Recipes for "granita"

Place blueberries and sugar in the bowl of a food processor; pulse until smooth. Strain mixture through a fine-mesh strainer, pressing with a wooden spoon to separate blueberry purée from seeds. Discard seeds.

Stir blueberry purée, water, and lemon juice together in a shallow baking dish. Freeze, scraping and stirring granita with a fork every hour until evenly frozen and icy, about 4 hours.

Scrape granita to fluff and lighten ice crystals; spoon into chilled glasses to serve.

Remove lemon zest in 1- to 2-inch sections using a vegetable peeler, avoiding the bitter white pith. Squeeze and reserve 2 teaspoons of juice.

Stir lemon zest, water, sugar, and mint together in a small saucepan. Bring to a boil over medium heat, stirring until sugar dissolves. Let cool, 10 to 15 minutes. Transfer to a bowl and chill, covered, for 45 minutes. Remove and discard lemon zest and mint.

Process blueberries and raspberries in a food processor until smooth. Strain through a fine-mesh sieve into a bowl with chilled syrup; discard seeds. Stir in reserved lemon juice.

Pour berry mixture into a 9x13-inch baking pan. Cover and freeze until edges are slushy, 1 1/2 to 2 hours. Stir with a metal spoon, scraping frozen mixture off bottom and sides of pan. Cover and freeze, stirring every 30 minutes, until mixture is slushy, about 3 hours more. Cover and freeze until firm, 4 to 24 hours more.

Let stand and soften slightly at room temperature, 5 to 10 minutes. Scrape surface of granita with a fork and spoon into chilled dessert dishes.

Bring water and sugar to a boil in a small saucepan; simmer until a candy thermometer reads 250 degrees F (120 degrees C), about 5 minutes.

Remove saucepan from heat; add coffee and vanilla. Pour into a metal bowl and mix well. Cool granita mixture to room temperature, about 10 minutes. Freeze for 1 hour.

Stir the granita vigorously to break up ice crystals. Repeat freezing and breaking up process 4 to 5 more times, 2 to 2 1/2 hours total.

Drop spoonfuls of whipped cream into 4 short glasses. Divide granita mixture evenly among the glasses. Top with remaining whipped cream.

Rinse strawberries with cold water, then drain.

Place berries into a blender with water, sugar, 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; the mixture should only be about 3/8 inch deep in the dish.

Place the uncovered dish into the freezer until the mixture barely begins to freeze around the edges, about 45 minutes, it will still be slushy in the center.

Keeping the mixture in the freezer, use a fork to lightly stir the frozen crystals from the edges in towards the center; mix thoroughly. Close the freezer and continue to chill until granita is nearly frozen, 30 to 40 more minutes. Mix lightly again with a fork as before, scraping the crystals loose. Repeat freezing and stirring with the fork three to four more times until the crystals are separate and the granita looks dry and fluffy.

Portion granita into small serving bowls to serve.

Heat water and sugar in a saucepan over medium, stirring until sugar melts; do not bring to a boil. Remove from heat when sugar has completely dissolved and water is no longer cloudy. Add lemon juice; stir until combined. Refrigerate until cold, about 30 minutes.

Pour into a freezer-safe dish that has a tight-fitting lid; cover. Freeze until just begins to freeze around edges, but still slushy in the center, about 45 minutes.

Lightly stir crystals, using a fork, from edge of granita mixture into the center and mix thoroughly. Cover and freeze until granita is nearly frozen, 30 to 40 minutes more.

Lightly stir, using a fork, scraping crystals loose. Repeat freezing and stirring with a fork 3 to 4 times until crystals are separate and granita is light, dry, and fluffy.

Garnish portions with 1/2 lemon wheels and fresh lemon zest on top.

Gather the ingredients.

Combine coffee, sugar, and coffee liqueur in a bowl with a whisk until sugar dissolves.

Pour mixture into an 8x12- or 9x13-inch dish. Freeze, uncovered, until it just starts to get slushy around the outside, about 1 hour and 15 minutes.

Take a fork and break the frozen pieces up, stirring into the liquid. Crush any large pieces with the back of the fork.

Return to the freezer and repeat the process every 30 minutes until you've reached your desired consistency, about 4 to 5 times total.

Serve immediately or return to the freezer and chill for 8 hours, or overnight, before serving for best results.

Place cubed watermelon and sugar in a blender; blend for 1 minute. Stir in Champagne. Pour watermelon mixture into a container; cover, and freeze. Stir mixture with a fork every 30 minutes until frozen, about 2 hours.

Remove granita from the freezer; stir well using a fork. Or place granita in the bowl of a food processor; pulse until it reaches desired consistency. Serve in tall glasses garnished with sliced watermelon.

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.

Mix sugar and water in a large saucepan over medium-high heat. Stir occasionally until the sugar has dissolved completely, about 7 minutes. Meanwhile, wash, pit, and mince apricots.

Add the minced apricots to the sugar and water mixture. Reduce heat to medium. Cook until the apricots have liquefied, stirring and mashing constantly. Remove from heat and let cool.

Pour Prosecco into the cooled apricot mixture; it will bubble and double in volume. Gently stir until fully incorporated and the bubbles have reduced slightly.

Pour the mixture into a freezer-safe container and cover. Freeze until mixture begins to solidify, 1 to 2 hours, depending on your freezer. Scrape down the sides and mix the granita using a fork. Repeat every 30 minutes until the granita has become course and grainy, about 6 hours. Do not shake the container instead of scraping it with a fork; it is the action of scraping that forms the characteristic crystals that make granita unique.

Scrape the granita into 8 serving dishes using a large spoon. Top with pomegranate seeds. Serve immediately.

Heat water to a low boil. Add sugar and hibiscus flowers; stir until the sugar has dissolved. Remove from heat and allow to cool. Strain; discard hibiscus flowers. Add grapefruit juice and mint and mix well. Refrigerate until cold, about 4 hours.

Pour chilled mixture into an ice cream maker and churn according to manufacturer's instructions. Add pomegranate seeds 5 minutes before the granita reaches the soft-serve stage.

Tear prosciutto into thin strips, and transfer into a dry nonstick sauté pan set over medium heat. Cook, stirring, until fat begins to render out and meat begins to brown slightly at the edges, just a few minutes. Remove 2/3 of prosciutto to a plate and reserve; this will be used later for the melon granita mixture.

Continue to cook the remaining 1/3 of meat until rendered further and edges begin to crisp, about 1 to 2 minutes. Turn off the heat, transfer meat onto a paper towel-lined plate, and let cool. Chop into small pieces when cool enough to handle, and refrigerate until needed. Do not wipe any fat from the pan.

Scoop 2 pounds of ripe, sweet melon into a bowl. Transfer 8 ounces of melon from the bowl into a blender. Place the bowl with remaining melon into the refrigerator until needed.

Add reserved 2/3 portion of prosciutto into the blender. Add 1/3 cup of water, and blend until smooth.

Pour melon mixture into the same sauté pan you cooked prosciutto in; add a pinch of salt and 1/4 cup sugar. Bring to a simmer over medium-high heat, stirring occasionally. Reduce heat to medium-low, and simmer gently for 15 minutes. Set a fine mesh strainer over a bowl, pour in melon mixture, and gently press out the liquid. Cool down to room temperature before proceeding, about 15 minutes. Refrigerate, if desired, for faster cooling.

Liquify remaining 1 1/2 pounds melon in the blender; add to the bowl with prosciutto-infused melon. Add a drop or two of green food coloring, and stir to combine.

Pour melon mixture into a casserole dish. Ideally, liquid should be about 1/2-inch deep.

Transfer the casserole into the freezer, uncovered, until the outside edge begins to freeze, 30 to 45 minutes. Use a fork to mix the partially frozen portion into the liquid portion and stir to combine. Freeze for about 30 minutes, and repeat. Continue freezing and scraping with a fork as many times as it takes to create the texture of slightly wet snow. Cover and freeze until ready to serve.

For candied prosciutto bits, add reserved chopped prosciutto to a dry nonstick sauté pan over medium heat, and sprinkle with 1 teaspoon sugar. Cook, stirring, until sugar disappears, and prosciutto pieces become shiny. Transfer onto a plate and let cool. Prosciutto pieces should be crispy when cool.

To serve, use a fork to break up the granita into crystals, as fine or coarse as you like. Sprinkle  with candied prosciutto bits.