Tropical Citrus Granita Recipes
FANCY SCHMANCY CITRUS GRANITA
A wildly refreshing dessert that will have your mouth singing! A unique and delicious granita and it's so easy to make! This granita is a fancy schmancy way to end a meal, especially Italian. The citrus flavors refresh the palatte, while the basil gives the fresh taste of Italy When our team thought of Italy, basil came right to mind. It just shouts Italy! We thought putting it in a frozen granita would be fancy, unique and delicious! Made up by the Fancy Feinschmeckers Team for the Italian Frozen Dessert Challenge in the Zaar World Tour #4. Each team member picked an ingredient and told why they picked it: mliss29-I've always liked lemons, even since I was a little kid - Wildflower-I love orange anything! And the blossoms are so pretty, too! Alskann- Some things you don't scrimp on; pure vanilla is one of the most complex flavors in the world, its unique flavor and aroma will blend beautifully with the fresh, tart citrus flavors and the herbal essence of the basil to make this granita both flavorful and aromatic - Celticevergreen-grapefruit juice-because it's my favorite flavor and to me is like tasting liquid sunshine - Nasseh-water-It is the foundation for so many things we love & enjoy. It is in almost every food, in some form or another luvinlif2k- I'm liking the slice of lime as an optional garnish. It should look lovely with the sprig of basil and if you like your granita a bit more tart, just squeeze some lime on your granita or rub your spoon with the lime before each bite - Heydarl-Basil Sprig, as I love basil & would like to be decorative - Sharon123-I picked salt! In Matthew 5:13 it says,"Ye are the salt of the earth". Salt is also thrown over the shoulder for good luck. In ancient times, salt was precious and used to preserve meats, fish, etc. , and it also heightens the flavor of many foods. It sure works in this recpe! :lol:
Provided by Sharon123
Categories Frozen Desserts
Time 25m
Yield 2 quarts
Number Of Ingredients 10
Steps:
- In a small saucepan, bring the sugar and 1 cup water to a simmer over medium low heat, stirring until sugar has dissolved. Remove from the heat. Stir in basil and let syrup stand for about 15 minutes.
- Now stir together orange juice, lemon juice, grapefruit juice, vanilla and salt in a medium bowl. Pour basil syrup through a fine sieve into the citrus juice mixture; discard basil.
- Move the mixture to a 9"x13" shallow glass or nonreactive dish. Chill in the freezer until edges are frozen, about 1 1/2 hours. Remove from the freezer; scrape with a fork, pulling from the edges into center. Return to the freezer. Repeat process every 30 minutes until the mix is the texture of shaved ice, about 4 hours. Spoon into serving bowls and garnish with a basil sprig and lemon wheel, if using. This makes it fancy! Now eat it up!
Nutrition Facts : Calories 562.4, Fat 1.2, SaturatedFat 0.1, Sodium 228.8, Carbohydrate 137.8, Fiber 1.3, Sugar 125.7, Protein 4.3
TROPICAL GRANITA
Steps:
- Mix together all ingredients in a 9 by 13-inch glass baking dish. Freeze overnight (or at least 6 to 8 hours). With a fork, scrape frozen mixture until it reaches shaved ice consistency.
- Scoop into bowls and serve garnished with a sprig of mint.
Nutrition Facts : Calories 60, Fat 0 grams, SaturatedFat 0 grams, Cholesterol 0 milligrams, Sodium 10 milligrams, Carbohydrate 15 grams, Fiber 0 grams, Protein 1 grams, Sugar 13 grams
CITRUS-GINGER GRANITA
Simple and delicious. Drizzle with a bit of vanilla yogurt for a creamy touch.
Provided by Jane Gambino
Categories Desserts Frozen Dessert Recipes
Time 6h15m
Yield 8
Number Of Ingredients 6
Steps:
- Stir water, sugar, ginger, lemon zest, and lime zest together in a saucepan over medium-high heat until sugar dissolves and mixture is bubbling, 5 to 10 minutes; cool slightly.
- Stir the ginger mixture an orange juice together in a pitcher; pour into a 9x13-inch baking dish.
- Place dish in the freezer; scrape and stir orange juice mixture with a fork once every hour until granita is evenly frozen and crystallized, about 6 hours.
Nutrition Facts : Calories 145.3 calories, Carbohydrate 35.7 g, Fat 0.3 g, Fiber 0.6 g, Protein 1.2 g, Sodium 2.7 mg, Sugar 31.9 g
TROPICAL FRUIT CHAMPAGNE GRANITA
Categories Fruit Dessert Low Fat Pineapple Sparkling Wine Spring Vegan Passion Fruit Gourmet Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes about 9 cups, serving 6
Number Of Ingredients 5
Steps:
- In a saucepan bring sugar and water to a boil, stirring until sugar is dissolved, and cool syrup.
- In a blender or food processor purée pineapple with 1/4 cup plus
- 2 tablespoons syrup (reserving remaining syrup for another use). Stir in nectar or juice and Champagne. Pineapple mixture may be made 1 day ahead and chilled, covered.
- Transfer pineapple mixture to a shallow metal baking pan and freeze, stirring and crushing lumps with a fork every hour, until mixture is firm but not frozen hard, about 3 to 4 hours. Granita may be made 2 days ahead and frozen, covered. Just before serving, scrape granita with a fork to lighten texture.
- Scoop granita into serving bowls.
TROPICAL FRUIT GRANITA
Categories Fruit Juice Dessert Freeze/Chill No-Cook Low Fat Low Sodium Wheat/Gluten-Free Frozen Dessert Vegan Bon Appétit
Yield Serves 6
Number Of Ingredients 5
Steps:
- Stir juice and sugar in large bowl until sugar dissolves. Add rum, lime juice and vanilla. Pour mixture into shallow baking dish. Freeze until mixture is entirely crystallized, stirring frequently and scraping crystals from around edges, about 5 hours. (Can be prepared 2 days ahead. Cover and keep frozen.)
- Using tines of fork, scrape frozen juice mixture to form small flakes. Spoon granita into goblets and serve.
LEMON GRANITA
Categories Dessert Freeze/Chill Kid-Friendly Low Sodium Wheat/Gluten-Free Lemon Summer Vegan Gourmet Fat Free Kidney Friendly Vegetarian Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes about 2 1/2 cups
Number Of Ingredients 3
Steps:
- With a vegetable peeler remove zest in long pieces from 2 lemons. Squeeze 1/2 cup juice from lemons.
- In a small heavy saucepan heat water and sugar, stirring until sugar is dissolved. Stir in zest and transfer syrup to a bowl to cool. Chill syrup, covered, until cold. Discard zest and stir in lemon juice.
- For eastern-Sicilian granita:
- Freeze lemon mixture in an ice-cream maker until spoonable but not crumbly and serve immediately.
- For western-Sicilian granita:
- Freeze lemon mixture in a metal bowl, stirring every 30 minutes to remove ice crystals from side of bowl, until liquid has become granular but is still slightly slushy, about 3 to 4 hours. Serve granita immediately.
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