Make your own gourmet Italian slushies. Serve these up at an end of summer bash, or for a family treat.
Flaming Passion Granita
1 cup Passion fruit juice
1/2 cup sugar
3 tbsp fresh lime juice
3 cups fresh or frozen sliced peaches
Clementine Fruit Soda or club soda
In a microwave proof measuring glass, heat juice for 1 1/2 minutes. Pour warm juice into blender, add sugar and lime juice. Mix on low for about 30 seconds.
Add peaches and blend until smooth. Pour mixture into 13×9 inch nonstick or Pyrex pan. Place in the freezer for about 25 minutes or until icy around the edges.
Using a fork, stir icy parts into the center of the pan. Repeat the process every 20-30 minutes until frozen, about 1 1/2 hours.
Using a fork, scrape granita into flaky crystals. Cover and freeze.
Scrape into serving dishes. Splash with fruit soda or club soda. Garnish with fresh fruit and mint.
Makes 4-6 servings
Deep Purple Granita
1 cup grape juice
1/2 cup sugar
3 tbsp fresh lime juice
3 cups fresh or frozen blackberries
Blueberry Fruit Soda or club soda
In a microwave proof measuring glass, heat juice for 1 1/2 minutes. Pour warm juice into blender, add sugar and lime juice. Mix on low for about 30 seconds.
Add blackberries and blend until smooth. Pour mixture into 13×9 inch nonstick or Pyrex pan. Place in the freezer for about 25 minutes or until icy around the edges.
Using a fork, stir icy parts into the center of the pan. Repeat the process every 20-30 minutes until frozen, about 1 1/2 hours.
Using a fork, scrape granita into flaky crystals. Cover and freeze.
Scrape into serving dishes. Splash with fruit soda or club soda. Garnish with fresh fruit and mint.
Makes 4-6 servings
Fire on Ice Granita
1 cup mango nectar
1/2 cup sugar
3 tbsp fresh lime juice
3 cups fresh or frozen sliced strawberries
1/4 tsp red pepper flakes
Blood Orange Fruit Soda or club soda
In a microwave proof measuring glass, heat juice for 1 1/2 minutes. Pour warm juice into blender, add sugar and lime juice. Mix on low for about 30 seconds.
Add strawberries and red pepper flakes and blend until smooth. Pour mixture into 13×9 inch nonstick or Pyrex pan. Place in the freezer for about 25 minutes or until icy around the edges.
Using a fork, stir icy parts into the center of the pan. Repeat the process every 20-30 minutes until frozen, about 1 1/2 hours.
Using a fork, scrape granita into flaky crystals. Cover and freeze. Scrape into serving dishes. Splash with fruit soda or club soda. Garnish with fresh fruit and mint.
Makes 4-6 servings
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