REC: Strawberry Granita

I adapted this from a recipe I saw on Food TV...

With the hot weather coming up, it's a perfect dessert.

Low carb.
Low fat.

Jennifer

Strawberry Granita

Yield: 2 servings

1 pint strawberries, hulled and sliced
1 lime juiced, plus wedges for garnish
4 cups ice

Crush ice in a food processor or blender until it is very fine, like snow.

Add the strawberries into the blender or food processor. Squeeze in the
lime juice and puree.

Garnish with lime wedge; serve immediately. (this doesn't refreeze
well, it becomes a rock... eat immediately).

If your strawberries aren't "perfect" add some Splenda to taste.

"Jennifer" wrote in message
...
I adapted this from a recipe I saw on Food TV...

With the hot weather coming up, it's a perfect dessert.

Low carb.
Low fat.

Jennifer

Strawberry Granita

Yield: 2 servings

1 pint strawberries, hulled and sliced
1 lime juiced, plus wedges for garnish
4 cups ice

Crush ice in a food processor or blender until it is very fine, like snow.

Add the strawberries into the blender or food processor. Squeeze in the
lime juice and puree.

Garnish with lime wedge; serve immediately. (this doesn't refreeze
well, it becomes a rock... eat immediately).

If your strawberries aren't "perfect" add some Splenda to taste.

Wonder what would happen if someone were to use 1/4 C cream instead of ice?
Could be even tastier.

Regards,
Gunn

"Jennifer" wrote in message
...


Gunnloth wrote:
Wonder what would happen if someone were to use 1/4 C cream instead of
ice?
Could be even tastier.

Regards,
Gunn

It wouldn't be the same... this is supposed to be like italian ices.

The ice doesn't melt, it slushes up.


I was hoping for something more like no work low carb soft icecream. Whip
the cream first, then puree the strawberries and fold it into the cream.
Sweeten to taste.

Regards,
Gunn

You'd end up with something more akin to a strawberry mousse.

Still yummy.

Jennifer

Gunnloth wrote:


I was hoping for something more like no work low carb soft icecream. Whip
the cream first, then puree the strawberries and fold it into the cream.
Sweeten to taste.

Regards,
Gunn

Hmmm, even better!

Regards,
Gunn

"Jennifer" wrote in message
...
You'd end up with something more akin to a strawberry mousse.

Still yummy.

Jennifer

Gunnloth wrote:


I was hoping for something more like no work low carb soft icecream.
Whip
the cream first, then puree the strawberries and fold it into the cream.
Sweeten to taste.

Regards,
Gunn

On Thu, 13 May 2004 17:33:18 GMT, "Gunnloth"
wrote:


"Jennifer" wrote in message
...


Gunnloth wrote:
Wonder what would happen if someone were to use 1/4 C cream instead of
ice?
Could be even tastier.

Regards,
Gunn

It wouldn't be the same... this is supposed to be like italian ices.

The ice doesn't melt, it slushes up.


I was hoping for something more like no work low carb soft icecream. Whip
the cream first, then puree the strawberries and fold it into the cream.
Sweeten to taste.

Regards,
Gunn


I make a raspberry ice cream that just might be what you're looking
for. Take roughly equal quantities of frozen raspberries and cream
and sweeten to taste (I usually use a 300g box (roughly 10 oz) of
raspberries and 300ml of cream along with 20 crushed Splenda tablets
and a tablespoon of Booze to prolong storage of the extra). Pulse
them through the food processor until the appropriate texture.

I usually serve my bunch into 6 - 8 serves in individual cups and
freeze all but one to eat later. Half an hour on the counter top (or
10 secs in the microwave) softens it enough to eat after storage.

If you make a single-serve batch (half cup each rasps and cream) you
may need to put it in the freezer for a while to firm up.

Aramanth

Aramanth Dawe wrote:

I make a raspberry ice cream that just might be what you're looking
for. Take roughly equal quantities of frozen raspberries and cream
and sweeten to taste (I usually use a 300g box (roughly 10 oz) of
raspberries and 300ml of cream along with 20 crushed Splenda tablets
and a tablespoon of Booze to prolong storage of the extra). Pulse
them through the food processor until the appropriate texture.

I found adding booze worked OK for the first serving, but after it froze
hard in the freezer, the stuff tasted like vodka ice cream, which wasn't
very appetizing to me. This may be because I was trying a vanilla
recipe, perhaps raspberries would make a difference in palatability.

I tried an idea I suggested here a little while ago... I took 1/4 cup
frozen strawberries and processed them until mush, then whipped a half
cup of heavy cream and mixed it together. No sweetener, just the
strawberries and cream - on the theory that it couldn't be all that bad
if it was just strawberries and cream.

I put the mixture in a small tupperware and put it in a larger
tupperware and surrounded it with ice and salt and shook it up now and
then until it got solid (I was making dinner at the time, so just shook
it when I had a few minutes here and there, rather than continuously).

The texture came out like hard ice cream, and it was quite creamy, but I
can't report on the taste of this experiment as my inner tupperware
leaked and I got salty ice cream. Even the cats wouldn't eat it.

As it is getting quite a bit warmer here and I still don't want to eat
the vodka flavored ice cream in my freezer, experiments will likely
continue.

--
As you accelerate your food, it takes exponentially more and more energy
to increase its velocity, until you hit a limit at C. This energy has
to come from somewhere; in this case, from the food's nutritional value.
Thus, the faster the food is, the worse it gets.
-- Mark Hughes, comprehending the taste of fast food

On Sun, 16 May 2004 07:54:28 -0400, Jackie Patti
wrote:

I found adding booze worked OK for the first serving, but after it froze
hard in the freezer, the stuff tasted like vodka ice cream, which wasn't
very appetizing to me. This may be because I was trying a vanilla
recipe, perhaps raspberries would make a difference in palatability.

I'm not fond of 'Nilla ice cream so I don't do it much. I LOVE fruit
flavoured ones, and the fruit seems to cover the flavour of Booze
well. I only add a tablespoon of whatever-comes-to-hand first to a
batch of 6 - 8 serves.

Before I started using Booze, I used to use fruit-flavoured jelly
(Jello), 2 packets in half a cup of boiling water, allow to cool then
add to the ice cream mix. The gelatin helped to soften it a bit, too.
You could try on your next batch of vanilla adding plain gelatin
softened in a little boiling water (2 packets of fruit would have (if
made to the directions) made up 4 cups of Jelly/Jello if you're
looking at equivalent amounts).
Aramanth