Strawberry/Raspberry and Green Apple/Mint Granitas

On Sunday we met my mom and sisters for a walk in Duke Gardens with the dogs.  It was hilarious to watch Bengal and Red drool over the koi pond, a buffet to them of ducks, fish and geese.  It was a hot, muggy day so I brought along these granitas to share. If you’ve never had one before, granitas are a Sicilian semi-frozen dessert made from sugar, water and flavorings.  They’re easy to make with a blender and a freezer, no ice-cream maker required.  The only trick is that you want to avoid aluminum pans as they can react with the acidic ingredients and produce a metallic taste. Use stainless steel or glass instead.

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Strawberry/Raspberry and Green Apple/Mint Granitas are numbers nine and ten in my Thirty for July cooking project and would be perfect for a hot July day.  I adapted these recipes from the June issue of Food Network Magazine; you can find the raspberry recipe here and the green apple one here.  I used strawberries instead of watermelon and I simplified things by not pressing the mixtures through a fine-mesh sieve.  I also used the whole apple instead of just the peel and both granitas turned out great texture and flavor wise.  They were sweet, without being overpowering,  colorful and perfectly refreshing.  If you want to make things a little more interesting, add a splash or two of rum after you’ve  spooned your granita into a glass!

What to buy (makes 7-8 servings):

for Strawberry/Raspberry:

  • 1 pint raspberries
  • 1/2 cup sugar
  • 2 cups strawberries, tops cut off
  • juice of 1 lime

What to do:

  • combine the raspberries, strawberries sugar, lime juice and 1/4 cup water in a small saucepan and bring to a simmer over medium heat
  • cook, stirring occasionally, until the raspberries and strawberries are almost completely broken down, about 6 minutes
  • add the raspberry mixture to a blender or food processor and puree until smooth
  • pour 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 and scraping every 30 minutes, until frozen, about 4 hours (this isn’t an exact science, I left my pans in the freezer for several hours and then scraped them)

for the Green Apple:

  • 1/2 cup sugar
  • 1/2 fresh mint
  • 2 large (or 4 small) Granny Smith apples, cored and sliced
  • juice of 1 lime

What to do:

  • combine sugar, apples, lime juice 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
  • add mint to the blender and puree until smooth
  • transfer mixture 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 and scraping every 30 minutes, until frozen, about 4 hours
  • layer flavors in a glass or serve separately with a spoon or straw while frozen

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2 thoughts on “Strawberry/Raspberry and Green Apple/Mint Granitas

  1. Pingback: Grilled Steak with Blueberry Balsamic Reduction and Blue Cheese | Sally Cooks

  2. Pingback: Thirty Recipes for the Fourth of July ! | Sally Cooks

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