Best 8 Citrus And Campari Granita Recipes

GRAPEFRUIT-CAMPARI GRANITA WITH VANILLA WHIPPED CREAM

Steps:

• For granita:
• Combine 1 cup grapefruit juice and sugar in medium saucepan. Stir over medium heat until sugar dissolves. Increase heat and bring to boil. Remove from heat; stir in remaining 1 cup grapefruit juice, Campari, and grated peel. Pour mixture into 11x7x2-inch glass baking dish or metal baking pan. Cover and freeze until firm, at least 8 hours or overnight. DO AHEAD: Can be made 3 days ahead. Keep frozen.
• Using sharp knife, cut off all peel and white pith from 4 grapefruits. Working over bowl to catch juices and using small sharp knife, cut between membranes to release segments into bowl. Squeeze any remaining juice from membranes into bowl. DO AHEAD: Can be made 4 hours ahead. Cover; chill.
• For vanilla whipped cream:
• Combine whipping cream, crème fraîche, and powdered sugar in medium bowl. Scrape in seeds from vanilla bean; reserve bean. Using electric mixer, beat mixture until soft peaks form. Add reserved vanilla bean to cream mixture; cover and chill at least 2 hours. DO AHEAD: Can be made 4 hours ahead. Keep chilled.Remove vanilla bean and rewhisk cream mixture until thick before using.
• Using fork, scrape surface of granita to form icy flakes. Divide grapefruit segments and juices from bowl among 6 dessert glasses. Divide granita among glasses. Top each with large dollop of vanilla whipped cream and serve immediately.

CITRUS COMPOTE WITH GRAPEFRUIT GRANITA

Steps:

• In a small saucepan, bring sugar and water to a boil; cook and stir until sugar is dissolved. Remove from heat; cool slightly., Stir in grapefruit juice. Transfer to an 8-in. square dish. Freeze 1 hour. Stir with a fork. Freeze 2-3 hours longer or until completely frozen, stirring every 30 minutes., Cut a thin slice from the top and bottom of each orange. Stand oranges upright on a cutting board. With a knife, cut off peel and outer membrane from oranges. Working over a bowl to catch juices, cut along the membrane of each segment to remove fruit. Place fruit in bowl. Repeat with grapefruit, removing any seeds., Peel and separate clementines into segments; add to oranges and grapefruit. Gently stir in pomegranate seeds., To serve, stir granita with a fork. Alternately layer granita and fruit mixture into six dessert dishes. Serve immediately.

ORANGE-CAMPARI GRANITA WITH FRESH NECTARINES

Steps:

• Stir orange juice, Campari and 1/2 cup sugar in medium bowl until sugar dissolves. Transfer to 13 x 9 x 2-inch glass baking dish. Freeze until frozen, at least 6 hours or overnight.
• Place 6 dessert glasses or Martini glasses in freezer. Mix nectarines and remaining 2 tablespoons sugar in large bowl. Let stand at room temperature at least 30 minutes, or refrigerate up to 2 hours.
• Using fork, scrape surface of granita to form crystals. Divide granita among frozen glasses. Top with nectarine mixture. Garnish with mint and serve immediately.

FRUIT GRANITA

Steps:

• Combine all ingredients in a deep-sided metal pan, and place in freezer, uncovered, until it is nearly set, at least 4 hours, whisking mixture every hour.
• Remove mixture from freezer, and scrape surface with the tines of a fork until it is the texture of shaved ice. (Mixture can be frozen overnight without whisking; remove from freezer in the morning, and let sit at room temperature about 10 minutes to allow it to slightly soften before scraping with a fork.) Serve.

TANGERINE-CAMPARI GRANITé

Steps:

• Put 1/2 cup of the tangerine juice in a small saucepan with the sugar and heat, stirring, until the sugar is dissolved. Combine with the remaining 1 1/2 cups juice and the Campari.
• Pour into a baking dish and freeze for at least 8 hours.
• To serve, scrape across the top of the granité with a fork to make small crystals.

CITRUS-GINGER GRANITA

Steps:

• Stir water, sugar, ginger, lemon zest, and lime zest together in a saucepan over medium-high heat until sugar dissolves and mixture is bubbling, 5 to 10 minutes; cool slightly.
• Stir the ginger mixture an orange juice together in a pitcher; pour into a 9x13-inch baking dish.
• Place dish in the freezer; scrape and stir orange juice mixture with a fork once every hour until granita is evenly frozen and crystallized, about 6 hours.

CITRUS AND CAMPARI GRANITA

Steps:

• 1 Place a 13 × 9 × 2-inch pan in the freezer to chill at least 15 minutes. Combine the water and sugar in a small saucepan. Bring to a simmer over medium heat, then cook, stirring occasionally, until the sugar dissolves. Stir well. Remove from the heat and let cool. Chill the syrup. 2 Stir together the chilled syrup, juices, Campari, and orange zest. 3 Remove the chilled pan from the freezer and pour the mixture into the pan. Place the pan in the freezer for 30 minutes or until a 1-inch border of ice crystals forms around the edges. Stir the ice crystals into the center of the mixture. Return the pan to the freezer and continue freezing, stirring every 30 minutes, until all of the liquid is frozen, about 2 to 2 1/2 hours. Serve immediately, or scrape the mixture into a plastic container, cover, and store in the freezer up to 24 hours. 4 Remove from the freezer to soften about 15 minutes before serving, if necessary. From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

GRAPEFRUIT AND CAMPARI GRANITA

Steps:

• In a saucepan bring sugar and water to a boil, stirring until sugar is dissolved. Let syrup cool. Stir in grapefruit juice and Campari and freeze in a shallow metal pan, stirring and crushing lumps with a fork every 30 minutes, 3 to 4 hours, or until mixture is firm but not frozen. Scrape granita with a fork to lighten texture. Serve granita in chilled goblets and garnish with zest.