More Granitas

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More Granitas

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COFFEE and ORANGE

 

4 cups hot espresso or strong coffee made with ground coffee beans

1/2 cup sugar

1 teaspoon orange zest

 

Mix the coffee with the sugar and orange zest in a medium bowl until the

sugar dissolves. Cool to room temperature. Transfer the mixture to a loaf

pan. Freeze until the granita has the consistency of shaved ice, stirring

mixture with a fork and breaking up the frozen edge pieces every 30 minutes

for 3 hours.

 

 

 

ESPRESSO

 

3/4 cup water

1/2 cup sugar

2 cups espresso or strong coffee

 

In a small saucepan, bring water and sugar to a boil over low heat. Let

mixture boil 5 to 6 minutes, or until slightly thickened. Remove pan from

heat; cool. Add coffee to sugar mixture and pour into shallow dish. Freeze

about 4 hours, stirring mixture every 40 minutes, until almost firm.

 

 

 

 

GRAPEFRUIT

 

1/2 cup sugar

1/4 cup water

2 cups fresh pink grapefruit juice

 

Bring the sugar and water to a boil in a small saucepan, stirring until the

sugar dissolves. Remove from heat and let it cool. Stir in the juice.

Transfer to a medium size baking dish. Place the dish in the freezer; freeze

until partially frozen, stirring occasionally. Freeze until firm, at least 5

hours or overnight. Using a fork scrape ice into large flaky crystals. Spoon

ice into chilled glasses and serve immediately.

 

 

 

HONEYDEW

 

1/2 cup sugar

1 1/4 cups water

1 3 pounds honeydew melon, chopped

2 teaspoons lime juice, fresh

 

In a small saucepan combine the sugar and the water and bring the mixture to

a boil, stirring. In a blender purée the honeydew flesh with the sugar syrup

and the lime juice. transfer the mixture to a shallow pan and freeze it,

stirring and crushing the lumps with a fork every 30 minutes, for two to

three hours or until it is firm but not frozen solid. To serve, scrape the

granita with a fork to lighten the texture.

 

 

 

LEMON and LIME

 

2 1/4 cups water

1 1/4 cups sugar

1/2 cup fresh lemon juice

1/2 cup fresh lime juice

 

Combine the water and sugar in a small saucepan. Stir over medium heat until

the sugar dissolves and the mixture reaches the boiling point. Remove from

heat and let it cool. Mix in the lemon and lime juices. Pour into a shallow

pan. Freeze until mixture is frozen, about 6 hours, stirring frequently with

a fork. To serve, use a fork, scrape the surface of granita to form ice

crystals. Scoop crystals in a bowl and serve.

 

 

 

PEAR

 

2 cups peach purée

1 1/2 cups water

3/4 cup sugar

2 tablespoons lemon juice

 

Plunge the peaches in boiling water for 1 minute. Rinse under cold water and

pull off the skins. Cut the peach in half and remove the pit. Purée the

peaches in a food processor.

 

Combine the water and sugar in a saucepan. Bring the mixture to a boil,

stirring occasionally to dissolve the sugar. Let the mixture cool to room

temperature, then stir in the peach purée and the lemon juice. Taste the

mixture for sweetness, adding sugar as desired.

 

Refrigerate the mixture until cold.. Freeze the mixture in an ice cream

machine, following the manufacturer’s instructions.

 

 

 

PEAR

 

5 ripe barlett pears, peeled and quartered

2 cups water

1/2 cup sugar

1/4 cup fresh lemon juice

1 tablespoon lemon zest

 

Combine all the ingredients in a food processor. Blend until smooth.

Transfer the mixture to a 9x13 inches baking dish. Freeze until granita is

frozen around the edges but the center is still slushy. Using a fork stir

the mixture breaking up the frozen edge pieces. Continue freezing, stirring

every hour until the granita has the consistency of shaved ice,

approximately 3 hours.

 

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