Cardamom Tea Granita Recipes

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ROASTED PINEAPPLE WITH GREEN TEA AND MELON GRANITA



Roasted Pineapple with Green Tea and Melon Granita image

Provided by Food Network

Categories     dessert

Time 1h13m

Yield 6 servings

Number Of Ingredients 8

2 pineapples
1 teaspoon ground cardamom
Green Tea Melon Granita, recipe follows
2 Galia melons, peeled and cubed
2 teaspoons ground ginger
1/2 tablespoon green tea powder
1/4 cup honey
1/4 cup fresh lime juice

Steps:

  • Peel and cut 1 pineapple into 2-inch cubes. Using a vegetable juicer, juice the cubed pineapple, (you can also use a food processor to puree the pineapple and press it through a strainer lined with cheesecloth so that you are left with pure juice). Pour the juice into a saucepan with the cardamom. Bring to a boil. Remove from the heat, set aside, and let the cardamom infuse.
  • Peel the remaining pineapple and cut horizontally into 1-inch round slices. Cut out the center core with a small size round cutter. Place slices of pineapple in the pineapple juice, bring to a boil, and then turn off the heat. Let cool and marinate overnight in the refrigerator.
  • The following day, preheat oven to 350 degrees F. Remove pineapple slices from the juice place on a sheet pan. Roast in the oven until tender, about 30 minutes.
  • To plate, place warm pineapple in a bowl and top with a scoop of Green Tea Melon Granita.
  • Place the melon in a bowl. Add the ground ginger, green tea powder, and honey. Blend with an immersion blender until smooth. Pour into a saucepan and bring to a boil. Remove from heat and strain into a shallow 9 by 13-inch metal pan or dish.
  • Stir in the lime juice, let cool, and then freeze overnight.
  • The following day, remove the granita from the freezer, scrape with a fork to make the granita, and return to freezer until ready to serve.
  • Yield: 6 servings

CARDAMOM TEA GRANITA



Cardamom Tea Granita image

Yield Makes 8 intermezzo or palate cleanser servings

Number Of Ingredients 7

2 teaspoons seeds from green cardamom pods
1/2 teaspoon seeds from black cardamom pods
1 (3- by 1-inch) piece fresh ginger, thinly sliced
3 cups water
2/3 cup sugar
1 tablespoon brewed Ethiopian spice tea
1/2 cup fresh lemon juice

Steps:

  • Toast cardamom seeds and ginger in a dry 3-quart heavy saucepan over moderately low heat, stirring constantly, until very fragrant, about 2 minutes. Add remaining ingredients and simmer, stirring occasionally, 10 minutes. Remove from heat and cool to room temperature. Pour through a fine sieve lines with a paper towel into a bowl.
  • Pour into an 8- to 9-inch metal baking pan. Freeze, stirring and crushing lumps with a fork every 30 minutes, until firm.
  • Scrape granita with a fork to lighten texture and serve in cordial glasses.

CARDAMOM COFFEE AND CREAM GRANITA



Cardamom Coffee and Cream Granita image

Provided by Food Network

Categories     dessert

Time 6h

Yield 4 servings

Number Of Ingredients 5

6 cardamom pods
Water and coffee grounds to make 4 cups strong, freshly brewed coffee
Water and coffee grounds to make 4 cups strong, freshly brewed coffee
3/4 cup sweetened condensed milk (adjust for individual taste)
1 cup water

Steps:

  • Split cardamom pods and sprinkle seeds in with coffee when brewing. Combine coffee, sweetened condensed milk and water. Sweeten to taste. Place mixture in metal bowl and freeze for 2 to 3 hours or until slushy. Remove from freezer and mash with whisk or fork until soft. Return to freezer and leave for 2-3 hours more.

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