Summertime Soy Granita Food

SUMMERTIME SOY GRANITA

Steps:

• Combine sugar and water in a small saucepan. Bring to a boil, and cook 1 minute or until sugar dissolves. Remove from heat and whisk in vanilla, cinnamon and soy milk.
• Cool mixture completely; pour into an 8-inch square baking dish. Cover and freeze at least 8 hours or until firm.
• Remove from freezer; scrape entire mixture with a fork until fluffy. Spoon into a freezer-safe container; cover and freeze for up to 1 month. When ready to serve, scoop into dessert cups, sprinkle with almonds and garnish with mint sprigs.

COCONUT-LIME GRANITA

Steps:

• Place an 8-inch square baking dish in the freezer to chill while you make the simple syrup.
• Combine the sugar and 1/2 cup of water in a small saucepan over low heat until the sugar is dissolved and syrup is at a gentle boil. Remove it from the heat, and allow it to cool..
• Pull the chilled baking dish out of the freezer, and pour the coconut milk into the dish. You may need to whisk it to smooth out any lumps.
• Whisk in the simple syrup, lime zest, lime juice and fresh coconut until well combined. Place the dish in the freezer, and let it chill for 1 hour.
• Pull it out of the freezer, and using a fork, break up the ice crystals forming around the edge of the dish, by dragging them into the more molten center. Return to the freezer and repeat this process every hour or so, smoothing out the granita before you return it to the freezer. The whole process should take about 3 hours. When you're ready to serve, allow the granita to sit at room temperature for about 5 minutes so that it softens. Spoon the mixture into a small bowl or glass, and top with a little coarse sea salt.

SUMMER MELON WITH BASIL-MINT GRANITA

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.

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.

PLUM GRANITA WITH SUMMER FRUIT

Steps:

• Combine water, sugar, allspice and cinnamon in heavy small saucepan. Scrape in seeds from vanilla bean; add bean. Bring to boil, stirring until sugar dissolves. Reduce heat and simmer until liquid is reduced to 3/4 cup, about 2 minutes. Cool syrup completely.
• Puree 1 1/2 pounds plums in processor. Press enough puree through sieve to measure 1 1/2 cups. Strain syrup into puree and blend well. Transfer mixture to 9x5x3-inch glass loaf dish. Freeze plum mixture until flaky crystals form, stirring every 30 minutes, about 4 hours. (Can be made 1 week ahead. Cover; keep frozen.)
• Spoon granita into 4 glass goblets. Top with peach, nectarine and plum slices and serve immediately.