GRAPEFRUIT-CAMPARI GRANITA WITH VANILLA WHIPPED CREAM
Provided by Karen DeMasco
Categories Liqueur Milk/Cream Mixer Citrus Dairy Dessert Freeze/Chill Vegetarian Frozen Dessert Grapefruit Spice Vanilla Spirit Campari Party Sour Cream Bon Appétit Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield 6 servings
Number Of Ingredients 11
Steps:
- For granita:
- Combine 1 cup grapefruit juice and sugar in medium saucepan. Stir over medium heat until sugar dissolves. Increase heat and bring to boil. Remove from heat; stir in remaining 1 cup grapefruit juice, Campari, and grated peel. Pour mixture into 11x7x2-inch glass baking dish or metal baking pan. Cover and freeze until firm, at least 8 hours or overnight. DO AHEAD: Can be made 3 days ahead. Keep frozen.
- Using sharp knife, cut off all peel and white pith from 4 grapefruits. Working over bowl to catch juices and using small sharp knife, cut between membranes to release segments into bowl. Squeeze any remaining juice from membranes into bowl. DO AHEAD: Can be made 4 hours ahead. Cover; chill.
- For vanilla whipped cream:
- Combine whipping cream, crème fraîche, and powdered sugar in medium bowl. Scrape in seeds from vanilla bean; reserve bean. Using electric mixer, beat mixture until soft peaks form. Add reserved vanilla bean to cream mixture; cover and chill at least 2 hours. DO AHEAD: Can be made 4 hours ahead. Keep chilled.Remove vanilla bean and rewhisk cream mixture until thick before using.
- Using fork, scrape surface of granita to form icy flakes. Divide grapefruit segments and juices from bowl among 6 dessert glasses. Divide granita among glasses. Top each with large dollop of vanilla whipped cream and serve immediately.
SPARKLING GRAPEFRUIT GRANITA
Steps:
- Combine the sugar with 1 cup water in a small saucepan. Bring to a boil and simmer for 2 minutes, until the sugar dissolves. Pour into a 9 x 13 x 2-inch rectangular (non-metal) baking dish. Stir in the grapefruit juice, Champagne, and fleur de sel.
- Carefully place the dish on a level surface in the freezer. Freeze for one hour, rake the granita with a large dinner fork, and return it to the freezer. Continue to rake the granita every 30 minutes, until it's firm and granular. This might take as long as 3 hours. Serve frozen in pretty bowls or stemmed glasses.
GRAPEFRUIT AND CAMPARI GRANITA
Categories Dessert Freeze/Chill Frozen Dessert Grapefruit Campari Summer Vegan Gourmet Fat Free Kidney Friendly Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes about 7 cups
Number Of Ingredients 5
Steps:
- In a saucepan bring sugar and water to a boil, stirring until sugar is dissolved. Let syrup cool. Stir in grapefruit juice and Campari and freeze in a shallow metal pan, stirring and crushing lumps with a fork every 30 minutes, 3 to 4 hours, or until mixture is firm but not frozen. Scrape granita with a fork to lighten texture. Serve granita in chilled goblets and garnish with zest.
ORANGE-CAMPARI GRANITA WITH FRESH NECTARINES
Categories Citrus Fruit Dessert Freeze/Chill Orange Nectarine Summer Vegan Bon Appétit Fat Free Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 6
Number Of Ingredients 5
Steps:
- Stir orange juice, Campari and 1/2 cup sugar in medium bowl until sugar dissolves. Transfer to 13 x 9 x 2-inch glass baking dish. Freeze until frozen, at least 6 hours or overnight.
- Place 6 dessert glasses or Martini glasses in freezer. Mix nectarines and remaining 2 tablespoons sugar in large bowl. Let stand at room temperature at least 30 minutes, or refrigerate up to 2 hours.
- Using fork, scrape surface of granita to form crystals. Divide granita among frozen glasses. Top with nectarine mixture. Garnish with mint and serve immediately.
FRUIT GRANITA
It couldn't be easier to whip up this Italian ice with a crystalline texture. All you need are simple syrup and fresh fruit juice -- try watermelon, grapefruit, or apple.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes about 3 cups
Number Of Ingredients 2
Steps:
- Combine all ingredients in a deep-sided metal pan, and place in freezer, uncovered, until it is nearly set, at least 4 hours, whisking mixture every hour.
- Remove mixture from freezer, and scrape surface with the tines of a fork until it is the texture of shaved ice. (Mixture can be frozen overnight without whisking; remove from freezer in the morning, and let sit at room temperature about 10 minutes to allow it to slightly soften before scraping with a fork.) Serve.
CITRUS AND CAMPARI GRANITA
Number Of Ingredients 6
Steps:
- 1 Place a 13 × 9 × 2-inch pan in the freezer to chill at least 15 minutes. Combine the water and sugar in a small saucepan. Bring to a simmer over medium heat, then cook, stirring occasionally, until the sugar dissolves. Stir well. Remove from the heat and let cool. Chill the syrup. 2 Stir together the chilled syrup, juices, Campari, and orange zest. 3 Remove the chilled pan from the freezer and pour the mixture into the pan. Place the pan in the freezer for 30 minutes or until a 1-inch border of ice crystals forms around the edges. Stir the ice crystals into the center of the mixture. Return the pan to the freezer and continue freezing, stirring every 30 minutes, until all of the liquid is frozen, about 2 to 2 1/2 hours. Serve immediately, or scrape the mixture into a plastic container, cover, and store in the freezer up to 24 hours. 4 Remove from the freezer to soften about 15 minutes before serving, if necessary. From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
Nutrition Facts : Nutritional Facts Serves
CITRUS-GINGER GRANITA
Simple and delicious. Drizzle with a bit of vanilla yogurt for a creamy touch.
Provided by Jane Gambino
Categories Desserts Frozen Dessert Recipes
Time 6h15m
Yield 8
Number Of Ingredients 6
Steps:
- 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.
Nutrition Facts : Calories 145.3 calories, Carbohydrate 35.7 g, Fat 0.3 g, Fiber 0.6 g, Protein 1.2 g, Sodium 2.7 mg, Sugar 31.9 g
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