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
FRESH STRAWBERRY GRANITA
You can make and serve this gorgeous Italian frozen iced dessert anytime, but it's really best enjoyed during the summer months. Not only is it cold and delicious, but it forces you to stick your hot, sweaty face in the freezer four or five times to stir. The technique of using a fork several times to mix the freezing granita results in perfect icy crystals.
Provided by Chef John
Categories World Cuisine Recipes European Italian
Time 2h25m
Yield 8
Number Of Ingredients 6
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.
Nutrition Facts : Calories 68.8 calories, Carbohydrate 17.1 g, Fat 0.3 g, Fiber 2.3 g, Protein 0.8 g, Sodium 26.3 mg, Sugar 13.9 g
FRESH STRAWBERRY GRANITA
Categories Berry Fruit Dessert Freeze/Chill Frozen Dessert Strawberry Spring Summer Vegan Bon Appétit Fat Free Kidney Friendly Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes about 6 cups
Number Of Ingredients 4
Steps:
- Stir first 3 ingredients in small bowl until sugar dissolves. Blend 3 cups strawberries in processor until smooth. Add sugar syrup and blend until combined.
- Pour mixture into 13x9x2-inch nonstick metal baking pan. Freeze until icy around edges, about 25 minutes. Using fork, stir icy portions into middle of pan. Freeze until mixture is frozen, stirring edges into center every 20 to 30 minutes, about 1 1/2 hours. Using fork, scrape granita into flaky crystals. Cover tightly and freeze. (Can be made 1 day ahead. Keep frozen.) Scrape granita into bowls. Garnish with berries and serve.
STRAWBERRY GRANITA WITH WHIPPED CREAM
Provided by Lori Longbotham
Categories Berry Citrus Dairy Fruit Dessert Freeze/Chill Bon Appétit Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 6 to 8 servings
Number Of Ingredients 6
Steps:
- Puree strawberries, sugar, and salt in processor until smooth. Add water and lemon juice and process to blend. Strain into 8x8x2-inch metal baking pan. Cover with foil and place in freezer. Stir with fork every hour until frozen, about 4 hours. DO AHEAD Can be made 2 days ahead. Keep frozen. Using fork, scrape granita down length of pan, forming icy flakes. Return to freezer. Beat 1 cup chilled whipping cream until firm peaks form. Divide cream among dishes. Spoon granita over and serve immediately.
STRAWBERRY GRANITA
Wonderfully good Strawberry Granita. This is quick and easy to make and tastes wonderful. One of my favorite summertime desserts. Adopted from Cooking Light. Cooking time does not include freezing time.
Provided by bmcnichol
Categories Frozen Desserts
Time 10m
Yield 4 serving(s)
Number Of Ingredients 4
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.
Nutrition Facts : Calories 36.4, Fat 0.3, Sodium 1.8, Carbohydrate 8.9, Fiber 2.2, Sugar 5.2, Protein 0.8
CREAMY STRAWBERRY GRANITA
Here's an easy-to-make strawberry-pineapple granita that tilts towards the creamy, thanks to the addition of Neufchatel cheese.
Provided by My Food and Family
Categories Recipes
Time 4h15m
Yield 12 servings, 1/2 cup each
Number Of Ingredients 5
Steps:
- Blend water, prepared drink, Neufchatel and 1/2 cup strawberries in blender until smooth; pour into 13x9-inch pan.
- Freeze 4 hours or until firm. Meanwhile, slice remaining strawberries.
- Serve in dessert dishes topped with sliced strawberries and pineapple.
Nutrition Facts : Calories 80, Fat 4.5 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 10 mg, Sodium 85 mg, Carbohydrate 8 g, Fiber 1 g, Sugar 7 g, Protein 2 g
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