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Granitas for Cynthia - Printable Version

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Granitas for Cynthia - bjcotton - 08-02-2006

Here ya go. I* pulled every one I had in MasterCook for your enjoyment


* Exported from MasterCook *

Basic Granita Formula

Recipe By :fooddownunder.com
Serving Size : 4 Preparation Time :0:00
Categories : Desserts-Ices

Amount Measure Ingredient -- Preparation Method
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3 cups fruit juice
1/2 cup sugar
1 cup water
2 teaspoons fresh lemon juice

In a medium saucepan, combine the sugar and water and bring to a boil, stirring until the sugar dissolves. Let cool. Stir in the fruit juice and pour into a chilled 9- x 13-inch metal pan. Place in the freezer and freeze, stirring every 30 minutes until the mixture is firm.

Yields 4 cups.





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* Exported from MasterCook *

Blackberry Granita

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Desserts-Ices

Amount Measure Ingredient -- Preparation Method
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8 ounces fresh blackberries
3-4 ounces caster sugar
1 half a lemon -- juice of

Whiz the blackberries in a liquidiser or food processor until completely smooth. Sieve into a bowl to get rid of the hard pips. Stir in the sugar, lemon juice and 150ml/ 1/4 pint of water.

Put in a plastic container and place in the freezer for three hours, stirring twice until the mixture is made up of large crystals but is not completely frozen.

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* Exported from MasterCook *

Citrus Granité with Mint

Recipe By :June Jacobs
Serving Size : 8 Preparation Time :0:00
Categories : Desserts-Ices

Amount Measure Ingredient -- Preparation Method
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2 cups cane sugar
zest of 3 lemons
zest of 1 orange
2 1/2 cups water
1 cup freshly squeezed lemon juice
1/2 cup freshly squeezed orange juice
fresh mint leaves

Place sugar, lemon zest, orange zest and 1-1/2 cups of water in a saucepan. Bring the mixture to a boil and allow it to simmer for 10 minutes. Remove from heat and cool to room temperature. (You can do this quickly over a bowl of ice and cold water.) Add the fruit juices and 1 cup of water, then strain through a sieve lined with 2 layers of dampened cheesecloth. Refrigerate to cool.

Pour the mixture into clean ice trays or pans and freeze until solid. [You can make the Granité to this point as much as a week or two -- even a month -- ahead!]

Just before serving, break the ice into large sections and put them in the bowl of a food processor along with 3 or 4 mint leaves. Process (pulsing) until the ice is a grainy slush. Heap into chilled dessert dishes or wine glasses, garnish with mint leaves, and serve.

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NOTES : Note: If you're having a large party, you can slush the Granité a couple of hours before guests arrive and keep it in a large pan in the freezer. Just before serving, break the ice up by chopping it with a heavy spoon.

[Not particularly Provençal, but VERY delicious, is to whirl a few of these citrus-y cubes in your food processor with a jigger of gin, vodka or tequila for a refreshing summer cooler!]


* Exported from MasterCook *

Lemon Granita #1

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : Desserts-Ices

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups water
3/4 cup sugar
1/2 cup lemon juice
2 tablespoons grated lemon rind

Make the sugar syrup as above and allow to cool. Add the juice and rind and let stand 15 - 20 minutes covered. Strain the rind from the syrup and freeze as above.


Description:
"Roberto - C2C"




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* Exported from MasterCook *

Limoncello Granita

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Desserts-Ices

Amount Measure Ingredient -- Preparation Method
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1/2 cup sugar
2 cups water
1/2 cup Limoncello
1/4 cup fresh lemon juice
1 cup whipping cream
3/4 teaspoon vanilla extract
lemon zest curls

1. In a small saucepan over medium heat, combine sugar and water; bring to a simmer. Simmer 1 to 2 minutes or just until sugar dissolves and turns clear.
2. Remove from heat and let mixture cool to room temperature. Stir in the limoncello and lemon juice; pour mixture into a 9-inch square baking dish. Cover tightly with plastic wrap and freeze approximately 45 minutes or until icy at edge of pan. Whisk to distribute frozen portions evenly. Cover and freeze again until icy at edge of pan and overall texture is slushy, about 45 minutes. Whisk to distribute frozen portions evenly. Cover and return to freezer and freeze about 3 hours or until frozen solid. Remove from freezer.
3. Using a fork, scrape granita down length of pan, forming icy flakes. Return to freezer for at least 1 hour. Can be made 1 day ahead. When served, the granita should look like a fluffy pile of dry brown cristals.
4. In a medium bowl, whip whipping cream and vanilla extract until soft peaks form. Cover and store in refrigerator until ready to serve.
5. To serve, scoop flaked granita into tall goblets or parfait glasses, filling halfway. Top with whipped cream and sprinkle with lemon zest curls for garnish. Serve immediately with iced tea spoons.







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* Exported from MasterCook *

Margarita Granita

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : Desserts-Ices

Amount Measure Ingredient -- Preparation Method
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3 1/4 cups bottled water
1 cup + 2 tablespoons granulated sugar
1 tablespoon lime zest -- very finely grated
5 tablespoons fresh lime juice
1/2 teaspoon Meyer lemon zest -- very finely grated
1 tablespoon fresh Meyer lemon juice
2 tablespoons fresh orange juice
1/4 cup tequila
Kosher salt
lime wedges

Place the water and sugar in a saucepan over medium heat, stir till sugar dissolves, about one minute. Remove from heat. Cool slightly. Add zest, juices, tequila, a pinch of salt and stir. Pour into a 9x13 inch heat-proof glass dish and let cool. Cover with plastic wrap tightly and freeze for two hours. Check for slushy texture and run a fork over the surface. Wrap and freeze again for another two hours. Keep in freezer until ready to serve. Dip glasses in lime juice, then in salt, and serve granita with lime wedges as garnish. Makes four to six servings.

Source:
"adapted from Martha Stewart"
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* Exported from MasterCook *

Pomegranate Granita

Recipe By :Bill
Serving Size : 1 Preparation Time :0:25
Categories : Desserts-Ices

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 cups water
3 cups sugar
pomegranate juice -- to taste

With pomegranate juice, you can make an execellent sorbet, or a granita. Sorbet tends to be sweeter and creamier in texture than what you'll get from pomegranate juice.

First make a simple syrup with equal parts water and sugar. Boil it gently until it becomes clear and then let it cool enough to taste. Add pomegranate juice until the flavor reaches the threshold between sweet and tart that suits your taste.

Put the mixture in a nonreactive bowl that will quickly conduct heat, such as stainless steel or glass [I use a 9 x 13-inch baking dish]. Place the bowl in the freezer and whisk it every half hour to break up the ice until it is frozen or use a sorbet/ice cream machine.

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* Exported from MasterCook *

Watermelon Wine Granita

Recipe By :C2C
Serving Size : 12 Preparation Time :0:00
Categories : Desserts-Ices

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup fruity white wine
1/2 cup sugar -- divided
4 pounds watermelon

1. Select a large, shallow, freezer proof pan, such as a lasagna pan. Clear a spot in the freezer where the pan may sit flat.
2. In a microwaveable bowl, whisk the wine and 1/4 cup sugar until most of the sugar granules are dissolved. Cover with waxed paper and microwave for 3 minutes. Whisk until all sugar granules are dissolved. Pour into the reserved pan and allow to cool.
3. Cut the watermelon from the rind. Cut into chunks. Place in a food processor. Pulse for about 2 minutes, or until the mixture is coarsely pureed.
4. Add to the wine mixture. Taste; mix in up to 1/4 cup sugar if mixture is not sweet enough. Place in the freezer for 1 hour. With a spatula, scrape the partiall frozen mixture from the sides and bottom of the pan.
5. Return to the freezer for about 2 hours. Every 30 minutes or so, scrape the frozen portions of the mixture to the center of the pan. The mixture is ready to serve when it is frozen in shards.





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NOTES : For a sophisticated bittersweet note, add 2 Tbs of Campari liqueur with the wine.


Re: Granitas for Cynthia - farnfam - 08-02-2006

Thank you ever so much BillyJ, these sound wonderful. I can't wait to get going on them yumyum
Cis