Strawberry Rose Granita Recipes

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STRAWBERRY ROSé WINE GRANITA



Strawberry Rosé Wine Granita image

Strawberry granita is a light and refreshing ending to any summer meal.

Provided by Sylvie Shirazi

Categories     Dessert

Time 4h

Number Of Ingredients 6

8oz/227g fresh strawberries, hulled and sliced in two
3 Tablespoons/60g good quality honey
2 Tablespoons/30ml framboise (raspberry liqueur) you can also use Chambord or any other berry flavored liqueur (optional but recommended)
1 Tablespoon freshly squeezed lime or lemon juice
½ cup/ 120ml filtered water
1 cup/ 240ml good quality rosé wine

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.

Nutrition Facts : Calories 179 calories, Carbohydrate 34 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 0 grams fat, Fiber 1 grams fiber, Protein 1 grams protein, SaturatedFat 0 grams saturated fat, ServingSize Serves 6, Sodium 5 grams sodium, Sugar 32 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 0 grams unsaturated fat

STRAWBERRY-ROSE GRANITA



Strawberry-Rose Granita image

Get excited for this adorable strawberry grown-up snow cone! The super summery combo of rose wine and strawberries makes the perfect granita.

Provided by Food Network Kitchen

Categories     dessert

Time 4h20m

Yield 12 servings

Number Of Ingredients 4

1 cup hulled strawberries plus 12 large strawberries
3/4 cup rose wine
2 tablespoons superfine sugar
Fresh mint sprigs, for serving

Steps:

  • Put the hulled strawberries in a bowl and set aside. Cut off and discard the tops of the 12 large strawberries and trim the bottoms so that they sit upright. Use a small melon baller to scoop out the inside of each strawberry to make a small cup, adding the scooped flesh to the bowl with the hulled strawberries. Wrap and store the berry cups in the refrigerator until ready to assemble.
  • Combine the rose, sugar and bowl of strawberries and scooped flesh in a blender and blend on high until smooth. Strain through a fine-mesh sieve into an 8-inch square metal pan. Freeze 3 to 4 hours, scraping the mixture with a fork every hour to make it slushy. Wrap and freeze until ready to serve. The granita can be made a day ahead and stored overnight.
  • Working in batches, remove the strawberry cups from the refrigerator and fill with a spoonful of the granita, mound some more on top and top with a sprig of mint. Store the assembled granita cups in the freezer while assembling the remaining cups to prevent them from melting.

FRESH STRAWBERRY GRANITA



Fresh Strawberry Granita image

You can make and serve this gorgeous Italian frozen iced dessert anytime, but it's really best enjoyed during the summer months. Not only is it cold and delicious, but it forces you to stick your hot, sweaty face in the freezer four or five times to stir. The technique of using a fork several times to mix the freezing granita results in perfect icy crystals.

Provided by Chef John

Categories     World Cuisine Recipes     European     Italian

Time 2h25m

Yield 8

Number Of Ingredients 6

2 pounds ripe strawberries, hulled and halved
⅓ cup white sugar, or to taste
1 cup water
½ teaspoon lemon juice
¼ teaspoon balsamic vinegar
1 tiny pinch salt

Steps:

  • Rinse strawberries with cold water; let drain. Transfer berries to a blender and add sugar, water, lemon juice, balsamic vinegar, and salt.
  • Pulse several times to get the mixture moving, then blend until smooth, about 1 minute. Pour into a large baking dish. Puree should only be about 3/8 inch deep in the dish.
  • Place dish uncovered in the freezer until mixture barely begins to freeze around the edges, about 45 minutes. Mixture will still be slushy in the center.
  • Lightly stir the crystals from the edge of the granita mixture into the center, using a fork, and mix thoroughly. Close freezer and chill until granita is nearly frozen, 30 to 40 more minutes. Mix lightly with a fork as before, scraping the crystals loose. Repeat freezing and stirring with the fork 3 to 4 times until the granita is light, crystals are separate, and granita looks dry and fluffy.
  • Portion granita into small serving bowls to serve.

Nutrition Facts : Calories 68.8 calories, Carbohydrate 17.1 g, Fat 0.3 g, Fiber 2.3 g, Protein 0.8 g, Sodium 26.3 mg, Sugar 13.9 g

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