Creamy Granita Recipes
CREAMY MELON GRANITA
Icy melon milk granita is an easy make-ahead treat for a hot summer day. (No need to scrape our sherbet-like mixture every 30 minutes, as with most granitas -- just rake it once at the end for the right consistency.)
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Number Of Ingredients 4
Steps:
- In a food processor or blender, combine melon with condensed milk, lime or lemon juice, and salt. Puree until smooth. Transfer to an 8-inch square baking dish; freeze until firm. Before serving, scrape with a fork until it has the texture of shaved ice.
COCONUT GRANITA
yields: 2 glasses
Provided by www.DessertForTwo.com
Categories Drinks for Two
Time 2m
Number Of Ingredients 5
Steps:
- In a shallow dish (such as a 9" pie plate), pour the coconut milk.
- In a small microwave-safe dish, combine the sugar and water. Microwave until the water simmers and you can stir to dissolve the sugar. Let cool slightly, then add to the coconut milk. Squeeze in the juice of half a lime (optional).
- Place the dish in the freezer, and scrape every 30 minutes for 2 hours. Serve with chocolate sauce.
Nutrition Facts : Calories 551 calories, Carbohydrate 47 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 42 grams fat, Fiber 1 grams fiber, Protein 5 grams protein, SaturatedFat 38 grams saturated fat, ServingSize 1, Sodium 42 milligrams sodium, Sugar 35 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 2 grams unsaturated fat
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!
Nutrition Facts : Calories 108 kcal, Carbohydrate 28 g, Sodium 5 mg, Sugar 25 g, ServingSize 1 serving
COFFEE GRANITA
Steps:
- Combine all ingredients and stir until sugar melts. Pour mixture into 9 by 13-inch metal pan and place on level shelf in freezer for half an hour. (Mixture should only come about 1/4-inch up the side of the pan.) Remove and use a dinner fork to scrape any ice crystals that have formed on the side or bottom of the pan. Return to freezer and repeat scraping every 20 to 30 minutes for 3 to 4 hours. Once mixture is thoroughly frozen, fluff with a fork and allow flakes to "dry" in freezer another half hour before serving. When served, the granita should look like a fluffy pile of dry brown crystals.
- Scoop into goblets and top with barely sweetened whipped cream, add additional citrus zest if desired.
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- Blend the watermelon cubes in a blender along with sugar, salt and lemon juice. Do not add any water. Taste and adjust the flavors as needed.
- Strain it through a sieve. Swirl with a spoon and press it if the liquid is not going through. Pour into a metal tin, something like 9 X 5 metal cake pan or freezer proof plastic bowl and cover with plastic wrap or lid.
- Place the pans in the freezer for about 2 hours till the sides begin to crystallize. Fork the mixture and freeze again for another 30 minutes.
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- Pour a bag of frozen raspberries into a medium sized pot and heat over medium heat until the raspberries start to break down and they get all soupy.Add the sugar to the mix and keep stirring until all the sugar has dissolved then remove from the heat and let the raspberry mixture cool slightly.
- Puree the raspberries with an immersion blender or by adding them to a blender. You can also use a masher if you like, but you will get more juice out of the berries if they are pureed.
- Pour the raspberry puree through a strainer into a container, preferably with a lid, that can go into the freezer. Let the mixture cool slightly.
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- Combine all ingredients in the bowl of a food processor (or blender) and process until completely pureed.
- Pour the puree into a flat baking dish (8×8-inches or 12×7-inches). Freeze until firm. (At this point, you can also put your serving dishes into the refrigerator to chill if you’d like.)
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- Pour the purée into the metal pan. Ensure that the layer is not too thin as to stick to the floor of the pan or too thick as this would take longer.
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