Chamomile Granita Ice Water Recipes

ITALIAN LEMON ICE (GRANITA)

Steps:

• Combine 2 cups of the water with the sugar in a medium nonreactive saucepan; bring to a simmer over medium heat.
• Cook, stirring constantly, until the sugar is completely dissolved.
• Add the salt, stir, and remove the pan from the heat.
• Stir in the remaining water and let cool to room temperature.
• Cover and refrigerate for a minimum of 1 hour.
• Meanwhile, place a shallow metal 2 1/2 qt container (such as a large cake pan) in the freezer to chill.
• Add the lemon juice, lemon peel, and extract to the chilled sugar mixture; stir until well blended.
• Pour into the chilled metal pan.
• Place the pan in the freezer for 30-60 minutes, or until ice crystals form around the edges.
• Stir the ice crystals into the center of the pan and return to the freezer.
• Repeat every 30 minutes, or until all the liquid is crystallized but not frozen solid, about 3 hours.
• To serve, scoop the granita into chilled dessert bowls or goblets.
• (If the granita has become too hard, scrape it with a large metal spoon to break up the ice crystals.) Serve at once.
• Advance Preparation: The granita can be stored, covered, for up to four days in the freezer, but it will have become frozen solid.
• To serve, either allow the granita to thaw in the refridgerator until you can scrape the crystals, or break it up into chunks and process with on/off motions in a food processor fitted with the knife blade until fairly smooth.

CHAMOMILE AND HONEY ICE CREAM

Steps:

• Combine milk and cream in a heavy-bottomed medium saucepan and bring to a boil over medium-high heat. Remove from heat and stir in chamomile. Cover mixture and let stand 10 minutes. Meanwhile, whisk together yolks, sugar, and salt in a large bowl until thoroughly combined.
• Uncover milk mixture and bring to a bare simmer over medium-high heat. Remove from heat and gradually pour 1 cup milk mixture into yolk mixture, whisking constantly. Add remaining milk mixture all at once, whisking until just combined. Let stand until slightly thickened, about 10 minutes. Pour through a fine sieve into a bowl set in a larger bowl of ice water. Stir in honey and let stand, stirring occasionally, until cold, about 15 minutes.
• Process mixture in an ice cream maker according to manufacturer's instructions. Serve immediately or transfer to an airtight container and store in freezer up to 1 week.

GRAPEFRUIT "CREAMSICLE"

Steps:

• Scoop ice cream into an 8x4x2 1/2" loaf pan; pack ice cream along one long side to fill half of pan. Cover and freeze until firm, at least 1 hour.
• Meanwhile, bring sugar and 1 1/4 cups water to a boil in a small pot, stirring to dissolve sugar. Remove from heat; add tea bags and zest. Let steep for 10 minutes. Remove tea bags; discard. Stir in grapefruit juice. Cover and chill grapefruit mixture until cold, about 1 hour.
• Process grapefruit mixture in an ice cream maker according to manufacturer's instructions. Pour sorbet into empty side of pan alongside ice cream. Cover and freeze until firm, about 2 hours.
• To serve, spoon across ice cream and sorbet to form swirled scoops.

GRANITA WITH ICE CREAM

Steps:

• Dissolve flavored instant coffee in boiling water in large bowl. Add ice cream; stir until well blended. Pour into 8-inch square pan.
• Freeze 4 hours or until firm.
• Draw fork repeatedly through frozen mixture just before serving. Spoon shavings evenly into 6 dessert dishes. Store leftover dessert in freezer.

EASY LIME GRANITA (2 WAYS)

Steps:

• In a small pot on medium high heat combine the sugar and water, bring to a boil, then lower heat and simmer for 5 minutes. Let cool completely.
• When the syrup has cooled had the strained lime juice and zest, whisk to combine. Pour into a freezer safe bowl. Place in the freezer for approximately 1 hour (may be more or less time depending on your freezer).
• Remove bowl from the freezer and with a fork break up the ice and mix to combine. Repeat 3-4 times or until the mixture is slushy. Serve in a tall glass with a spoon.
• Follow the same steps for the freezer method, but instead of pouring into a bowl pour into the ice cream maker and churn according to manufacturer's directions, 25-30 minutes or until mixture becomes compact and creamy. Enjoy!

CHAMOMILE GRANITA (ICE WATER)

Steps:

• In a medium saucepan boil water. Once boiling, remove from heat, add tea and steep for 5-10 minutes depending upon your own taste.
• Strain tea into a bowl add the lemonjice and honey. Stirr to dissolve.
• Pour into serving bowl or 2" deep roasting pan and freeze for 6-8 hours stirring/scraping the mixture 2 or 3 times with a fork.
• Just before serving place in the refrigerator for 5 minutes and scrape ice crystals with a spoon or fork.