GREEN TEA AND GINGER GRANITA
Steps:
- Put the ginger in a saucepan with 3 cups of water and bring almost to a boil, add the tea, cover and turn off the heat. Let sit for 10 minutes, then strain and discard the solids. Stir in the honey and lemon juice and taste. You want a fairly sweet mixture, so add more honey if necessary.
- Pour the mixture into a shallow glass or ceramic pan and freeze. Stir to break up the ice every 30 minutes or so, until the mixture is slushy and crunchy with crystals, about 3 hours total. If the mixture becomes too hard, pulse it once or twice in the food processor to break it up, or put it in the fridge and stir occasionally until it reaches the desired texture. Spoon into small bowls and serve.
CLEMENTINE-GINGER GRANITA
This easy Italian dessert is a fun and delicious way to enjoy clementines, so sweet and bountiful this time of year.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 3h40m
Yield Makes 12
Number Of Ingredients 4
Steps:
- Slice top 1/2 inch off 12 clementines; reserve. Cut around flesh and scoop out into a sieve set over a bowl; reserve skins, being careful not to tear them. Press flesh to extract juice. Squeeze in juice from tops. (You'll have about 1 cup.) Halve and juice remaining clementines (to yield 2 cups).
- Bring 1/4 cup sugar, 1/4 cup water, and ginger to a boil in a pan, stirring, until sugar is dissolved. Remove from heat; let stand 30 minutes. Discard ginger. Stir in clementine and lemon juices; transfer to a nonreactive 8-inch square baking dish. Freeze until solid, about 3 hours.
- Meanwhile, brush clementine skins with water. Roll in remaining 1/4 cup sugar to coat. Freeze until solid, about 2 hours.
- Scrape granita with a fork to fluff. Spoon granita into clementine "cups." Freeze 10 minutes before serving.
CLEMENTINE GRANITA
Keep extra clementines on hand in case some of the skins tear and for juicing. If you don't feel like juicing enough clementines to yield 2 cups, use store-bought orange juice to make up the difference.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 3h40m
Yield Makes 12
Number Of Ingredients 4
Steps:
- Slice the top 1/2 inch off each clementine; reserve. Cut around flesh and scoop out into a sieve set over a bowl; reserve skins and be careful not to tear them. Press flesh to extract juice. Squeeze in juice from tops. (You'll have about 1 cup.) Juice more clementines to yield 2 cups.
- Moisten clementine skins with some juice or water. Roll skins in 1/4 cup sugar to coat. Freeze until solid, about 2 hours.
- Bring remaining 1/4 cup sugar, 1/4 cup water, and ginger to a boil in a saucepan, stirring, until sugar dissolves. Remove from heat. Let stand for 30 minutes; discard ginger. Stir in 2 cups juice and the lemon juice; transfer to a nonreactive 8-inch square baking dish. Freeze until solid, about 3 hours.
- Scrape granita with a fork to fluff. Spoon granita into clementine "cups." Freeze for 10 minutes before serving.
CITRUS-GINGER GRANITA
Simple and delicious. Drizzle with a bit of vanilla yogurt for a creamy touch.
Provided by Jane Gambino
Categories Desserts Frozen Dessert Recipes
Time 6h15m
Yield 8
Number Of Ingredients 6
Steps:
- Stir water, sugar, ginger, lemon zest, and lime zest together in a saucepan over medium-high heat until sugar dissolves and mixture is bubbling, 5 to 10 minutes; cool slightly.
- Stir the ginger mixture an orange juice together in a pitcher; pour into a 9x13-inch baking dish.
- Place dish in the freezer; scrape and stir orange juice mixture with a fork once every hour until granita is evenly frozen and crystallized, about 6 hours.
Nutrition Facts : Calories 145.3 calories, Carbohydrate 35.7 g, Fat 0.3 g, Fiber 0.6 g, Protein 1.2 g, Sodium 2.7 mg, Sugar 31.9 g
STICKY CLEMENTINE & GINGER PUDDINGS
These sweet little puddings make terrific dinner party desserts, or you can make one big one for the family
Provided by Barney Desmazery
Categories Dessert, Dinner, Lunch
Time 50m
Number Of Ingredients 10
Steps:
- Heat oven to 200C/fan 180C/gas 6. Juice one of the clementines and set aside. Peel the other two, reserving the peel. Slice the clementines into thick rounds. Using a teaspoon, scrape away the pith from the reserved peel, then finely chop the peel.
- Grease 6 individual pudding basins, drizzle 1 tbsp golden syrup into each, add a slice of clementine, then set aside.
- In a bowl, cream the butter and sugar together until pale, then add the eggs. Fold in the flour, almonds, ground ginger and chopped peel, then fold through the juice and chopped ginger. Divide the mixture between the basins, then cover each tightly with a greased hat or foil.
- Place the puddings in a roasting tray, half fill the tray with boiling water from the kettle, then cook in the oven for 30 mins until puffed up. The puddings can be made up to 2 days ahead and reheated in a steamer or in the microwave. Turn out onto plates and serve with cream or custard.
Nutrition Facts : Calories 563 calories, Fat 31 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 66 grams carbohydrates, Sugar 49 grams sugar, Fiber 2 grams fiber, Protein 9 grams protein, Sodium 0.8 milligram of sodium
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
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