Greengrapegranita Recipes

GREEN TEA AND GINGER GRANITA

Steps:

• Put the ginger in a saucepan with 3 cups of water and bring almost to a boil, add the tea, cover and turn off the heat. Let sit for 10 minutes, then strain and discard the solids. Stir in the honey and lemon juice and taste. You want a fairly sweet mixture, so add more honey if necessary.
• Pour the mixture into a shallow glass or ceramic pan and freeze. Stir to break up the ice every 30 minutes or so, until the mixture is slushy and crunchy with crystals, about 3 hours total. If the mixture becomes too hard, pulse it once or twice in the food processor to break it up, or put it in the fridge and stir occasionally until it reaches the desired texture. Spoon into small bowls and serve.

CHEF JOHN'S GREMOLATA

Steps:

• Stir parsley, olive oil, lemon zest, garlic, salt, and pepper together in a small bowl until well-combined.

GREEN GRAPE GRANITA

Steps:

• Blend grapes, juices and mint until smooth.
• Freeze mixture in shallow baking pan until it's almost solid - 1 to 2 hours depending on your freezer.
• Remove from freezer, break up pieces and blend in blender again.
• Serve with lime wedge.

GREEN TEA AND GINGER GRANITA

Steps:

• Bring a tea kettle, with 3 cups of water, to a boil over medium heat.
• In a heatproof bowl add the sugar, ginger and tea bags. Pour in 3 cups of boiling water. Stir to dissolve the sugar and let the tea bags steep until the liquid is cool. Strain and pour into an 8 by 8-inch metal cake pan and put it into the freezer. Check it after 45 minutes to 1 hour (depending on your freezer). Stir with a fork breaking up any ice crystals that have formed. Put the pan back into the freezer and continue checking and forking every 45 minutes to 1 hour until you have a container of ice shards.
• To make orange cups, slice the oranges in half and carefully remove the flesh with a spoon, making sure to keep the rinds intact. In a small bowl, muddle the orange flesh to get out the juice, then strain and reserve it for the "Rising Sun" cocktail recipe. Slice a bit of the bottom of each orange half so that it can stand upright. Put the orange rinds into the freezer.
• Once the granita is completely frozen, divide it evenly among the 4 orange halves and serve immediately.

GRAPEFRUIT GRANITA

Steps:

• Combine juice, water and sugar in bowl and whisk until the sugar has dissolved. Pour liquid into a 13 by 9-inch baking pan. Freeze until hard, about 3 to 4 hours.
• To serve, scrape with a fork and spoon the scrapings into small chilled martini glasses or small glass bowls. Garnish with small sprigs of fresh mint.

RED GRAPE GRANITA

Steps:

• In a saucepan combine the wine, the sugar, and 1 cup water and bring the mixture to a boil, stirring until the sugar is dissolved. Simmer the syrup for 5 minutes and let it cool. In a blender or food processor purée the grapes with the syrup and strain the purée through a fine sieve into a bowl, pressing hard on the solids. Stir in 1 cup cold water and the lemon juice and chill the mixture, covered, until it is cold. Stir the mixture, transfer it to 2 metal ice cube trays without dividers or a shallow metal bowl, and freeze it, stirring with a fork every 20 to 30 minutes and crushing the large frozen clumps, for 2 to 3 hours, or until it is firm but not frozen solid. Scrape the granita with a fork to lighten the texture and serve it in chilled bowls.

GREEN APPLE GRANITA

Steps:

• In a large pot over medium heat, combine the water and sugar. Cook and stir until the sugar has dissolved and the syrup looks clear, about 5 minutes. Remove from the heat and cool the syrup by pouring it into a bowl and putting it into the refrigerator or over an ice bath.
• Put the lime juice into a large bowl. Add the apples to the lime juice, and toss as you go so they don't turn brown. Put the apples and lime juice, sugar syrup, and apple liqueur in a blender; puree until completely smooth. Pour the apple mixture into a shallow baking pan and freeze for 1 hour. Using a fork or a couple of chopsticks, break up all the ice crystals on the bottom and sides of the pan. This incorporates air so the final product literally melts in your mouth. Freeze for 3 to 4 hours, until the mixture has reached a frozen granular consistency. You can serve it two ways: Either rake the granita with the tines of a fork for a snow-cone-like product or run an ice-cream scooper down the length for a smooth Italian-ice-like result. Spoon it into a wine or martini glass.