Post by Loupy on Oct 19, 2010 21:44:40 GMT -7
Strawberry Granita
Prep: 20 minutes
Freeze: 6 hours
Makes: 8 to 10
(1/2- to 2/3-cup) servings
Ingredients:
1-1/3 cups water
2/3 cup sugar
4 cups fresh strawberries, stems removed
1 tablespoon lemon juice
Lemon Cream (see recipe below) (optional)
Directions:
1. In a medium saucepan, combine water and sugar.
Cook and stir over medium heat until sugar is dissolved.
Remove from heat; set syrup aside to cool while preparing fruit.
2. Place strawberries in a blender or food processor.
Cover and blend or process until smooth; if necessary add about 1/3 cup of the syrup to help puree the berries.
Strain through a fine-mesh sieve.
Stir strawberry puree and lemon juice into the syrup.
3. Pour mixture into a 2-quart square baking dish.
Cover and freeze mixture about 6 hours or until mixture is completely frozen, stirring after 2 hours and then after every hour.
4. Just before serving, break up mixture with a fork until fluffy.
Spoon mixture into dessert dishes.
If desired, serve with Lemon Cream. Makes about 5-1/2 cups.
Lemon Cream: In a medium chilled mixing bowl, beat 1/3 cup whipping cream, 2 teaspoons sugar, and 1 teaspoon lemon peel with an electric mixer on medium speed or with a whisk until soft peaks form (tips curl).
Triple-Berry Granita: Prepare as directed, except use 1-1/2 cups strawberries, 1-1/2 cups raspberries, and 1 cup blueberries instead of just strawberries.
Nutrition Facts
Calories 86,
Sodium 1 mg
Carbohydrate 22g
Fiber 1g
Prep: 20 minutes
Freeze: 6 hours
Makes: 8 to 10
(1/2- to 2/3-cup) servings
Ingredients:
1-1/3 cups water
2/3 cup sugar
4 cups fresh strawberries, stems removed
1 tablespoon lemon juice
Lemon Cream (see recipe below) (optional)
Directions:
1. In a medium saucepan, combine water and sugar.
Cook and stir over medium heat until sugar is dissolved.
Remove from heat; set syrup aside to cool while preparing fruit.
2. Place strawberries in a blender or food processor.
Cover and blend or process until smooth; if necessary add about 1/3 cup of the syrup to help puree the berries.
Strain through a fine-mesh sieve.
Stir strawberry puree and lemon juice into the syrup.
3. Pour mixture into a 2-quart square baking dish.
Cover and freeze mixture about 6 hours or until mixture is completely frozen, stirring after 2 hours and then after every hour.
4. Just before serving, break up mixture with a fork until fluffy.
Spoon mixture into dessert dishes.
If desired, serve with Lemon Cream. Makes about 5-1/2 cups.
Lemon Cream: In a medium chilled mixing bowl, beat 1/3 cup whipping cream, 2 teaspoons sugar, and 1 teaspoon lemon peel with an electric mixer on medium speed or with a whisk until soft peaks form (tips curl).
Triple-Berry Granita: Prepare as directed, except use 1-1/2 cups strawberries, 1-1/2 cups raspberries, and 1 cup blueberries instead of just strawberries.
Nutrition Facts
Calories 86,
Sodium 1 mg
Carbohydrate 22g
Fiber 1g
