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Mixed Berry Granita

Mixed Berry Granita

Combine the sugar and water in a saucepan and heat over medium heat. As soon as the sugar dissolves, turn the heat off and allow the syrup to cool to room temperature.

When the syrup cools to room temperature, put it in a food processor along with the berries and purée until completely smooth. Add extra water, if needed.

Then, pour the mixture into a wide, shallow, freezer-safe dish. Put the dish in the freezer. After 45 minutes, take the dish out of the freezer and stir it with a fork. Return the dish to the freezer.

After 30 minutes, take the dish out of the freezer and stir with the fork again before returning the dish to the freezer.

Continue freezing the granita, stirring it with a fork every 30 minutes, until completely frozen, about 3 to 4 hours total.

    • 4 cups frozen mixed organic berries (raspberries, blackberries and strawberries)
    • 3 tbsp lemon agave nectar
    • Juice of 1 lemon
    • A few sprigs of fresh mint
    • 1/2 cup cold water
    1. Add 1/2 cup cold water to the mix. Then, puree the berries in a food processor, nectar and lemon juice. Scoop the puree into a plastic container and freeze until solid, for least 2 hours. Use a fork to scrape the frozen berry mixture into the granita and scoop into serving dishes. Garnish with fresh mint leaves and decorate with fresh berries.

    20 Recipes You Can Make with Frozen Fruit (That Aren’t Smoothies)

    All stocked up on frozen fruit and looking for some fresh inspiration? Go beyond the blender (and your typical smoothie) with recipes for cobblers, fruit crisps, breakfast pastries, no-churn ice creams and more .

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    2 Easy Method for Making Granita

    The first method will take you all of 2 minutes. Combine fresh berries(or fruit juice), sugar, and water in a blender and blend until smooth. Pour it into a flat pan, such as an 8࡮ or a rimmed cookie sheet. Freeze for 2-4 hours (depending on the depths of the granita) and scrape until light and fluffy.

    The second method takes a few extra minutes, but it’s still easy and my preferred method. Heat the sugar and water in a sauce pan to dissolve the sugar. Add fruit puree or juice and any additional flavors. Stir to combine, and pour into a pan. Freeze, scrape to fluffy the Italian ice, and enjoy.

    Vodka Berry Granita

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    What is a Granita?

    Granita is a combination of sugar, water, fruit puree or juice, and sometimes citrus juice or zest. It’s also known as Italian ice, and it’s super easy to make. This dessert is ideal for a hot summer day when you want to cool off. It’s also the perfect dessert for a dinner party because it doesn’t need a lot of embellishment. The fresh flavor is what makes it so good!

    Oh, and did I mention you can make it ahead? Super simple, super sweet.

    Don’t Have an Ice Cream Maker? You Can Still Make a Granita

    If you’ve never made a granita, a frozen Italian dessert made from sugar, water and assorted flavors, trust us when we assure you that you’re missing out. Originally from the island of Sicily, granitas have a texture that’s grainier than sorbets and Italian ice, but finer than snow cones, and in restaurants, they’re often served as desserts or as palate cleansers in between courses. Some common flavors include citrus and other fruit, coffee and tea, or wines and liqueurs.

    The greatest thing about making a granita is the fact that anyone can do it. No ice cream maker or popsicle molds? No problem—there’s no special equipment required. For foolproof step-by-step instructions on making your own at home, keep reading.

    We asked Jennifer Farley, creator, recipe developer and food photographer of the blog Savory Simple , for her basic recipe. Follow these steps with your favorite ingredients to make the frozen treat your own.

    First, gather all of your ingredients. For 2 cups of granita you’ll need 1 cup of filtered water, 1/3 to 1/2 cup of sugar and approximately 1/2 cup of additional flavoring ingredients such as juice, fruit puree, coffee, liquor, etc. These ingredient measurements can be adjusted to taste. If you use alcohol in your granita the final consistency will be less firm.

    Next, make a simple syrup. Combine the water and sugar in a saucepan and simmer on medium heat until the sugar dissolves.

    Remove the pot from the heat and add zest or flavorings. At this point, add any solid flavoring agents such as zest, spices or fresh herbs (if using) and allow the flavors to steep for 30 minutes while the mixture cools. Strain any solids from the syrup and stir in the additional liquids.

    Pour the mixture into a flat-bottomed pan or glass dish. Place in the freezer for 30 minutes.

    Stir the mixture very thoroughly with a fork and allow it to freeze for another 30 minutes.

    Repeat this process every 30 minutes for 3 to 4 hours. Make sure to mix the granita well every time, scraping down the sides. The idea is to prevent ice crystals from forming so you wind up with a consistency similar to sorbet (if the mixture isn’t stirred thoroughly you might wind up with small blocks of ice). Three hours will give you a good granita, but four hours will guarantee the consistency is smooth. I recommend serving the dessert immediately, but it will hold for 24 hours.

    Here are several fabulous granita recipes from Williams-Sonoma and Savory Simple :

    Giada De Laurentiis’ 2-Ingredient Frozen Dessert Will Cool You Off on Hot Summer Days

    When it gets super hot out, the last thing we want to do is spend a bunch of time in the kitchen baking a dessert. But what if dessert didn’t have to involve a bunch of tedious mixing, beating, pre-heating, and cooking? Some of the best summer time desserts don’t require any cooking at all. Giada de Laurentiis knows this, and she just shared a 2-ingredient no-bake dessert recipe on her blog The Giadzy that we’re already drooling over &mdash strawberry lemonade granita.

    Granita is a frosty, frozen dessert that’s popular in Italy. You don’t need an ice cream machine to make it, just a blender or food processor, a freezer, and patience.

    In Giada’s recipe, you simply blend frozen strawberries and lemonade together until smooth. Then, pour the tangy berry-lemon mixture into a freezer-safe container. Freeze it for three hours, then use a fork to scrape the mixture up into a fluffy texture. Freeze for another hour, mix it up again using your fork, and voila &mdash dessert is ready to be served.

    Our favorite thing about this 2-ingredient dessert recipe is how versatile it is. De Laurentiis says you can use any frozen berry you have on hand, but we can also see it working with frozen fruit like mango, pineapple, or a combination of both. You could also swap out the lemonade for limeade, or orange juice, or even add a splash of prosecco to the mix.

    And speaking of prosecco…imagine a refreshing cocktail involving a scoop of granita at the bottom of a Champagne flute, topped with some cold bubbly. Now that would really hit the spot when the weather gets hot.

    Before you go, check out some of Giada’s best pasta recipes below:

    Boozy Berry Granitas

    Granitas are pretty much an adult version of a snow cone and what’s not to love about that. This version is made up of freshly pureed strawberries and my bubbly beverage of choice – Prosecco. Hence the name boozy berry granitas. I’m very smart like that. They’re perfect for a lazy afternoon on the deck under the umbrella shopping on Amazon (is that only me?). Or for a get together with the girls, or just because. Really you don’t need a special occasion. I am just a social butterfly and company is nice. Especially when they bring more Prosecco. Ehem.

    When my friends at The Wine Bar sent me a selection of whites (my preference well truthfully that’s unless I’m in Italy then I’m all about the reds but that’s another story for another day ) to try out. I gravitated to Stellina di Notte Prosecco. It’s a light, not too sweet, not too acidic sparkling wine that is imported from Italy (duh). It’s fantastic on its own or mixed in cocktails (or made into granitsa). Stellina di Notte means “little night star” in Italian. And now you know.

    To make a granita it’s important that you start with CHILLED ingredients. If you’re of sound mind go ahead and pop the bottle into the fridge the night before along with your pureed strawberries. This way when you’re ready to mix everything up you don’t have to wait. Who has time for that?

    Once you’ve served these up, get busy enjoying them. Otherwise you’ll need a few straws handy. And if you’re feeling crafty after you’ve made these granitas, check out my DIY chalkboard painted wine bottles (because I know you’ll have at least one bottle lying around).

    Disclaimer: This post is sponsored by The Wine Bar. I was compensated for my time. Opinions are my own. Always have been. Always will be.

    What if I forget to stir the berry granita?

    If you forget to scrape your granita with a fork, you might need to leave it on the counter for a few minutes to let it thaw. Once it’s thawed enough– rake it with a fork.

    Your granita will probably have bigger ice crystals. It’ll still be delicious.

    The ricotta is here to cut the sweetness, and add a creamy texture to this icy dish.

    Serve the granita with a dollop of whipped ricotta on top. Take a bite, close your eyes, and pretend you’re in Italy.

    Watch the video: Homebake BREADMaker 502001 Morphy Richards MAKE BREAD (January 2022).