Clementine Ice (Granita)

Clementine Ice (Granita)
As shared from the kitchen of Once Upon a Plate
Makes about 3 cups

With a micro-plane grater remove the zest (colored part only) from one medium size Clementine. Place the zest in a small pan with 1 cup of water and 1/2 cup sugar (or scant 1/2 cup Agave syrup).  Or sweetener of your choice, adjusting amount according to how sweet you prefer.
Heat mixture until hot but not boiling, stirring once or twice.  Remove from heat and allow to cool.  When cool stir in  1 and 1/2 cups Clementine juice,  plus 1 to 2 teaspoons freshly squeezed lemon juice.

Pour mixture into a flat, shallow container, cover with cling film and place in freezer.  Allow to freeze until mixture begins to freeze around the edges.  With tines of a fork scrape and mix, bringing the frozen parts to the center of the container. Return to the freezer and repeat this process a couple of times after mixture begins to freeze again.

When the juice has frozen throughout it may be served immediately, or scraped the fork once more, covered tightly and served within a day or two for best flavor and quality.

I hope you enjoy! ~ Mari

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Fresh Strawberry Frozen Yogurt

Strawberry Frozen Yogurt
From the kitchen of Once Upon a Plate
Makes about 1 quart

Ingredients
3 cups hulled and halved fresh strawberries
1 to 2 Tablespoon fresh lemon juice
2/3 cup to 1 cup sugar or Splenda, depending upon how sweet the strawberries are, and how sweet you like your desserts
pinch salt (optional)
1/2 cup whole milk
1 1/2 cups full fat yogurt (if using low or non fat, then add 2 Tablespoons cream to enrich)

If using sugar, dissolve it with the lemon juice in a small pot over medium heat; allow to cool.

Place the strawberries, lemon juice, salt, and sugar-lemon syrup or Splenda in food processor bowl, fitted with metal blade. Process until smooth.

Add the milk and yogurt to food processor bowl, process until thoroughly mixed. Chill mixture in refrigerator for at least an hour (or several hours) before adding to ice cream maker.

This usually takes about 20 to 30 minutes to freeze in my Cuisinart ice cream maker.

Serve immediately or keep in freezer until served. *

Makes about 1 quart.


* Note: It is best to enjoy this frozen yogurt the same day you make it, as it will get icy if it stays in the freezer for more than 8 hours.

If you want to be able to store it longer and prevent it from getting icy, add a tablespoon of vodka or kirsch to the mixture right before churning.

Fresh Strawberry Granita

Fresh Strawberry Granita
Adapted from Bon Appétit May 2005

1 cup hot water
3/4 cup sugar
2 tablespoons fresh lemon juice
3 cups halved hulled strawberries (1 pound whole berries) plus additional berries for garnish

Add first 3 ingredients to food processor bowl fitted with the metal blade; process until sugar dissolves.

Add 3 cups strawberries in processor until smooth.

Add sugar syrup and blend until combined.

Pour mixture into 13x 9x 2-inch nonstick metal baking, or tempered glass pan (such as Pyrex, or Corningware.)*

Freeze until icy around edges, about 25 minutes. Using fork, stir icy portions into middle of pan. Freeze until mixture is frozen, stirring edges into center every 20 to 30 minutes, about 1 1/2 hours.

Using fork, scrape granita into flaky crystals. Cover tightly and freeze. (Can be made 1 day ahead. Keep frozen.)

To serve: scrape granita into bowls, garnish with additional strawberries if desired.

Notes:

Recipe can easily be halved and frozen in a smaller pan.

(I used a large square "Glad" container with lid)

I streamlined the original recipe and simply prepared the mix in the food processor bowl.

I substituted 1/2 of the sugar with Spenda to cut the sugar content.

It's a light, refreshing treat ~ and no fat. :)

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