WATERMELON-GINGER GRANITA
Provided by Food Network Kitchen
Time 7h10m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Puree 6 cups cubed seedless watermelon in a blender with 1/2 cup sugar, 1 tablespoon lime juice and 2 teaspoons grated peeled ginger until smooth. Pour into a 9-by-13-inch baking dish, cover with plastic wrap and freeze, scraping with a fork every hour, until fluffy, 5 to 7 hours.
WATERMELON, GINGER AND LIME GRANITA
Make and share this Watermelon, Ginger and Lime Granita recipe from Food.com.
Provided by Food.com
Categories Beverages
Time 2h30m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- In a blender, blend the lime juice and watermelon together, creating watermelon water.
- Strain the liquid through a fine mesh strainer to remove any seeds.
- Place 1/2 cup of the watermelon water into a saucepan and add the sugar, lime zest and ginger coins. Bring the mixture to a simmer to dissolve the sugar and infuse the liquid with the ginger and lime flavor. Set aside to cool.
- Add the grated ginger to the remaining watermelon water. Once the syrup is cool, remove the ginger coins and mix into the watermelon water. Pour the mixture into a 9 by 13-inch glass baking dish. Place the dish into the freezer to chill.
- Every 30 minutes, scrape the mixture with a fork to break up the ice crystals and to keep it light and fluffy. Continue scraping every 30 minutes for at least 2 hours. Scrape the granita into elegant glasses and sprinkle with fleur de sel.
- Cook's Notes:.
- Taste your watermelon, this will tell you how much sugar to add to your simple syrup.
- The fork helps to create ice crystals that will help give you a slushy consistency.
GINGER-LIME GRANITA
Steps:
- Special equipment: a meat tenderizer
- Combine 5 cups water and the turbinado sugar and ginger in a medium pot. Bring to a boil over medium heat, then turn off the heat and stir in the lime juice. Let cool to room temperature.
- Pour the mixture into a 9-by-13-inch metal baking pan and place in the freezer. Freeze until completely frozen, about 4 hours or up to overnight.
- Take the pan out of the freezer when it becomes a giant ice cube. Smash the frozen block with a meat tenderizer and scoop crushed granita into chilled martini glasses. Garnish with lime zest and serve immediately. Freeze any remaining granita until ready to serve.
BASIL AND LIME GRANITA
This is a lovely fresh granita that couldn't be easier to prepare. We like to add a couple of shots of vodka to it just before freezing, to make a more grown up version. Perfect for after a barbecue! Timing does not include 3 hours freezing time.
Provided by Noo8820
Categories Frozen Desserts
Time 30m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- In a pan, dissolve the sugar in the water. Bring it to a boil and simmer for a couple of minutes. Remove from the heat, and add the basil leaves. Mix and leave to cool.
- When it is cold, remove the basil leaves and discard them. Add the lime juice, including any fleshy bits, and mix.
- Pour into a large freezer proof container, and put into the freezer.
- Every 15 minutes, for 2 hours, take out of the freezer and mix it up. Then every half an hour until the granita appears grainy and the crystals have been broken down. It should resemble snow or coarse sand.
- Enjoy!
LIME GRANITA
Make and share this Lime Granita recipe from Food.com.
Provided by Sharon123
Categories Dessert
Time 15m
Yield 4 cups
Number Of Ingredients 4
Steps:
- In a small saucepan, combine sugar with 3 cups water.
- Bring to a boil.
- Reduce heat and simmer for 5 minutes.
- Chill for 1 hour.
- Stir in lime juice and zest.
- Pour mixture into a shallow metal cake pan and freeze, crushing and stirring the lumps with a fork every 30 minutes for 2 to 3 hours, or until it has a slushy, granular texture.
- Serve immediately.
WATERMELON, LIME AND MINT GRANITA
Provided by Ellie Krieger
Categories dessert
Time 1h40m
Yield 8 to 10 servings
Number Of Ingredients 4
Steps:
- Working in 2 batches, puree watermelon in a food processor. Strain puree through a sieve and strain out solids, forcing liquid out with a wooden spoon. Discard solids. Combine the watermelon puree, lime juice, mint and sugar in a 9 by 13-inch metal pan. Place mixture in the freezer, scraping thoroughly with a fork every 20 to 30 minutes for about 2 1/2 hours, or until the granita resembles coarse crystals. Scrape 1 last time and spoon into parfait glasses or bowls. Top with a mint sprig.
STRAWBERRY LIME GRANITA
A granita is similar to a sorbet since it is a mixture of fruit puree and simple syrup that is frozen to develop ice crystals which are broken up with a fork. You can process the mixture in an ice cream maker for a smoother texture and you'll have a sorbet. The simple syrup can be made up to a week in advance, but must be made the night before.
Provided by threeovens
Categories Frozen Desserts
Time 4h6m
Yield 8-10 serving(s)
Number Of Ingredients 7
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.
Nutrition Facts : Calories 135.1, Fat 0.3, Sodium 1.9, Carbohydrate 34.4, Fiber 2.3, Sugar 30.4, Protein 0.8
WATERMELON, GINGER AND LIME GRANITA
Provided by Kelsey Nixon
Categories dessert
Time 2h30m
Yield 4 to 6 servings
Number Of Ingredients 6
Steps:
- In a blender, blend the lime juice and watermelon together, creating watermelon water. Strain the liquid through a fine mesh strainer to remove any seeds. Place 1/2 cup of the watermelon water into a saucepan and add the sugar, lime zest and ginger coins. Bring the mixture to a simmer to dissolve the sugar and infuse the liquid with the ginger and lime flavor. Set aside to cool. Add the grated ginger to the remaining watermelon water. Once the syrup is cool, remove the ginger coins and mix into the watermelon water. Pour the mixture into a 9 by 13-inch glass baking dish. Place the dish into the freezer to chill. Every 30 minutes, scrape the mixture with a fork to break up the ice crystals and to keep it light and fluffy. Continue scraping every 30 minutes for at least 2 hours. Scrape the granita into elegant glasses and sprinkle with fleur de sel.
WATERMELON GINGER GRANITA IN THERMOMIX
Make and share this Watermelon Ginger Granita in Thermomix recipe from Food.com.
Provided by Wendys Kitchen
Categories Dessert
Time 5h10m
Yield 6-8 serving(s)
Number Of Ingredients 5
Steps:
- Combine the ginger, 100 grams white sugar and 60 ml water in the thermomix. Heat at 100c for 5 minutes on speed 3. Remove from heat, strain the ginger and allow to stand until cool.
- Combine the watermelon and the sugar in the thermomix and process on speed 8 for 10 seconds. Pour the ginger syrup on to the watermelon. Pour into ice cube trays and freeze.
- When the watermelon cubes are frozen, process once more on the thermomix on speed 10 for around 20 seconds. Use the spatula to assist in the mixing of the sorbet. Top with the finely diced watermelon. Hint: If you want, use a fork to scrape on the sorbet until you get the granita like texture.
Nutrition Facts : Calories 59.7, Fat 0.4, SaturatedFat 0.1, Sodium 2.5, Carbohydrate 14.6, Fiber 1.1, Sugar 10.3, Protein 1.2
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- Roughly chop the ginger and place in a large sealable freezer bag with the watermelon chunks.
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- In a blender or food processor, blend together the lime juice and watermelon. Strain through a strainer, reserving liquid and discarding the solids.
- Put 1/2 cup of the watermelon water in a saucepan and add the sugar, lime zest and ginger coins. Bring the liquid to a simmer and cook until the sugar has dissolved. Set aside to cool.
- Add the grated ginger to the remaining watermelon water. When the syrup is cooled, remove the ginger and mix the syrup into the watermelon water. Pour into a 9×13-inch baking dish and set in the freezer.
- Every 30 minutes, scrape the mixture with a fork to break up the ice crystals and to keep it light and fluffy. Scrape every 30 minutes for at least 2 hours.
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Total Time 4 hrs 15 minsCalories 131 per serving
- In a blender, combine watermelon, lime zest and juice, 1/2 cup sugar and the ginger. Cover and blend until smooth. Taste; add up to 1/2 cup more sugar if necessary. Strain mixture into a 13×9-inch baking pan. Freeze 1 hour.
- Stir with a fork, making sure to mix frozen parts around the edges with the still-liquid parts in the center. Repeat this process until mixture is frozen throughout and has the texture of shaved ice, stirring every hour up to 4 hours. If not serving right away, cover and keep frozen up to 3 days.
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- Place sugar and 1/2 cup water in a small saucepan over medium-high heat; bring to a boil. Reduce heat, and simmer 3 minutes. Remove from heat. Place sugar mixture in a small bowl; cool 10 minutes. Cover and chill at least 30 minutes.
- Place sugar mixture, watermelon, and juice in a blender; process until smooth. Pour watermelon mixture into an 11 x 7-inch baking dish; cover and freeze 3 hours. Stir well. Cover and freeze at least 2 hours or overnight. Remove mixture from freezer, and let stand at room temperature for 10 minutes. Scrape the entire mixture with a fork until fluffy. Serve with lime wedges, if desired.
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- Roughly chop the watermelon, put it into a blender or food processor with the vodka and whizz until smooth (see tips). Strain into a deep tray, then freeze for 1 hour. Drag a fork through the granita to break up the ice crystals, then freeze for 45 minutes more. Drag the fork through again. Repeat after another 45 minutes or so until the ice has a rough, grainy texture.
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- Warm the limes in the microwave for 30 seconds to slightly soften them (this will make them easier to juice). Cut a thin slice off each end of the limes to make a flat base for each half to rest on. Cut the limes in half and squeeze out the juice into a medium bowl. Using a teaspoon or grapefruit spoon, scrape the remaining pulp and membranes out of the lime halves to make cups (discard the pulp). Transfer the cups to a plastic bag and refrigerate until ready to fill.
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- When ready to serve, turn the watermelon 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. Fill the lime halves very full with the granita, rounding the tops. Dot with the currants, making them look like watermelon seeds. Serve immediately.
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- Add frozen watermelon, sugar, and lime juice to a high-powered blender container and blend until liquified.
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- In a small saucepan, combine the sugar with 1/3 cup of water and bring to a boil over high heat, stirring, until the sugar dissolves. Transfer the syrup to a blender or food processor, add half of the watermelon cubes and the lime juice and pulse until smooth. Add the remaining watermelon cubes and blend until smooth.
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