HONEYDEW AND MINT GRANITA
Provided by Food Network Kitchen
Categories dessert
Time 4h25m
Yield 4 servings
Number Of Ingredients 4
Steps:
- Bring the sugar and 3/4 cup water to a simmer in a small saucepan over medium heat, stirring until the sugar is dissolved. Remove from the heat and add the mint, pressing with a wooden spoon to submerge. Let cool completely, then remove the mint with a slotted spoon and discard.
- Combine the mint syrup, honeydew and lime juice in a blender and puree until smooth. Pour into a 7-by-11-inch or 8-inch square metal baking dish.
- Freeze the honeydew-mint mixture until ice crystals begin to form around the edges, about 45 minutes. Scrape the crystals toward the center of the pan with a fork, breaking apart any large chunks. Continue freezing, scraping every 30 minutes or so, until all of the granita has been scraped into flakes, 3 to 4 hours. Spoon into chilled bowls and top with mint leaves.
WATERMELON, LIME AND MINT GRANITA
Provided by Ellie Krieger
Categories dessert
Time 1h40m
Yield 8 to 10 servings
Number Of Ingredients 4
Steps:
- Working in 2 batches, puree watermelon in a food processor. Strain puree through a sieve and strain out solids, forcing liquid out with a wooden spoon. Discard solids. Combine the watermelon puree, lime juice, mint and sugar in a 9 by 13-inch metal pan. Place mixture in the freezer, scraping thoroughly with a fork every 20 to 30 minutes for about 2 1/2 hours, or until the granita resembles coarse crystals. Scrape 1 last time and spoon into parfait glasses or bowls. Top with a mint sprig.
BERRY-MINT GRANITAS
Scoop this sweet-tart treat into small bowls and serve with spoons and straws. Then have guests enjoy at their own pace (even if the granitas melt!). Garnish with additional mint and lime wedges.
Provided by Allrecipes Magazine
Categories Desserts Fruit Dessert Recipes Raspberry Dessert Recipes
Time 9h55m
Yield 8
Number Of Ingredients 6
Steps:
- Remove lemon zest in 1- to 2-inch sections using a vegetable peeler, avoiding the bitter white pith. Squeeze and reserve 2 teaspoons of juice.
- Stir lemon zest, water, sugar, and mint together in a small saucepan. Bring to a boil over medium heat, stirring until sugar dissolves. Let cool, 10 to 15 minutes. Transfer to a bowl and chill, covered, for 45 minutes. Remove and discard lemon zest and mint.
- Process blueberries and raspberries in a food processor until smooth. Strain through a fine-mesh sieve into a bowl with chilled syrup; discard seeds. Stir in reserved lemon juice.
- Pour berry mixture into a 9x13-inch baking pan. Cover and freeze until edges are slushy, 1 1/2 to 2 hours. Stir with a metal spoon, scraping frozen mixture off bottom and sides of pan. Cover and freeze, stirring every 30 minutes, until mixture is slushy, about 3 hours more. Cover and freeze until firm, 4 to 24 hours more.
- Let stand and soften slightly at room temperature, 5 to 10 minutes. Scrape surface of granita with a fork and spoon into chilled dessert dishes.
Nutrition Facts : Calories 111.5 calories, Carbohydrate 29.1 g, Fat 0.3 g, Fiber 3.6 g, Protein 0.7 g, Sodium 2.1 mg, Sugar 23.8 g
MINT GRANITA
Categories Dessert Mint Summer Vegan Gourmet Fat Free Kidney Friendly Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 4 servings
Number Of Ingredients 5
Steps:
- Bring water, mint, and sugar to a boil in a 1- to 2-quart saucepan, stirring until sugar is dissolved, then reduce heat and simmer, uncovered, 3 minutes. Add lemon juice and pour through a fine-mesh sieve, pressing hard on solids and discarding them, then cool.
- Freeze mixture in a 1 1/2- to 2-quart shallow nonreactive metal container, stirring and crushing lumps with a fork every 30 minutes, until evenly frozen, 2 to 3 hours. Scrape with a fork to lighten texture, crushing any lumps. Spoon into glasses or bowls.
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- Combine the sugar and water in a saucepan and heat over medium heat. As soon as the sugar dissolves, turn the heat off, add a handful of fresh mint sprigs, and allow the syrup to cool to room temperature.
- When the syrup cools to room temperature remove the mint, add the lime juice, and then pour the mixture into a wide, shallow, freezer-safe dish. Put the dish in the freezer. After 45 minutes, take the dish out of the freezer and stir it with a fork. Return the dish to the freezer.
- After 30 minutes, take the dish out of the freezer and stir with the fork again before returning the dish to the freezer.
- Continue freezing the granita, stirring it with a fork every 30 minutes, until completely frozen, about 3 to 4 hours total.
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