Jefes Grand Granita Recipes

Steps:

• In a small saucepan, bring water, sugar, orange zest & mint to the boil. Reduce heat immediately and simmer until sugar dissolves (It's important to make sure the sugar dissolves completely, otherwise it's a disaster).
• Strain to remove the mint, then put the syrup back into the pan.
• Add apples & cook until the apples are soft and pulpy. Take saucepan off heat and allow to cool (you can cheat & put this in the fridge if you like to speed the process up)
• Put orange juice, lemon juice, and orange-flavored liqueur or Grand Marnier (if you're using them) into a blender along with the apple-mint syrup. Blend until smooth.
• Food Processor Method - Pour the granita mixture into a freezer proof dish, cover with plastic wrap and allow to freeze solid - for best results overnight.
• Remove from the freezer about 10 minutes before serving - this allows it to soften slightly - then either process the granita in a food processor or use a fork scrape it into fine crystals.
• Alternative method - Place plastic wrap over pan and place pan in freezer. After 45 min or when ice-crystals have begun to form around edges of pan, use a fork to scrape up frozen chunks and mix into the rest of the frozen mixture. Return to freezer and continue to "rake" granita every 30 to 45 minutes until there isn't any liquid left in the granita.
• To serve spoon granita into dishes or glasses and garnish with mint. Serves 4 - 6.

Steps:

• Pour water and sugar into a saucepan. Heat over medium, stirring until sugar melts; do not bring to a boil. Remove from heat when the sugar has completely dissolved and the water is no longer cloudy. Add lemon juice and stir until combined. Refrigerate until cold, about 30 minutes.
• Pour into a freezer-safe dish that has a tight lid. Cover and put into the freezer until it begins to freeze around the edges, but is still slushy in the center, about 45 minutes.
• Lightly stir the crystals from the edge of the granita mixture into the center using a fork and mix thoroughly. Replace the lid. Close the freezer and chill until granita is nearly frozen, 30 to 40 more minutes.
• Mix lightly with a fork as before, scraping the crystals loose. Repeat freezing and stirring with the fork 3 to 4 times until crystals are separate and the granita is light, dry, and fluffy.
• Serve each portion with 1/2 of a lemon wheel and fresh lemon zest on top.

Steps:

• Place 8- or 9-inch square baking dish in freezer to chill.
• Meanwhile, in 1-quart saucepan, heat 1 cup of the soymilk and the sugar just to boiling over medium-high heat, stirring frequently.
• Add tea bags and push into soymilk mixture; let stand 5 minutes. Discard tea bags.
• Stir in remaining 2 cups soymilk, the orange peel and lemon peel until well blended.
• Pour into chilled pan; freeze 30 minutes. When ice crystals begin to form at edges of pan, stir mixture with fork. Freeze about 3 hours longer, stirring every 30 minutes, until completely frozen.
• To serve, scoop into individual dessert bowls. Garnish with mint leaves.

Steps:

• Combine 3/4 cup sugar and 3/4 cup water in heavy small saucepan. Stir over medium heat until sugar dissolves. Increase heat and boil 1 minute. Cool. Refrigerate syrup until cold, about 45 minutes.
• Puree enough strawberries (about 6 large) in blender to yield 1/2 cup puree. Transfer strawberry puree to large bowl. Mix grapefruit juice, Champagne, lemon juice and chilled syrup into strawberry puree. Pour mixture into 13x9x2-inch metal baking pan.
• Freeze Champagne mixture until icy at edge of pan, about 55 minutes. Whisk to distribute frozen portions evenly. Freeze again until icy at edge of pan and overall texture is slushy, about 40 minutes. Whisk to distribute frozen portions evenly. Cover and freeze until mixture is solid, about 3 hours.
• Meanwhile, slice remaining strawberries. Place in large bowl and toss with remaining 1/4 cup sugar and 1/4 cup Grand Marnier. Cover with plastic wrap and refrigerate at least 30 minutes and up to 3 hours.
• Using fork, scrape granita down length of pan, forming ice flakes. (Granita can be prepared up to 2 days ahead of time. Cover and freeze until ready to serve.) Divide sliced strawberries equally among 6 wineglasses. Top with granita and serve immediately.
• Note: I stuffed a ball of plastic wrap in the bottle of the leftover cava and put it in the fridge. And it kept bubbly until the next night! It was great to have the chilled cava with the granita!

Steps:

• Preheat oven to 250 degrees F (120 degrees C). Line a baking sheet with a silicone liner.
• Combine brown sugar, maple syrup, oil, and salt in a bowl. Add oats, almonds, pumpkin seeds, and coconut. Mix well, making sure all ingredients are coated evenly.
• Pour onto prepared baking sheet and distribute in an even layer.
• Bake in the preheated oven for 1 hour, stirring every 10 to 15 minutes lightly with the tines of a fork so mixture toasts evenly and granola is golden brown.
• Pour into a bowl and, while mixture is still hot, mix in currants. Cool. Store in an airtight container until ready to use.