More Granitas

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More Granitas

 

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.