WINE, HONEYDEW, AND TARRAGON GRANITA
This unique palate cleanser highlights the tropical and herbal notes often detected in pinot grigio and chardonnay. Granita is the perfect dessert to enjoy before the chocolate comes to the table, or as an afternoon snack on the porch.
Provided by Food Network Kitchen
Categories dessert
Time 3h
Yield 4 servings
Number Of Ingredients 6
Steps:
- 1. Combine the wine and sugar in a saucepan and bring to a simmer, stirring until the sugar is dissolved, then cool.
- 2. Puree the honeydew and tarragon in a blender, then strain through a fine-mesh sieve into a mixing bowl. Combine the wine, honeydew juice, lemon juice, and a pinch of salt, then transfer to a square baking dish. Put in the freezer until firm, scraping and stirring with a fork every 30 minutes until the mixture is slushy, about 2 hours. Serve garnished with tarragon leaves or sprigs.
Nutrition Facts : Calories 113 calorie, Fat 0 grams, SaturatedFat 0 grams, Cholesterol 0 milligrams, Sodium 78 milligrams, Carbohydrate 22 grams, Fiber 1 grams, Protein 1 grams, Sugar 20 grams
MULLED WINE GRANITA
Provided by Food Network Kitchen
Time 30m
Yield 6 servings
Number Of Ingredients 7
Steps:
- Bring the wine, sugar, cinnamon stick, cloves, allspice and peppercorns to a simmer in a saucepan over medium heat, stirring until the sugar dissolves. Cook 5 minutes, then remove from the heat and let stand 15 minutes. Strain the mulled wine into an 8-inch-square baking dish and freeze until hard, about 5 hours. Scrape with a fork and divide among glasses. Serve with whipped cream.
Nutrition Facts : Calories 165 calorie, Fat 0 grams, SaturatedFat 0 grams, Cholesterol 0 milligrams, Sodium 0 milligrams, Carbohydrate 19 grams, Protein 0 grams, Sugar 18 grams
RED WINE GRANITA
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Number Of Ingredients 4
Steps:
- Combine wine and fructose in a medium saucepan. Bring to a boil, and add the zests. Simmer for 2 minutes; strain, and transfer to a 9-inch Pyrex pie plate. Freeze until firm, about 4 hours.
RED WINE GRANITA
Steps:
- Place a 9" x 13" metal baking pan in the freezer for 2 hours to pre-chill. Dissolve honey in water in a saucepan over medium heat. Remove from heat and allow to cool completely. Combine honey mixture and wine in baking pan and return it to the freezer. Freeze, stirring and scraping frozen parts every 30 minutes to create ice crystals. You want a slushy, snow cone texture, not a solid freeze. Spoon into dessert cups.
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- Meanwhile, in a medium sauce pan on medium to high heat, combine together the granulated sugar and the water. Bring this to a boil and stir continuously. It should take about four to five minutes for your sugar to fully dissolve. When the sugar does dissolve, remove the saucepan from the stove.
- Next, stir in the lemon juice and any optional thyme. Then transfer the mixture to the baking dish. Allow this to cool at room temperature for thirty minutes then cover and move your granita to the refrigerator for another thirty minutes before moving it to the freezer.
- For the freezer steps of this process, use a fork to stir it every half hour for the next couple of hours. It should take between two to three hours to reach a good consistency for serving, depending on your taste. However, the consistency of the final product depends on alternating the freezing and stirring with a fork. Be sure to stir just before serving as well.
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