Strawberry Hibiscus Granita Food

FRESH STRAWBERRY GRANITA

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.

STRAWBERRY-HIBISCUS GRANITA

Steps:

• Bring 1 1/2 cups water to a boil in a small saucepan. Stir in hibiscus and basil sprig. Remove from heat, cover, and steep for 20 minutes. Strain through a fine-mesh sieve into a small bowl. Cover and chill hibiscus tea until cold, at least 1 hour.
• Meanwhile, blend quartered strawberries in a blender until finely puréed. Transfer to a large bowl; add tea, agave syrup, and 1 tablespoon lime juice. Season to taste, adding more agave and lime juice, if desired.
• Pour strawberry mixture into a 13x9x2" metal pan and freeze until top layer begins to harden, about 2 hours. Using a fork, scrape mixture to break frozen portions into tiny pieces. Freeze for 30 minutes; scrape again. Repeat until granita resembles fluffy shaved ice, about 4 hours.
• Divide among bowls. Garnish with basil leaves and diced strawberries.

STRAWBERRY GRANITA

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.

HIBISCUS GRANITA

Steps:

• Pour the iced tea into ice cube trays and freeze overnight. (The recipe can be made up to this point and kept frozen up to 3 days in advance.)
• When ready to serve, turn the ice cubes into a food processor fitted with a metal blade or a powerful blender. Pulse the machine until the granita has the texture of crushed ice.

STRAWBERRY AND MASCARPONE GRANITA

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 & MINT GRANITA

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.

STRAWBERRY GRANITA

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.

HIBISCUS-MINT GRANITA

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.

HEARTY TARTY HIBISCUS GRANITA

Steps:

• Heat water to a low boil. Add sugar and hibiscus flowers; stir until the sugar has dissolved. Remove from heat and allow to cool. Strain; discard hibiscus flowers. Add grapefruit juice and mint and mix well. Refrigerate until cold, about 4 hours.
• Pour chilled mixture into an ice cream maker and churn according to manufacturer's instructions. Add pomegranate seeds 5 minutes before the granita reaches the soft-serve stage.

STRAWBERRY LIME GRANITA

Steps:

• Make a simple syrup the night before, or up to a week ahead of time.
• In a small saucepan, bring the water to a boil over medium high heat; add the sugar and stir to dissolve, about 30 seconds.
• Reduce heat to low and cook another 5 minutes until the mixture is slightly thickened.
• Remove from heat; let cool to room temperature, then refrigerate overnight.
• About 3 to 4 hours before you will serve the granita, chill a 13x9 inch metal baking pan in the freezer.
• Combine the strawberries and lime juice in a blender; puree on high speed.
• Reduce speed to low setting and add the simple syrup.
• Blend for a few seconds just to incorporate.
• Take the chilled pan from the freezer and pour in the fruit mixture; return to freezer, uncovered.
• After an hour, the mixture should have just begun to set in the middle.
• Using a fork, break up the crystals and swirl around until you have a wide pile of mush in the center of the pan.
• Freeze for two more hours, breaking up the crystals once or twice.
• To serve: remove pan from freezer and let stand several minutes, if frozen solid.
• Use a fork to break up mixture, then scoop, with a spoon, large mounds into serving dishes or martini glasses.
• Drizzle a heaping teaspoon of condensed milk over each portion and a squeeze of lime, if desired.
• Garnish with mint sprig and wedge of lime.