This delicious granita recipe and photo are from
Cooking Light Magazine, November
2007. This granita would be delicious served during the Thanksgiving and
Christmas holidays. Granitas are as cool and delicious as ice cream, but they're much light, more refreshing,
and a lot easier to make.
More great
Cranberry
Recipes and
also
Ice Cream, Sorbet, Granita, & Gelato Recipes
recipes.
Don't
forget to check
out my
Christmas
Prime Rib Dinner Menu
which includes this refreshing Cranberry-Jalapeno Granita.
Cranberry-Jalapeno Granita
Recipe Type:
Granita,
Cranberries,
Chile Pepper
Cuisine: Italian
Yields: 4 servings
Prep time: 15 min
Ingredients:
2 cups cranberry juice cocktail
1/3 cup granulated
sugar
4 (5-inch)
mint sprigs
1 jalapeno
chile pepper, seeded and sliced
2 tablespoons fresh-squeezed
lime juice
Mint leaves, for garnish
Preparation:
In a small saucepan, add
cranberry juice, sugar, mint sprigs, and jalapeno chile pepper; bring just to a
boil. Remove from heat and cover pan; let stand 15 minutes.
After 15 minutes, strain
the cranberry mixture through a fine mesh sieve into an 11- x 7-inch baking
dish; discard solids. Cool to room temperature; stir in lime juice.
Cover tightly with plastic wrap
and freeze approximately 45 minutes or until icy at edge of pan.
Whisk to distribute frozen portions evenly. Cover and freeze again until icy at edge
of pan and overall texture is slushy, about 45 minutes.
Stir cranberry
mixture every 45 minutes until completely frozen (about 3 hours).
Remove from freezer.
Using a fork, scrape granita down length of pan, forming icy flakes. Return
to freezer for at least 1 hour. Can be made 1 day ahead. When served, the
granita should look like a fluffy pile of dry red crystals.
To serve, scoop flaked granita into tall goblets or parfait glasses.
NOTE: If the granita is too solid you can allow it
to sit in the refrigerator for half an hour until you can scrape it with a
fork. Garnish with mint leaves, and serve
immediately with iced tea spoons.
Makes 4 (1/2 cup) servings.
