Raspberry Rose Granita Recipes

RASPBERRY PINK CHAMPAGNE GRANITA

Steps:

• In a medium saucepan, combine the sugar, water and raspberries and bring to a boil over medium-high heat; stirring to dissolve the sugar and mash the raspberries. Once the mixture comes to a boil, turn off the heat. Use an immersion blender to pulverize all the raspberries and allow to cool fully (about 1 hour). Alternatively allow the mixture to cool slightly, pour into a blender and puree, return to the saucepan to cool fully.
• Once cooled, pour the mixture through a fine mesh sieve (strainer) using a spatula to push the mixture through leaving the raspberry seeds in the sieve into a freezer-proof 13x9 inch pan. Scrap the outside of the sieve into the pan as well.
• Pour the champagne and the lime juice into the pan and stir to fully mix. Cover and place in the freezer for 1-2 hours. Check the granite and if the mixture is beginning to freeze break up the ice with a fork. Cover and leave in the freezer for 8-10 hours until the mixture is fully frozen.
• Remove the granita from the freezer and drag a fork through it to break up the mixture into ice crystals. Unlike a traditional granita, the alcohol content will prohibit it from hard freezing so breaking up the mixture should be easy. After grating into small crystals, spoon into serving dishes and serve immediately. Leftover granita may be stored in the freezer.

RASPBERRY ROSE GRANITA

Steps:

• Combine the water and sugar in a saucepan and bring to a boil. Reduce the heat and simmer until the sugar has dissolved. Remove from the heat and allow to cool.
• In a blender, purée the raspberries with the sugar solution and remaining ingredients until smooth. Chill in the refrigerator for 2 hours or overnight.
• Chill a 9-by-11-inch baking dish in the freezer. Blend the purée with an immersion blender for 30 seconds and scrape into the chilled baking dish and place back in the freezer. Set the timer for 30 minutes. Using a fork, scrape the ice crystals from the outside of the baking dish toward the center. Return to the freezer and set the timer for another 30 minutes. Continue to scrape the mixture with a fork every 30 minutes until you have a uniform frozen mixture. It should not be frozen solid. If you forget to scrape and the mixture does freeze like an ice cube, cut into chunks and use a food processor fitted with the steel blade to break it up. Transfer to a container and freeze. Allow to soften for 15 minutes in the refrigerator before serving.

STRAWBERRY ROSé WINE GRANITA

Steps:

• Combine the sliced strawberries with the honey, raspberry liqueur, lime/lemon juice. Cover and set aside for 20 to 30 minutes.
• Add the water and wine and purée in a high speed blender or food processor (or alternatively pass the mixture through a food mill fitted with a fine disk and then mix in the water and wine).
• Press the purée through a fine mesh strainer to remove the seeds if using a blender or processor if desired for a smoother consistency (if you have a high speed blender this step isn't necessary).
• Pour mixture into a freezer safe 13- x 9-inch baking dish, cover and place in the freezer. Once ice crystals start to form scrape the mixture with the tines of a fork every 30 minutes as the mixture freezes, until granita is fully frozen but scoopable consistency (about 3 hours).
• Remove from freezer and stir with a fork to break it up and scoop into individual serving dishes or glasses.