Grape Black Currant Granita Recipes

Steps:

• In a large bowl, combine 22 ounces of Guinness (2 bottles) with 1/2 cup vanilla syrup (such as Torani). Pour into a 9-inch square baking dish and freeze until ice crystals form around the edges, 1 to 1 1/2 hours. Use a fork to scrape the ice crystals, then continue freezing, scraping every 45 minutes, until the granita is frozen, 3 to 4 more hours. Serve in chilled beer mugs and top with whipped cream.

Steps:

• Combine the sugar and 2 cups water in a small saucepan and bring to a simmer over medium heat. Cook, stirring, until the sugar dissolves, about 4 minutes; transfer to a blender and let cool completely.
• Add the mint to the blender and puree until smooth. Strain through a fine-mesh sieve into an 8-inch-square stainless-steel or glass baking dish. Finely grate the skin of the apple into the pan (you won't need the rest of the apple), then stir in the lime juice.
• Freeze until ice crystals begin forming around the edges, about 45 minutes. Use a fork to scrape the crystals toward the center of the pan, then continue freezing, scraping every 30 minutes, until frozen, about 4 hours.
• Avoid aluminum pans-they can react with the acidic ingredients and produce a metallic taste. Use stainless steel or glass instead.

Steps:

• Combine the sugar and 1/2 cup water in a medium saucepan and bring to a simmer over medium-high heat. Cook, stirring occasionally, until the sugar dissolves, about 1 minute; transfer to a blender and let cool completely.
• Add the mango nectar, cubed mango, lime juice and a pinch of salt to the blender and puree until smooth. Press through a fine-mesh sieve into an 8-inch-square stainless-steel or glass baking dish.
• Freeze until ice crystals begin forming around the edges, about 45 minutes. Use a fork to scrape the crystals toward the center of the pan, then continue freezing, scraping every 30 minutes, until frozen, about 4 hours. Serve topped with chile powder.

Steps:

• In a large pot bring all ingredients to a boil, except food coloring. Remove from heat and allow to steep for 10 minutes. Strain and add coloring. Freeze with a metal whisk in mixture. During freezing, whisk periodically to add iciness and a grainy texture to the granita

Steps:

• Blend the black grapes and bananas to a fine purée in a food processor. Add the sugar, lemon juice, cumin powder, black salt and ¼ cup of water and mix well.
• Freeze in a shallow container till set.
• Transfer to a blender and liquidise till it is slushy.
• Serve scoops of the mixture in 4 individual bowls or long stemmed glasses.
• Serve immediately.