MINTED CITRUS GRANITA
Soymilk, green tea and citrus peel create a refreshing freezer dessert for ten.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 3h40m
Yield 10
Number Of Ingredients 6
Steps:
- Place 8- or 9-inch square glass baking dish in freezer to chill. Meanwhile, in 1-quart saucepan, heat 1 cup of the soymilk and the sugar just to boiling over medium-high heat, stirring frequently. Add tea bags and push into soymilk mixture; let stand 5 minutes. Discard tea bags.
- Stir in remaining 2 cups soymilk, the orange peel and lemon peel until well blended. Pour into chilled dish; freeze 30 minutes. When ice crystals begin to form at edges of dish, stir mixture with fork. Freeze about 3 hours longer, stirring every 30 minutes, until completely frozen.
- To serve, scoop into individual dessert bowls. Garnish with mint leaves.
Nutrition Facts : Calories 50, Carbohydrate 9 g, Cholesterol 0 mg, Fiber 0 g, Protein 2 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 55 mg, Sugar 9 g, TransFat 0 g
MINT GRANITA
Categories Dessert Mint Summer Vegan Gourmet Fat Free Kidney Friendly Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 4 servings
Number Of Ingredients 5
Steps:
- Bring water, mint, and sugar to a boil in a 1- to 2-quart saucepan, stirring until sugar is dissolved, then reduce heat and simmer, uncovered, 3 minutes. Add lemon juice and pour through a fine-mesh sieve, pressing hard on solids and discarding them, then cool.
- Freeze mixture in a 1 1/2- to 2-quart shallow nonreactive metal container, stirring and crushing lumps with a fork every 30 minutes, until evenly frozen, 2 to 3 hours. Scrape with a fork to lighten texture, crushing any lumps. Spoon into glasses or bowls.
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
MINTED LEMON GRANITA
Yield Makes about 3 cups
Number Of Ingredients 3
Steps:
- In a saucepan combine the sugar and the lemon juice, bring the mixture to a boil, stirring until the sugar is dissolved, and let the syrup cool. In a blender or food processor purée the mint with the syrup, transfer the mixture to 2 metal ice-cube trays without dividers or a shallow metal pan, and freeze it, stirring and crushing the lumps with a fork every 30 minutes, for 2 to 3 hours, or until it is firm but not frozen solid. Scrape the granita with a fork to lighten the texture and serve it in chilled goblets.
STRAWBERRY & MINT GRANITA
This light frozen dessert is smooth and slushy, like those from the east of Italy - a perfect palate cleanser to finish a dinner party menu
Provided by Chelsie Collins
Categories Dessert, Treat
Time 20m
Yield Makes 4
Number Of Ingredients 3
Steps:
- Put the sugar and 100ml water in a medium saucepan over a low heat, and stir now and again until the sugar dissolves. Don't let the syrup boil.
- Meanwhile, tip the strawberries into a food processor and blend to a purée. Pour into the sugar syrup with the mint leaves and turn up the heat. Simmer for about 5 mins until the mixture thickens slightly. Once thickened, strain through a fine sieve to get rid of any seeds and leaves. Allow to cool for 15 mins.
- Pour into a container and freeze for 1 hr, then rake the top layer with a fork and put back in the freezer. Repeat every hour for the next 4 hrs until the mix becomes a crystallised slush. Serve in glasses with a sprig of mint on top.
Nutrition Facts : Calories 135 calories, Carbohydrate 31 grams carbohydrates, Sugar 31 grams sugar, Fiber 2 grams fiber, Protein 1 grams protein
MINTED CITRUS GRANITA
This tastes like a lemon ice but with a more gourmet flavor, from the soymilk website. Sometimes I add lime zest instead of the orange or a combination of the three. You can make this lower in calories by using splenda in place of the sugar. The cooking time is for freezing. Sometimes it takes a little less than 3 hours to freeze.
Provided by ashlynn08
Categories Dessert
Time 3h10m
Yield 10 (1/2 cup) bowls, 10 serving(s)
Number Of Ingredients 6
Steps:
- Place 8- or 9-inch square baking dish in freezer to chill.
- Meanwhile, in 1-quart saucepan, heat 1 cup of the soymilk and the sugar just to boiling over medium-high heat, stirring frequently.
- Add tea bags and push into soymilk mixture; let stand 5 minutes. Discard tea bags.
- Stir in remaining 2 cups soymilk, the orange peel and lemon peel until well blended.
- Pour into chilled pan; freeze 30 minutes. When ice crystals begin to form at edges of pan, stir mixture with fork. Freeze about 3 hours longer, stirring every 30 minutes, until completely frozen.
- To serve, scoop into individual dessert bowls. Garnish with mint leaves.
Nutrition Facts : Calories 26.1, Carbohydrate 6.7, Sugar 6.7
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