Best 3 Strawberry Rose Granita Recipes

STRAWBERRY-ROSE GRANITA

Steps:

• Put the hulled strawberries in a bowl and set aside. Cut off and discard the tops of the 12 large strawberries and trim the bottoms so that they sit upright. Use a small melon baller to scoop out the inside of each strawberry to make a small cup, adding the scooped flesh to the bowl with the hulled strawberries. Wrap and store the berry cups in the refrigerator until ready to assemble.
• Combine the rose, sugar and bowl of strawberries and scooped flesh in a blender and blend on high until smooth. Strain through a fine-mesh sieve into an 8-inch square metal pan. Freeze 3 to 4 hours, scraping the mixture with a fork every hour to make it slushy. Wrap and freeze until ready to serve. The granita can be made a day ahead and stored overnight.
• Working in batches, remove the strawberry cups from the refrigerator and fill with a spoonful of the granita, mound some more on top and top with a sprig of mint. Store the assembled granita cups in the freezer while assembling the remaining cups to prevent them from melting.

STRAWBERRY GELEE WITH ROSE GRANITA

Steps:

• Thinly slice 6 small berries; set aside 6 more for garnish. Coarsely chop the rest and puree in a food processor with sugar, salt, and lemon juice. Add 1 3/4 cups cold water; pulse to combine. Pass mixture through a fine-mesh sieve; discard seeds. Let mixture stand 10 minutes. Skim and discard any surface foam. (You should have about 4 cups purée.)
• Sprinkle gelatin over 3 tablespoons cold water. Let stand 5 minutes. Heat 1/2 cup purée in a small saucepan over medium-high until warm to the touch. Add gelatin mixture, stirring until dissolved; then stir into 2 1/2 cups purée. Divide mixture among 6 heatproof glasses or shallow bowls. Add sliced strawberries, pushing them down into mixture. Refrigerate until set, at least 4 hours or, covered, up to 2 days.
• In an 8-by-8-inch baking dish, mix together remaining 1 cup purée and rosé. Freeze 2 hours. Scrape with a fork. Freeze 1 hour and scrape again. Keep frozen; when ready to serve, scrape again.
• Slice strawberries reserved for garnish; divide among glasses. Spoon 2 to 3 tablespoons granita on top. Serve immediately.

STRAWBERRY GRANITA DESSERT WITH ROSE WATER

Steps:

• Gently wash and hull strawberries, then place in a food processor.
• Process until pureed. It may be necessary to add a small amount of water to help blend the strawberries.
• Working in batches, press purée through a fine sieve to extract seeds (discard seeds). Note: I admit: I'm lazy and skip this step. I leave it for you to decide whether to remove the seeds or not.
• Whisk powdered sugar, lemon juice and rose water into pureed strawberries. It should seem a little too sweet and a little too sharp; both tastes will be muted slightly when frozen.
• Pour the strawberry purée into a bowl or large tub; for best results, the mixture should be no deeper than about 1 inch.
• Freeze until solid, at least 1 hour.
• Remove from freezer 5 minutes before serving.
• Using a sturdy scoop or spoon, mound granita into *goblets and cap each with a trickle of cream. The cream will solidify, semifrozen, like a snowcap on a pink mountain.
• *I used fancy dessert glasses which were placed in the freezer and chilled to get that "frosted" effect.
• Garnish with lemon verbena or mint leaves.
• Very important: serve immediately.