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.
Cranberry Recipes and also
Ice Cream, Sorbet, Granita, & Gelato Recipes recipes.
Don't forget to check out my
Prime Rib Dinner Menu which includes this refreshing Cranberry-Jalapeno Granita.
Yields: 4 servings
Prep time: 15 min
2 cups cranberry juice cocktail
1/3 cup granulated
chile pepper, seeded and sliced
2 tablespoons fresh-squeezed
Mint leaves, for garnish
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.
After 45 minutes, whisk to
distribute frozen portions evenly. Cover and freeze again until icy at edge
of pan and overall texture is slushy (be sure to scrape the ice crystals off
the sides and into the middle of the pan) about 45 minutes.
After 45 minutes, again whisk to distribute
frozen portions evenly. Cover and return to freezer and freeze about 3 hours
or overnight until frozen solid.
When ready to serve the granita, 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. 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.