Strawberry Lime Granita Recipes

STRAWBERRY-LIME GRANITA

Steps:

• 1 To make the simple syrup: Place the water in a small saucepan over medium-high heat; bring to a boil, then add the sugar and cook, stirring constantly, for about 30 seconds, until the sugar has dissolved
• 2 Reduce the heat to low and cook for 5 minutes, until just slightly thickened
• 3 Remove from the heat; let cool to room temperature, then refrigerate until chilled (at least overnight)
• 4 Place a 13-by-9-inch metal baking pan in the freezer
• 5 (Do this while you rinse, hull and slice the strawberries
• 6 )
• 7 Combine the berries and lime juice in a blender; puree on high speed until the fruit is completely smooth
• 8 Reduce the speed to low; add the simple syrup and blend for a few seconds, just to incorporate
• 9 Remove the pan from the freezer, pour in the fruit mixture and return the pan to the freezer uncovered
• 10 Freeze for about 1 hour, until the mixture just begins to set in the middle
• 11 Use a fork or small whisk to break up the crystals, as if you were beating eggs for scrambling, all around the inside edge of the pan, bringing the mush into a wide pile in the middle of the pan
• 12 Return the pan to the freezer for 2 hours, breaking up the crystals once or twice during that time
• 13 When ready to serve, remove the pan from the freezer; let it sit for several minutes if the granita is frozen solid
• 14 Use a fork to break up the mixture; then spoon large mounds into individual ice cream cups, margarita or martini glasses
• 15 Drizzle a heaping spoonful of condensed milk over each portion, if desired, and top with a squeeze of lime
• 16 Garnish with a mint sprig and a wedge or slice of lime

STRAWBERRY LIME GRANITA

Steps:

• Make a simple syrup the night before, or up to a week ahead of time.
• In a small saucepan, bring the water to a boil over medium high heat; add the sugar and stir to dissolve, about 30 seconds.
• Reduce heat to low and cook another 5 minutes until the mixture is slightly thickened.
• Remove from heat; let cool to room temperature, then refrigerate overnight.
• About 3 to 4 hours before you will serve the granita, chill a 13x9 inch metal baking pan in the freezer.
• Combine the strawberries and lime juice in a blender; puree on high speed.
• Reduce speed to low setting and add the simple syrup.
• Blend for a few seconds just to incorporate.
• Take the chilled pan from the freezer and pour in the fruit mixture; return to freezer, uncovered.
• After an hour, the mixture should have just begun to set in the middle.
• Using a fork, break up the crystals and swirl around until you have a wide pile of mush in the center of the pan.
• Freeze for two more hours, breaking up the crystals once or twice.
• To serve: remove pan from freezer and let stand several minutes, if frozen solid.
• Use a fork to break up mixture, then scoop, with a spoon, large mounds into serving dishes or martini glasses.
• Drizzle a heaping teaspoon of condensed milk over each portion and a squeeze of lime, if desired.
• Garnish with mint sprig and wedge of lime.

LIME GRANITA

Steps:

• In a small saucepan, combine sugar with 3 cups water.
• Bring to a boil.
• Reduce heat and simmer for 5 minutes.
• Chill for 1 hour.
• Stir in lime juice and zest.
• Pour mixture into a shallow metal cake pan and freeze, crushing and stirring the lumps with a fork every 30 minutes for 2 to 3 hours, or until it has a slushy, granular texture.
• Serve immediately.

STRAWBERRY GRANITA

Steps:

• Mix sugar and water in a blender until sugar dissolves.
• Add strawberries and juice and blend until smooth.
• Pour into an 8-inch square baking dish.
• Cover and freeze 3 hours and stir well.
• Cover and freeze 5 hours or overnight.
• Remove from freezer and let stand at room temperature about 10 minutes.
• Scrape mixture with a fork until fluffy.