Boozy Granita Two Ways

Strawberry Rosé Granita was a bonus recipe from awhile back.  But it is so refreshing and the perfect make ahead summer dessert that we decided to bring it back as a permanent recipe.  We also added in a blueberry version with limoncello and white wine.  Hello summertime!

Granita is an easy frozen treat that doesn’t require an ice cream maker.  Just a pan, fork and a little periodic scraping.  If you don’t have the juicer/strainer attachment, you could also puree the berries in the blender attachment and then strain through a fine mesh strainer to remove seeds.  But if you love berries as much as my family does, it is a great attachment!  Also excellent for turning bumper crops of tomatoes into sauce during the summer, and apples into applesauce when autumn comes around.

These are obviously adult treats, since the granita is half alcohol.  The great thing about making granita (or frozen desserts) with alcohol is that the alcohol inhibits it solidly freezing.  So even after days in the freezer, it is easy to fluff up with a fork and serve.  Now you could swap out the wine with juice, or a sparkling flavored water.  But just beware, it will freeze into a block after sitting in the freezer awhile.

When using the juicer, make sure to run the discarded pulp back through the attachment 2-3 times to extract the maximum amount of juice.

Just place the pan for the granita right under the juicer.

 

I mix this granita up right in the pan.  Metal is ideal, since it will help the mixture freeze faster.  Just scrape every 30-45 minutes until frozen.

Don’t stir, Use a fork to pull the icy parts towards the middle. As it begins to hold its shape, run the fork through the whole length of the pan.
Once it becomes like the texture on the left, transfer to a freezer-safe container with a lid. Before serving, just fluff with a fork.

 

For the blueberry version, a stainless Chardonnay is used, which means the Chardonnay wasn’t aged in oak barrels but in stainless steel tanks, and is therefore crisp and refreshing on the palate. You could replace with Sauvignon Blanc, Vinho Verde, Albariño or any crisp white wine that you prefer. Since we are using a bit of limoncello with the blueberry one, simple syrup or additional sugar is not needed.

For the strawberry granita, if Rosé isn’t your thing, Sauvignon Blanc or even Prosecco would work really well.  The prosecco will also give it a bit of effervescence.  I appreciate the subtle flavor of lemongrass simple syrup with the strawberry version, it doesn’t overpower the Rosé that I used.  If you don’t have access to lemongrass, add a little lemon zest to your simple syrup, or even fresh basil (once syrup has cooled).

Infused simple syrups are an easy way to add extra flavor to drinks and desserts. Best to make a few hours in advance so the flavors have time to seep in. It will keep in the fridge for several months.

 

For a refresher on how to use the juicer/strainer attachment, click HERE.  Enjoy and keep cool in these summer months ahead!

Blueberry Limoncello Granita

Prep Time: 15 minutes

Inactive Time: 2 1/2 hours

 

680 g. ( 1 1/2 pounds) fresh blueberries

62 g. (1/4 cup) limoncello

345 g. ( 1 1/2 cups) stainless Chardonnay or crisp white wine

 

Set up the Ankarsrum mixer base with the juicer/strainer attachment. Place an 8×8 inch metal baking pan underneath to catch the juice and a small bowl at the end of the spout to catch the waste.

Rinse and dry the blueberries.  Turn the speed to medium-high (5 o’clock) and use the plunger to push the berries through. Feed the seed/pulp waste through 2-3 times to extract the maximum amount of juice.

Add the limoncello and wine to the fresh blueberry juice. Whisk to thoroughly combine.
Place pan on flat surface in the freezer for 30 minutes. Remove from freezer and scrape the slightly frozen edges toward the center with a fork. Place back in freezer and then repeat scraping every 30-45 minutes until frozen; 2 – 2 1/2 hours.

Keep in an airtight container in the freezer. Scrape a fork through to “fluff” and break up any large chunks before serving.

 

Yield: 8-10 servings

Strawberry Rosé Granita

 

Prep Time: 23 minutes

Inactive Time: 2 1/2 hours

 

857 g. (1 1/2 pounds) fresh strawberries

345 g. (1 1/2 cups) Rosé wine

78 g. – 156 g. (1/4 – 1/2 cup) lemongrass simple syrup*

 

Set up the Ankarsrum mixer base with the juicer/strainer attachment.  Place an 8×8 inch metal baking pan underneath to catch the juice and a small bowl at the end of the spout to catch the waste.

Rinse the strawberries and remove the stems.  If needed, slice in half to fit in strainer attachment.  Turn the speed to medium-high (5 o’clock) and use the plunger to push the berries through.  Feed the seed/pulp waste through 2-3 times to extract the maximum amount of juice.

Add the wine and 78 g. simple syrup to the fresh strawberry juice.  Whisk to thoroughly combine and then taste and add more simple syrup if desired.

Place pan on flat surface in the freezer for 30 minutes.  Remove from freezer and scrape the slightly frozen edges toward the center with a fork.  Place back in freezer and then repeat scraping every 30-45 minutes until frozen; 2 – 2 1/2 hours.

Keep in an airtight container in the freezer.  Scrape a fork through to “fluff” and break up any large chunks before serving.

 

Yield: 8-10 servings

*Lemongrass Simple Syrup:

2 stalks lemongrass

240 g. (1 cup) water

228 g. (1 cup) sugar

 

Trim off bottom and tough top of lemongrass stalks.  Slice into 1/4 inch rounds.  Place half in a small saucepan with the water and sugar.

Bring to a boil over high heat.  As soon as it begins to boil, reduce heat to low and let simmer for 5 minutes.

Remove from heat and allow to cool before adding remaining lemongrass.  Store in a covered container in the refrigerator for 4-6 months.

Pour through a strainer when using and return lemongrass chunks to remaining syrup.

 

 

 

 

Published by

Carmi Adams

Carmi Adams has loved cooking from a very early age; requesting fondue pots and cookbooks for birthdays as a child. She further pursued her passion for food at the Art Institute of Atlanta and obtained a degree in Culinary Arts. Carmi landed a job on the show Good Eats, which aired on the Food Network. For seven years she did everything from food research, recipe development and testing, product testing to feeding a hungry film crew. Now living in the central coast of California, Carmi enjoys the bounty of agriculture, vineyards and farmers markets at her culinary disposal. She has been using the Ankarsrum mixer for over 15 years and feels that it is hands-down the best on the market for home cooks.