Maple Granita Recipes

Steps:

• In a saucepan, mix water, sugar, lemon juice, orange juice, maple syrup and bring to a boil. Reduce heat to low and simmer without stirring until all the sugar has dissolved, about 3 to 5 minutes. Remove pot from the heat and let syrup cool completely. Add the lemon, orange zest, mint leaves, and pour into a shallow baking dish or plastic container and place in the freezer. (The 6 cup capacity shallow plastic containers with a lid that measure 6 inches by 10 inches by 2 inches deep, and which you can get in grocery stores would be ideal for the purpose.)
• Check after about 2 hours and stir the mixture. After about 4 hours, the mixture will have begun to set up, and you can score the surface by turning a spoon backwards and using the tip to scrape the frozen syrup into "ice curls." Repeat this scraping process periodically, every 2 hours or so, until all of the syrup is scraped into the consistency of water ice. Serve after 8 hours.

Steps:

• Stir 2 tablespoons syrup and pinch of salt into juice. Transfer to a shallow 2-quart dish. Freeze 2 hours, scraping with a fork every 30 minutes (mixture should icy and fluffy).
• Stir together sour cream, remaining tablespoon syrup, pinch of salt, and cardamom if using. Divide among 4 bowls. Top with granita and orange segments.

Steps:

• Whisk together water, maple syrup, ginger, lemon juice and sugar in a large saucepan.
• Place saucepan over high heat and bring to a boil for 2 minutes. REduce heat to medium and cook for an additional 5 minutes.
• Remove from heat and pour into a large 2 inch deep baking dish. Freeze for 4 hours or overnight.
• To serve scoop granita into chilled glasses and garnish with blueberries and fresh mint.

Steps:

• Preheat oven to 275degreesF.
• Combine oats, coconut, almonds, pecans, brown sugar, pumpkin seeds and sunflower seeds in a large bowl. Combine syrup, water and oil in a medium bowl or large measuring cup and pour over the oat mixture; stir until well combined. Spread the mixture into a large (12-by-15-inch) roasting pan or large rimmed baking sheet.
• Bake for 45 minutes. Remove from the oven, stir, and continue baking until golden brown and beginning to crisp, about 45 minutes more. Stir in cranberries and raisins. Let cool completely before storing.

Steps:

• Preheat oven to 300 degrees F (150 degrees C).
• Mix maple syrup and coconut oil together in a bowl; add oats, pecans, and almond flour and mix until evenly coated. Spread onto a baking sheet.
• Bake in the preheated oven until lightly browned, about 40 minutes.

Steps:

• Preheat oven to 325 degrees. In a large bowl, toss together oats, pecans, almonds, salt, vegetable oil, maple syrup, and vanilla extract.
• Spread oat mixture on a rimmed baking sheet. Bake until golden brown, 25 to 30 minutes, rotating sheet halfway through. Let cool completely.

Steps:

• Combine all ingredients in a small stock pot. Simmer for about an hour.
• Turn off the heat and leave to cool for about an hour.
• Strain the poaching liquid into a covered container and freeze overnight.
• Refrigerate the pears until ready to serve.
• Serve poached pears with granita.
• Notes:.
• - Pears must be fully submerged in liquid. Add more water if needed.
• - If adding more liquid, reduce poaching liquid further until about a cup is left in the pot.