Juan Canary Granite Recipes
STRAWBERRY GRANITA
Provided by Molly O'Neill
Categories dinner, dessert
Time 15m
Yield 4 servings
Number Of Ingredients 4
Steps:
- Place the strawberries in a bowl with the sugar and stir to coat the berries. Line another bowl with a double layer of cheesecloth and add the berries.
- Gather opposite corners of the cheesecloth and tie tightly. Repeat with the other two corners, leaving the knot open to slip in a wooden spoon handle. Propping the spoon across the top of a large bowl, suspend the berries. Refrigerate overnight.
- Squeeze as much juice as possible from the berries. Correct for sugar and stir in the salt. Reserve the pulp for jam.
- Pour the strawberry juice into a nonstick baking dish. Freeze for several hours. Use a spatula to cut and scrape the frozen juice into an ice the consistency of snow. Refreeze before serving. Place a few scoops of granita in a bowl and drizzle a few drops of the vinegar over it. Serve.
JUAN CANARY GRANITE
Provided by Molly O'Neill
Categories ice creams and sorbets, project, dessert
Time 5h20m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Crack the coriander seeds by pressing on them with the bottom of a cast-iron skillet. In a small bowl, combine the sugar, almond extract, the fresh coriander and the seeds. Add the melon and stir thoroughly. Macerate for 1 hour, refrigerated.
- Pass the melon and juice through a food mill, or puree in a food processor and then pass through a mesh sieve. Discard the solids.
- Add the remaining teaspoon of minced coriander to the liquid and stir. Pour the liquid into 2 pie dishes and place in the freezer for 4 hours. Using a fork, scrape the ice out of the pan, mashing large chunks as necessary. Mound a spoonful on each of 4 plates, garnish with a leaf or two of coriander and serve.
Nutrition Facts : @context http, Calories 160, UnsaturatedFat 0 grams, Carbohydrate 40 grams, Fat 0 grams, Fiber 2 grams, Protein 2 grams, SaturatedFat 0 grams, Sodium 29 milligrams, Sugar 39 grams
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