Star Anise & Grapefruit Granitas
Source of Recipe
by Millie, from LA Times - July 16, 2003
List of Ingredients
2/3cup water
1/2 cup sugar
1 teaspoon grapefruit zest
4-6 star anise
Juice of 4 large yellow grapefruits (about 2 cups) Recipe
1. Put the water, sugar, zest and star anise in a saucepan, bring to a boil and simmer for 5 minutes. Remove from the heat, allowing the star anise to infuse until the mixture is cool.
2. Remove the star anise, or leave them in if you prefer a stronger spice flavor. Mix in the grapefruit juice. Pour the juice mixture into a wide, shallow container and cover with foil or plastic wrap. Put in the freezer and allow it to freeze around the edge, 1-2 hours.
3. Take the container out of the freezer and scrape the ice with a fork, mixing it from the edge into the center. Return to the freezer. Repeat this scraping and mixing process every half hour until the entire mixture has turned into small, sequined ice flakes, at least three repetitions. If you have left the star anise in for stronger flavor, remove it before serving.
4. Serve the granita at once. If you leave it in the freezer overnight, let it set at room temperature until it softens a little, about 10 minutes, and then scrape it again with a fork to lighten the texture.
Each serving: 97 calories; 0 protein; 24 grams carbohydrates; 0 fiber; 0 fat; 0 saturated fat; 0 cholesterol; 1 mg. sodium
Total time: 20 minutes, plus 2 hours freezing time
Servings: 4 to 6
Note: After you remove the star anise from the liquid, save them to decorate the granita at the table.
Strawberry Granita: This recipe is a variant of the star anise and grapefruit granita recipe, which details the proper freezing and scraping technique.
1 cup water
3/4 cup sugar or to taste
1 1/2 pounds sweet, ripe strawberries (about 5 cups)
1 cup fresh orange juice
Juice of 1 1/2 lemons
1. In a medium saucepan, bring the water and sugar to a boil, then reduce the heat and simmer for 1 minute. Remove from the heat and allow to cool.
2. Briefly rinse the strawberries and hull them. Purée the berries in a food processor.
3. Mix the strawberry purée and the sugar syrup together. Add the orange and lemon juices. Taste and add more sugar if desired.
4. Freeze the mixture and follow the four-time scraping and freezing process described in the star anise and grapefruit granita recipe.
Each serving: 152 calories; 1 gram protein; 38 grams carbohydrates; 3 grams fiber; 0 fat; 0 saturated fat; 0 cholesterol; 2 mg. sodium
Coffee Granita: This recipe is a variant of the star anise and grapefruit granita recipe, which details the proper freezing and scraping technique.
2½ cups water
1/2 cup espresso-grind coffee
1 teaspoon lemon zest
5-6 tablespoons sugar
1 tablespoon lemon juice
Whipped cream
1. If you have an espresso machine, make 2½ cups of extra-strong espresso. If not, put the water in a saucepan, add the coffee grounds, bring to a boil and immediately turn off the heat.
2. Add the lemon zest to the coffee and allow it to infuse for 5 minutes. Strain (through a coffee filter, if you aren't using an espresso machine). Mix in the sugar while the coffee is still warm. Stir in the lemon juice.
3. Freeze the mixture and follow the four-time scraping and freezing process described in the star anise and grapefruit granita recipe. Serve with whipped cream, if desired.
Each serving: 58 calories; 0 protein; 14 grams carbohydrates; 0 fiber; 0 fat; 0 saturated fat; 0 cholesterol; 14 mg. sodium
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