Cantaloupe And Cream Sherry Granita Recipes
CANTALOUPE GRANITA
This fantastic cantaloupe granita is the perfect summer dessert!
Provided by This Healthy Table
Categories Desserts
Time 2h10m
Number Of Ingredients 3
Steps:
- Remove the cantaloupe seeds and scoop out all the flesh into a blender.
- Blend the cantaloupe, water, and sugar together till they're fully combined into a smoothie consistency.
- Freeze the granita for at least two hours or until it is icy and holding shape. Once an hour, check the granita and break it up with a fork, this will help it from freezing into a block.
- If your granita freezes into a block, let it sit at room temperature for 15 minutes and then break it up with a fork.
- Serve the granita at a slightly slushy consistency.
Nutrition Facts : Calories 95 calories, Carbohydrate 24 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 0 grams fat, Fiber 1 grams fiber, Protein 1 grams protein, SaturatedFat 0 grams saturated fat, ServingSize 1, Sodium 23 grams sodium, Sugar 23 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 0 grams unsaturated fat
CANTALOUPE GRANITA
Provided by Ree Drummond : Food Network
Categories dessert
Time 5h15m
Yield 4 to 6 granitas
Number Of Ingredients 4
Steps:
- Place the sugar, melon and lime juice in a blender. Process the mixture until smooth. Transfer the mixture to a 9-by-13-inch baking dish.
- Freeze for 2 or 3 hours, and then begin the process of lightly scraping the top frozen layer with a fork.
- Return the pan to the freezer with the shaved ice on top. Remove a couple of hours later and continue scraping with a fork. Repeat the occasional scraping process until the entire mixture is shaved.
- Store, covered in plastic wrap, until serving.
- Serve in pretty glasses with mint.
CANTALOUPE GRANITA
Make this fruity frozen dessert idea in less than an hour.
Categories Dessert Freeze/Chill Kid-Friendly Low Sodium Frozen Dessert Lemon Cantaloupe Summer Vegan Gourmet Fat Free Kidney Friendly Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes 4 dessert servings
Number Of Ingredients 4
Steps:
- Purée all ingredients in a blender until smooth, then pour into a 13- by 9-inch metal pan and freeze until mixture becomes a firm slush, at least 40 minutes. Scrape with a fork and serve in chilled glasses.
CANTALOUPE GRANITA
Bring a bit of Italy to your dinner table with a freezer dessert made from only four ingredients. Soymilk sets this granita apart.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 3h45m
Yield 10
Number Of Ingredients 4
Steps:
- Place all ingredients in blender or food processor. Cover; blend on high speed about 30 seconds or until smooth. Pour into 8- or 9-inch square glass baking dish.
- Freeze 30 minutes. When ice crystals begin to form at edges of dish, stir mixture with fork. Freeze 2 hours 30 minutes to 3 hours longer, stirring every 30 minutes, until firm.
- To serve, spoon into individual bowls.
Nutrition Facts : Calories 50, Carbohydrate 10 g, Cholesterol 0 mg, Fiber 0 g, Protein 2 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 35 mg, Sugar 9 g, TransFat 0 g
CANTALOUPE GRANITA
Provided by Michael Chiarello : Food Network
Categories dessert
Time 4h25m
Yield 6 to 8 servings
Number Of Ingredients 5
Steps:
- Combine the sugar and water over low heat until the sugar has dissolved. Add the mint. Remove the pan from the heat and let cool.
- Puree the fruit in a food processor until liquefied. Pour the fruit into a medium bowl and add the salt. Remove the mint leaves from the syrup. Add the syrup to the pureed fruit and mix well.
- Pour the cantaloupe mixture into a pre-chilled 7 by 12-inch glass baking dish. Place it uncovered into the freezer. Stir with a fork every 1/2 hour until almost completely frozen but still grainy, about 3 to 4 hours.
- Cooking Notes: This works best in 2 glass loaf pans or one 7 by 12-inch glass baking dish. The only critical point here is NOT to stir it past the almost frozen state or the ice crystals will become too fine and hard to scrape.
- Entertaining Notes: To serve, find a really interesting glass or bowl and dip it in cold water. Put the bowl into the freezer for 15 minutes; repeat. The result will be a frosted glass that looks great and sets the right backdrop for the granita.
CHAMPAGNE CANTALOUPE GRANITA
Steps:
- Puree the cantaloupe in a blender until smooth. In a mixing bowl, combine the wine and sugar and stir until the sugar has dissolved; allow the bubbles time to settle. Add the pureed cantaloupe, the lime juice and the lime zest to the bowl. Stir well.
- Pour the mixture into a 9-by-13-by-2-inch baking dish. Freeze for 2 hours. Remove from the freezer and, using a fork, scrape the granita into flakes. Freeze for another 2 to 3 hours.
- Serve the granita in martini glasses, garnished with a mint leaf.
CHARENTAIS GRANITA WITH CHANTILLY CREAM
Adding grated orange peel amps up the melon's flavor, and layering whipped cream with the icy granita makes for an intriguing contrast of both texture and temperature.
Provided by Lora Zarubin
Categories Food Processor Fruit Dessert Freeze/Chill Cocktail Party Vegetarian Mother's Day Wedding Melon Summer Anniversary Birthday Shower Engagement Party Party Bon Appétit Kidney Friendly Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 6 servings
Number Of Ingredients 7
Steps:
- Place sugar, 1/2 cup water, and orange peel in small saucepan. Bring to simmer over high heat, stirring to dissolve sugar. Reduce heat to medium. Simmer 1 minute. Pour into 8x8x2-inch metal pan and cool.
- Puree melon in processor until smooth but some texture remains. Measure scant 2 cups melon puree and add to syrup in pan. Whisk to blend. Freeze mixture until thoroughly frozen, about 4 hours, stirring with fork every 1 1/2 hours. Cover and keep frozen.
- Using electric mixer, beat cream and sugar in medium bowl until peaks form. Using fork, scrape granita into icy flakes. Spoon 2 rounded tablespoons granita into each of 6 glasses. Top granita with 1 rounded tablespoon whipped cream. Repeat layering with granita and whipped cream. Garnish with mint sprigs, if desired, and serve immediately.
CANTALOUPE AND CREAM SHERRY GRANITA
Time to dust off that bottle of cream Sherry lurking in the back of your liquor cabinet: Its nutty, plummy nature rounds out the flavor of the melon, and its alcohol content helps produce a granita that feels smoother, less icy, on the tongue.
Provided by Paul Grimes
Yield Makes 8 to 10 servings
Number Of Ingredients 5
Steps:
- Bring water and sugar to a boil, stirring until sugar has dissolved, then cool syrup.
- Purée cantaloupes with syrup, lemon juice, Sherry, and 1/8 teaspoon salt in a blender (in batches if necessary) until smooth. Pour into a 13- by 9-inch nonreactive baking dish and freeze until partially frozen, about 2 hours. Scrape and stir with a fork, crushing any lumps.
- Continue to freeze, scraping once or twice, until evenly frozen, about 3 hours more.
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