WATERMELON GRANITA
Steps:
- Combine all ingredients in a food processor. Puree until smooth. Pour into a shallow, wide pan and freeze for 1 hour. Rake mixture with fork and freeze for another hour. Rake and freeze for one more hour. Rake and serve in cups.
Nutrition Facts : Calories 143 calorie, Fat 0 grams, SaturatedFat 0 grams, Cholesterol 0 milligrams, Sodium 2 milligrams, Carbohydrate 37 grams, Fiber 1 grams, Protein 1 grams, Sugar 34 grams
STRAWBERRY GRANITA DESSERT WITH ROSE WATER
From DeliciousLiving.com. I love to sprinkle rosewater on sliced strawberries and thought it would taste good in this recipe, too. As I was preparing to post this recipe, the idea occurred to me how good blackberries would be as a substitute for the strawberries. Just a thought and a suggestion... Molto facile!
Provided by COOKGIRl
Categories Frozen Desserts
Time 16m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Gently wash and hull strawberries, then place in a food processor.
- Process until pureed. It may be necessary to add a small amount of water to help blend the strawberries.
- Working in batches, press purée through a fine sieve to extract seeds (discard seeds). Note: I admit: I'm lazy and skip this step. I leave it for you to decide whether to remove the seeds or not.
- Whisk powdered sugar, lemon juice and rose water into pureed strawberries. It should seem a little too sweet and a little too sharp; both tastes will be muted slightly when frozen.
- Pour the strawberry purée into a bowl or large tub; for best results, the mixture should be no deeper than about 1 inch.
- Freeze until solid, at least 1 hour.
- Remove from freezer 5 minutes before serving.
- Using a sturdy scoop or spoon, mound granita into *goblets and cap each with a trickle of cream. The cream will solidify, semifrozen, like a snowcap on a pink mountain.
- *I used fancy dessert glasses which were placed in the freezer and chilled to get that "frosted" effect.
- Garnish with lemon verbena or mint leaves.
- Very important: serve immediately.
WATERMELON GRANITA WITH CHAMPAGNE
This is a wonderful dessert as an end of a warm and romantic dinner!
Provided by ilikeit
Categories Desserts Frozen Dessert Recipes
Time 2h15m
Yield 4
Number Of Ingredients 4
Steps:
- Place cubed watermelon and sugar in the pitcher of a blender. Blend for 1 minute. Stir in the champagne. Pour the watermelon mixture into a plastic container, cover and place in the freezer. Stir the mixture with a fork every 30 minutes until frozen, about 2 hours.
- Before serving, remove the frozen granita from the freezer and stir well using a fork or place in the food processor and process until it reaches the desired consistency. Serve in tall glasses garnished with sliced watermelon.
Nutrition Facts : Calories 302.7 calories, Carbohydrate 65.4 g, Fat 0.8 g, Fiber 2.1 g, Protein 3.2 g, SaturatedFat 0.1 g, Sodium 8.3 mg, Sugar 57.3 g
WATERMELON GRANITA
A few lazy stirs as this granita sets up in the freezer is really the only tricky thing about this easy and refreshing dessert. It's also a perfect midafternoon cooler for a vacation house full of children.
Provided by Mark Bittman
Categories easy, dessert
Time 2h30m
Yield 6 to 8 servings
Number Of Ingredients 3
Steps:
- Cut about 1 pound watermelon into small chunks (discarding the rind), and freeze them. When they're frozen, put them in a blender with 2 tablespoons sugar and 2 tablespoons lemon juice, and blend until the mixture liquefies. Pour the mixture into a shallow glass or ceramic pan, and freeze for about 2 hours, breaking up the ice crystals with a fork every 30 minutes or so. It should be slushy and crunchy.
Nutrition Facts : @context http, Calories 30, UnsaturatedFat 0 grams, Carbohydrate 8 grams, Fat 0 grams, Fiber 0 grams, Protein 0 grams, SaturatedFat 0 grams, Sodium 1 milligram, Sugar 7 grams
TEA GRANITA WITH ROSE WATER AND BAKLAVA
Start making the granita a day ahead for this Middle Eastern dessert.
Categories Tea Dessert Freeze/Chill No-Cook Frozen Dessert Pastry Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes 4 to 6 servings
Number Of Ingredients 7
Steps:
- Stir 5 cups water, sugar, and rose water in large pitcher until sugar dissolves. Add tea bags, pushing to submerge. Cover with foil; place on sunny windowsill. Let steep until tea is dark, at least 3 hours.
- Remove tea bags and discard. Mix half and half into tea. Pour mixture into 13x9x2-inch glass dish. Freeze until frozen around edges, about 1 hour. Coarsely chop mixture in dish. Freeze until almost solid, about 1 hour longer.
- Working in 2 batches, transfer granita to processor and blend until smooth. Return to same dish and freeze 1 hour. Repeat blending in 2 batches 1 more time. Freeze 1 hour.
- Using tines of fork, scrape granita in dish into flakes. Cover; freeze.
- Do ahead: Can be made 1 day ahead.
- Spoon granita into dishes; sprinkle with rose petals, if desired. Serve granita with baklava.
WATERMELON AND ROSE WATER GRANITA DESSERT
Pretty pink granita, an icy slush made glamorous with floating rose petal. Add rose petals for a pretty presentation.
Provided by Luschka
Categories Frozen Desserts
Time 2h
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Combine the sugar with the water in a small pan and bring to the boil, stirring until the sugar has dissolved. Remove from the heat and leave to cool.
- Puree the watermelon flesh in a blender.
- Combine the watermelon puree, rosewater and cooled sugar syrup and pour the mixtures into a plastic container and place in the freezer.
- Leave for 30 - 60 minutes - depending on the strength of your freezer - until it starts to freeze around the edges. Remove and stir well, breaking up the ice crystals, scraping the hard bits from the side. Return to the freezer and repeat the process every 30 minutes, for three or four times. The mixture will become increasingly thick and almost gluey with very fine crystals.
- Rinse the rose petals to remove any trace of chemicals and gentrly pat dry. Divide the granita between four small glasses or glass dishes, scatter with rose petals and a few reserved waterelon seeds and serve.
Nutrition Facts : Calories 141.8, Fat 0.2, Sodium 2.1, Carbohydrate 36.3, Fiber 0.6, Sugar 34.3, Protein 0.9
WATERMELON GRANITA WITH SWEET LEMON CREAM
A perfect, light ending to a summer meal, this watermelon granita with lemon cream is a marriage of two cuisines--Italian and Middle Eastern. It is sure to surprise the palate with its blend of sweet and tart, crunchy and creamy. The granita can be stored in the freezer and prepared days or weeks ahead. A simple dish to prepare, the granita can be served with or without the cream. Serve granita and labneh cream with a drizzle of honey and a sprig of mint.
Provided by Leah Hadad/Tribes-A-Dozen
Categories Desserts Fruit Dessert Recipes Lemon Dessert Recipes
Time 1h55m
Yield 12
Number Of Ingredients 12
Steps:
- Combine water, sugar, vanilla extract, and fresh mint in a heavy bottomed saucepan; bring to boil. Remove from heat; mix in lime juice and salt.
- Place watermelon in batches in a blender. Cover and blend until smooth. Strain through a sieve into a large bowl, using a spoon to press out as much juice as possible; stir in sugar mixture.
- Pour watermelon mixture into a 10x14-inch glass pan. Freeze, scraping the surface every 30 minutes with a fork until ice crystals form throughout, 1 1/2 to 2 1/2 hours.
- Mix labneh, honey, lemon juice, and lemon zest together in a small bowl. Whisk in water 1 teaspoon at a time until consistency is light and creamy. Top granita with cream.
Nutrition Facts : Calories 99.9 calories, Carbohydrate 13.9 g, Cholesterol 12.6 mg, Fat 3.2 g, Protein 1.3 g, SaturatedFat 1.9 g, Sodium 49.7 mg, Sugar 12.6 g
WATERMELON GRANITA
Categories Dessert Watermelon Summer Gourmet Fat Free Vegan Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes about 1 quart
Number Of Ingredients 6
Steps:
- In a small saucepan stir together the water, the sugar, and the crème de cassis, boil the mixture, stirring, until the sugar is dissolved, and simmer it for 5 minutes. Transfer the syrup to a bowl and chill it, covered, until it is cold. In a blender puree the watermelon in batches, forcing it as it is pureed through a coarse sieve set over a large bowl, pressing hard on the solids. Stir into the watermelon puree the syrup, the lime juice, and the bitters and transfer the mixture to an 8-inch-square metal pan. Freeze the mixture, stirring and crushing the lumps with a fork every 30 minutes, for 2 to 3 hours, our until the granita is firm but not frozen solid. Scrape the granita with a fork to lighten the texture and serve it immediately.
WATERMELON GRANITA
The granita is a cross between sorbet and Italian ice, and there's a cool trick to get the right icy texture. My version is made with watermelon and a little vodka for a perfect adults-only frozen treat.
Provided by Sebastien Rouxel
Categories dessert
Time 5h
Yield 12 servings
Number Of Ingredients 5
Steps:
- Slice, peel, and cube 6 cups of watermelon. Combine coarsely chopped watermelon, sugar, and lime juice in a bowl and let stand until macerated and juicy, 25 minutes.
- Process in a blender until just smooth, then pass through a China cap using the back of a ladle. Transfer to a shallow metal tray and remove the foam on top. Freeze, stirring and scraping occasionally with a fork until crystals form and granita is frozen (2-4 hours). Every 20-30 minutes, scrape a fork through the mixture to create the crystals.
- To serve, divide finely diced watermelon among chilled serving glasses and top with granita. Drizzle with vodka (optional) and serve immediately.
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