Strawberry And Mascarpone Granita Recipes

FRESH STRAWBERRY GRANITA

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.

STRAWBERRY AND MASCARPONE GRANITA

Steps:

• Place the water, sugar, and mint in a small pan and bring to a simmer, stirring occasionally to help dissolve the sugar. Let simmer over low heat to steep the mint. Then strain the mint from the simple syrup. Discard the mint.
• In a food processor combine 2 cups of strawberries with the remaining 1 tablespoon of sugar. Run the machine to puree the strawberries. Add the mascarpone cheese, lemon juice, and salt. Run the machine until the mascarpone cheese is fully incorporated. Add the mint simple syrup and run the machine to combine. Place the strawberry mixture in an 8 by 8-inch glass dish and place the dish in the freezer. The mixture will take about 4 hours to freeze.
• To serve, use a fork to scrape the granita. Spoon the mixture into chilled bowls. Top with the finely chopped strawberries. Serve immediately.

STRAWBERRY & MINT GRANITA

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.

STRAWBERRY & MASCARPONE GRANITA

Steps:

• Place 1/2 cup of the sugar and the mint leaves in a small pan with 1 cup of water and bring to a simmer, stirring occasionally to help dissolve the sugar.
• Let simmer over low heat for 5 minutes to steep the mint. Strain the mint from the simple syrup. Discard the mint.
• In a food processor, combine the 2 cups of coarsely chopped strawberries with the remaining 1 tbsp of sugar.
• Run the machine to puree the strawberries.
• Add the mascarpone, lemon juice and salt and process until the mascarpone is fully incorporated.
• Add the mint simple syrup and combine.
• Pour the strawberry mixture into and 8x8 inch glass dish, cover with plastic wrap and place in the freezer.
• The mixture will take about 4 hours to freeze.
• To serve, use a fork to scrape the granita.
• Spoon the mixture into chilled bowls.
• Top with the finely diced strawberries.
• Serve Immedietlely.