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    STRAWBERRY GRANITA
    from "Granita Magic" by Nadia Roden

    Be sure to make this when strawberries are sweet and plentiful.
    For added romance reduce the water to 1/4 cup and stir in 1 1/2 cups champagne (it can be flat) before freezing. For a more intense strawberry flavor, omit the orange juice.
    I like to top this with a few fresh strawberries and mint leaves.

    Serves 4 to 6
    INGREDIENTS (CLICK TO BUY)

    1 cup water
    3/4 cup sugar or to taste
    1 1/2 pounds sweet ripe strawberries (about 5 heaping cupfuls)
    1 cup fresh orange juice
    Juice of 1 1/2 lemons

    Print recipe
    PREPARATION

    Simmer the water with the sugar for a minute in a medium saucepan. Remove from the heat and allow to cool.
    Briefly rinse the strawberries and hull them. Blend the berries to a puree in a food processor.
    Mix in the sugar syrup and the orange and lemon juices. Taste and add more sugar if needed.
    To freeze the granita, see below.

    Freezing the Granita
    1. Pour the granita mixture into a wide and shallow container.
    2. Cover with a lid, foil, or plastic wrap. Freeze the mixture for an hour or two until it has frozen around the edge.
    3. Take the container out of the freezer and scrape the ice with a fork, mixing it from the edge into the center.
    4. Repeat this scraping and mixing process every 1/2 hour or so (at least three times) until the entire mixture has turned into small, sequined ice flakes.
    5. It is best to eat the granita at once, but if you leave it in the freezer overnight or longer, just let it sit for about 10 minutes until it softens a little and then scrape it again with fork to lighten the texture.

    (Quick Method)
    This granita will have a different texture, a very fine grain, like slushy snow rather than icy morning snow.
    1. Pour the granita mixture into ice trays, cover with plastic wrap, and allow to freeze solid.
    2. Process the cubes in a food processor when you are ready to serve.
    Tips
    • Chill the mixture in the fridge before freezing it.
    • Freezers vary in temperature; make sure yours is at the coldest setting.
    • The shallower your container, the quicker your granita will freeze. Try to keep the mixture less than 3/4-inch deep.
    • Use a non-reactive dish. Stainless steel conducts cold faster than plastic.
    • Please adjust the sugar content to your own taste, remembering that the mixture will taste less sweet after freezing.
    • Use regular granulated white sugar unless the ingredients specify superfine sugar.
    • Chilling the container first will help speed the freezing.
    • Granitas that are especially high in fruit pulp, sugar, or alcohol don't freeze solid. You can leave these mixtures in the freezer for hours, then scrape and mix them with a fork just before serving.
    • Granitas that are high in alcohol have a melting texture and should be served straight from the freezer.


    Use Champagne
    Product nutrition and information
     Quantity Ingredients Est.Price
      Driscoll's Strawberries - $3.99/pkg
     1lb, Farm Fresh, 16oz pkg
     
      Lambeth Groves Fresh Orange Juice - $2.99/ea
     1 quart
     
      Lemons - $0.95/ea Save! 6 for $5.40
     Farm Fresh, Med
     
      Perrier-Jout Champagne Brut - $39.99/ea plus tax
     750ml
     
    You May Already Have
      Domino Granulated White Sugar - $2.49/ea
     2lb box
     
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