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
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
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
STRAWBERRY GRANITA
I discovered this desert when the summer temperatures were nearing 40 C in London. It is adapted from a Delia Smith recipe and I love it because it's virtually no effort to make and so cooling to eat. This version makes a slightly "lumpy" granita, with little bits of strawberries in it, but if you want it ultra smooth, you could push the pureed berries through a nylon sieve, before adding the sugar and lemon juice. Serve in wine glasses for a beautiful, sparkling effect.
Provided by Sackville
Categories Frozen Desserts
Time 4h10m
Yield 6 serving(s)
Number Of Ingredients 4
Steps:
- Put the strawberries and water in a bowl and then blitz with a hand blender until most of the berries are puréed or use a food processor for a smoother texture.
- Add the sugar and lemon juice and stir a few times to combine.
- Pour into a sealable container, cover and put in the freezer for two hours.
- After two hours, take it out and run a large spoon around the outside, mixing the frozen bits into the unfrozen centre.
- Return to the freezer for another hour, give it another mix, and then freeze again for one last hour.
- Now you should have a whole box of strawberry"snow crystals".
- You can serve it now, or just leave in the freezer for another day.
- If you continue to freeze it, remember to leave enough time to let it sit in the fridge for 30-40 minutes before you want to serve the granita, so you don't have a solid mass.
STRAWBERRY AND MASCARPONE GRANITA
Provided by Giada De Laurentiis
Categories dessert
Time 4h20m
Yield 8 to 12 servings
Number Of Ingredients 7
Steps:
- Place the water, 1/2 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.
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 & 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
STRAWBERRY GRANITA WITH WHIPPED CREAM
Provided by Lori Longbotham
Categories Berry Citrus Dairy Fruit Dessert Freeze/Chill Bon Appétit Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 6 to 8 servings
Number Of Ingredients 6
Steps:
- Puree strawberries, sugar, and salt in processor until smooth. Add water and lemon juice and process to blend. Strain into 8x8x2-inch metal baking pan. Cover with foil and place in freezer. Stir with fork every hour until frozen, about 4 hours. DO AHEAD Can be made 2 days ahead. Keep frozen. Using fork, scrape granita down length of pan, forming icy flakes. Return to freezer. Beat 1 cup chilled whipping cream until firm peaks form. Divide cream among dishes. Spoon granita over and serve immediately.
RASPBERRY SORBET OR GRANITA
No ice cream machine required! Partially sweetened with honey to give it a delicious sun-ripened quality. Very tart and very flavorful. This recipe is versatile, as the finished product can be an icy granita or smooth sorbet.
Provided by Toasted Garlic
Categories Desserts Fruit Dessert Recipes Raspberry Dessert Recipes
Time 6h25m
Yield 10
Number Of Ingredients 5
Steps:
- Place raspberries in work bowl of a food processor, and process until smooth. If an extra smooth sorbet is desired, press pureed raspberries through a fine sieve to remove seeds. Whisk together pureed raspberries and honey in a large bowl.
- Combine 3 cups of water, sugar, and corn syrup in a large saucepan; stir to combine. Bring to a boil over high heat. Boil until sugar is dissolved, about 2 minutes; do not stir. Stir the sugar water and the remaining 1 cup of water into the raspberry puree.
- Make an ice bath by filling a very large bowl with water and ice. Set the bowl of raspberry puree in the ice bath, and whisk until cool. Pour cooled puree into a 9x13 baking dish, and cover; freeze until solid, 6 to 8 hours.
- To make a coarsely textured granita, use a fork to scrape frozen puree into small crumbs. For a deliciously silky sorbet, transfer frozen puree to a food processor and process until smooth.
Nutrition Facts : Calories 189.4 calories, Carbohydrate 49.4 g, Fat 0.4 g, Fiber 4.7 g, Protein 0.7 g, Sodium 13.7 mg, Sugar 36.5 g
STRAWBERRY GRANITA
The mellowed acidity of aged balsamic vinegar pairs perfectly with the sugary sweetness of strawberries. For a special presentation, garnish with wild strawberries.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 3h20m
Number Of Ingredients 7
Steps:
- To make the sugar syrup, combine 3/4 cup water and 4 tablespoons sugar in a small saucepan. Cook over medium heat, stirring until sugar has dissolved, about 2 minutes. Cool to room temperature.
- Place half the strawberries in a blender with the sugar syrup, lemon juice, and vodka, if using. Puree. Transfer to a fine mesh sieve and press on puree, pushing the pulp through. Discard seeds remaining in sieve.
- Pour mixture into a shallow 8-inch square pan. Freeze 2 to 3 hours, or until almost completely frozen. Scrape granita with a fork to make it flaky. Freeze for another hour and scrape again. When ready to serve, scrape again.
- About 30 minutes before serving, quarter remaining strawberries lengthwise and transfer to a bowl. Add remaining tablespoon sugar, pepper, and vinegar; mash slightly with a fork, keeping mixture chunky. Add basil.
- To serve, scrape some granita into 4 glasses and top with smashed strawberries.
Nutrition Facts : Calories 110 g, Protein 1 g
CRYSTAL LIGHT STRAWBERRY GRANITA
For sweet, refreshing deliciousness, let this quick-to-make strawberry granita treat top the list of your must-try recipes.
Provided by My Food and Family
Categories Home
Time 5m
Yield Makes 1 qt. or 8 servings, 1/2 cup each.
Number Of Ingredients 3
Steps:
- Blend ingredients in blender until smooth.
- Serve immediately.
Nutrition Facts : Calories 25, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 5 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 0 g
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- Place the strawberries in a blender or food processor and puree until smooth. Pass the strawberry puree through a fine sieve into a medium bowl.
- In a small saucepan, combine the water with the sugar and cook over moderate heat, stirring, just until the sugar has dissolved. Let the sugar syrup cool. Add the sugar syrup to the strawberry puree along with the lime juice. Transfer the granita mixture to a large, shallow nonreactive roasting pan and freeze just until ice crystals begin to form around the edge of the pan, about 30 minutes. Using a fork, scrape the ice crystals into the center of the roasting pan. Continue to freeze the granita for about 2 hours, scraping the ice crystals into the center every 30 minutes, until the granita is fluffy and icy. Transfer the strawberry granita to bowls and serve.
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