWBERRY GRANITA - BETTER HOMES & GARDENS
From bhg.com
STRAWBERRY GRANITA RECIPE | MYRECIPES
From myrecipes.com
RED WHITE AND BLUE GRANITA DESSERT - HIP FOODIE MOM
From hipfoodiemom.com
STRAWBERRY GRANITA | RECIPES | DELIA ONLINE
From deliaonline.com
FRESH STRAWBERRY GRANITA {3 INGREDIENT DESSERT RECIPE ...
From basilmomma.com
STRAWBERRY ROSé WINE GRANITA - GOURMANDE IN THE KITCHEN
From gourmandeinthekitchen.com
STRAWBERRY GRANITA WITH PASSION FRUIT - A SAUCY KITCHEN
From asaucykitchen.com
STRAWBERRY GRANITA WITH MERINGUE RECIPE - GREAT ITALIAN CHEFS
From greatitalianchefs.com
STRAWBERRY GRANITA (SUGAR FREE RECIPE) - GLUTEN FREE HOMESTEAD
From glutenfreehomestead.com
STRAWBERRY-HIBISCUS GRANITA RECIPE - BON APPéTIT
From bonappetit.com
RECIPE: FALOODEH (ROSE GRANITA WITH FROZEN RICE NOODLES)
From tastingtable.com
STRAWBERRY LIME GRANITA - SWEET LIZZY
From sweetlizzy.ca
HOW TO USE STRAWBERRIES IN DESSERTS AND GRANITA
From tastingtable.com
STRAWBERRY GRANITA WITH BALSAMIC VINEGAR | RICARDO
From ricardocuisine.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love