Refreshing, Low-Cal Granitas

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When the temperature starts to climb, take your treats to a whole new level of “chill.” Remember when you were a kid, you could grab a sno-cone from the convenience store or ice cream truck? Think of granita as a shave ice or sno-cone with a sophisticated upgrade.

You don’t need special equipment to pull together a granita — and you probably already have the ingredients for these quick-and-easy treats in your kitchen. All you need is a sweet reason to enjoy a refreshing treat!

STRAWBERRY & ROSÉ GRANITA

Sweet strawberries and refreshing rosé come together in a crisp pairing that’s perfect for spring or summer. Don’t be tempted to add more wine to the recipe because your granita won’t freeze! Don’t have strawberries on hand? Use peaches or raspberries instead!

Strawberry-Rose-Granita

Ingredients

1 pound hulled strawberries or raspberries, plus more for serving
3/4 cup dry rosé
3 tablespoons granulated sugar
Pinch of fine-grain sea salt
Directions

Combine strawberries, rosé, sugar and salt in a blender or food processor. Blend until smooth. Pour the mixture into an 8-inch-square metal pan and cover with plastic wrap, making sure the plastic touches the surface of the mixture.

Place the pan on a level spot in the freezer and freeze for at least 12 hours and up to one day.

To serve, scrape the surface with a fork to break into slushy crystals. Serve in chilled glasses with strawberries, if desired.

The granita can be made three days ahead. Cover tightly with foil; keep frozen. Give it a quick scrape before serving. Recipe makes 6 servings at 1/2 cup each.

Nutrition (per serving): Calories: 73; Total Fat: 0g; Saturated Fat: 0g; Monounsaturated Fat: 0g; Cholesterol: 0mg; Sodium: 3mg; Carbohydrate: 13g; Dietary Fiber: 2g; Sugar: 10g; Protein: 1g

ESPRESSO GRANITA WITH WHIPPED COCONUT CREAM

Take your coffee break to a whole new level of chill. This recipe uses whipped coconut cream, but feel free to substitute regular whipping cream in the same proportion if you don’t mind dairy.

Espresso-Granita

Ingredients

2 cups hot espresso or very strong coffee
1/2 cup plus 1 tablespoon sugar
1 teaspoon vanilla extract
1/2 cup chilled coconut cream or whipped cream
Bittersweet chocolate shavings
Directions

Stir espresso or coffee, 1/2 cup sugar and vanilla in a medium bowl until sugar dissolves.

Pour into a 9-by-9 metal baking pan. Freeze for 1 hour. Stir, mashing any frozen parts with the back of a fork. Cover; freeze until firm, about 2 hours. Using a fork, scrape granita vigorously to form icy flakes.

Beat cream and remaining 1 tablespoon sugar in a large bowl until peaks form. Divide granita among bowls or glasses. Top with whipped cream and garnish with chocolate shavings.

The granita can be made three days ahead. Cover tightly with foil; keep frozen. Give it a quick scrape before serving. Recipe makes 6 servings at 1/2 cup each.

Nutrition (per serving): Calories: 112; Total Fat: 4g; Saturated Fat: 4g; Monounsaturated Fat: 0g; Cholesterol: 0mg; Sodium: 18mg; Carbohydrate: 18g; Dietary Fiber: 0g; Sugar: 18g; Protein: 0g

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