California Strawberry Granita with Marinated Berries

California Strawberry Granita with Marinated Berries Recipe - A Unique USA Dessert

Region / culture: USA | Preparation time: 30 minutes | Cooking time: 8 minutes | Servings: 6

Introduction

This California Strawberry Granita with Marinated Berries recipe is a refreshing and delicious dessert that is perfect for the summer months. The combination of sweet strawberries, tangy lemon juice, and aromatic cinnamon creates a flavorful granita that is sure to impress your guests. The addition of marinated berries adds a burst of freshness and color to the dish, making it a visually stunning dessert.

History

Granita is a traditional Italian dessert that dates back to the 16th century. It is made by freezing a mixture of sugar, water, and flavorings, such as fruit puree or coffee, and then scraping it with a fork to create a light and fluffy texture. The addition of marinated berries to the granita adds a modern twist to this classic dessert, creating a unique and delicious flavor combination.

Ingredients

Granita

1 lb, 12 oz (340 g) sugar
4 cups water
3 cinnamon sticks
4 lb, 12 oz (340 g) stemmed California strawberries
0.25 cup lemon juice
dash of salt

Cookie cups

13 oz (369 g) blanched almonds
0.75 cup plus 1 tbsp light corn syrup
6.5 oz (184 g) butter
6 oz (170 g) sugar
1.5 tbsp anisette
4.25 oz (120 g) all-purpose flour

Marinated berries

2 lb, 12 oz (340 g) stemmed California strawberries
8 oz (227 g) blueberries, raspberries or blackberries
4 oz (113 g) brown sugar
0.67 cup orange juice
0.25 cup cointreau
sweetened whipped cream (optional) as needed

How to prepare

Granita

In a saucepan, combine sugar, water, and cinnamon sticks.
Bring to a boil, stirring constantly; boil for 1 minute.
Allow to cool.
Puree strawberries in a food processor or blender until smooth.
Strain out the seeds using a fine sieve.
In a chilled hotel pan, thoroughly mix the strawberry puree, lemon juice, salt, and enough of the cooled sugar syrup to balance the strawberry flavor.
Place in the freezer.
As the mixture begins to freeze, chip the frozen portion with the tines of a fork every 30 to 45 minutes until no liquid remains.
Place in an airtight container, cover, and store in the freezer for up to 2 weeks.

Cookie cups

In a food processor, grind almonds to a medium-fine consistency.
Place in a sieve and shake out any excess dust.
In a saucepan over low heat, combine corn syrup, butter, and sugar.
Stir until the butter and sugar are completely melted.
Remove from heat.
Mix in anisette, and then add flour to blend thoroughly.
Portion rounded tablespoonfuls of batter onto parchment-lined sheet pans, spacing them apart, and flatten slightly (each cookie will be about 5 inches in diameter when baked).
Bake in a 350°F (177°C) oven for about 6 to 8 minutes, or until evenly golden brown.
Allow to cool slightly; lift with a spatula and shape into pointed cups in 6 oz (170 g) martini glasses (if the cookies cool too much to shape, return to the oven for a minute or two to soften).
When the cups are hard and cool, store them in an airtight container for up to three days.

Marinated berries

Combine the ingredients in a bowl at least 15 minutes before serving.
For each serving, place a cookie cup in a martini glass; fill with 0.5 cup of granita and top with 0.33 cup of marinated berries.
Top with whipped cream, if desired.

Variations

Try using different types of berries, such as raspberries or blueberries, in the marinated berries for a different flavor profile.
Add a splash of balsamic vinegar to the marinated berries for a tangy twist.
Substitute the almonds in the cookie cups with hazelnuts or pecans for a different nutty flavor.

Cooking Tips & Tricks

Be sure to strain the strawberry puree to remove any seeds and create a smooth texture for the granita.

- Chilling the hotel pan before adding the granita mixture will help it freeze faster and more evenly.

- Chipping the frozen granita with a fork every 30 to 45 minutes will help create a light and fluffy texture.

- Shaping the cookie cups while they are still warm will help them hold their shape once cooled.

Serving Suggestions

Serve the California Strawberry Granita with Marinated Berries in martini glasses for an elegant presentation. Top with sweetened whipped cream for an extra indulgent touch.

Cooking Techniques

Be sure to constantly stir the sugar syrup when boiling to prevent it from burning.

- Use a fine sieve to strain the strawberry puree for a smooth texture.

- Portion the cookie batter onto parchment-lined sheet pans to prevent sticking.

Ingredient Substitutions

Substitute the anisette in the cookie cups with almond extract for a different flavor.

- Use honey or maple syrup instead of corn syrup in the cookie cups for a natural sweetener.

- Replace the cointreau in the marinated berries with orange juice for a non-alcoholic version.

Make Ahead Tips

The granita can be made ahead of time and stored in the freezer for up to 2 weeks.

- The cookie cups can be baked ahead of time and stored in an airtight container for up to three days.

- The marinated berries can be prepared ahead of time and refrigerated until ready to serve.

Presentation Ideas

Serve the granita in martini glasses with a cookie cup on top for a beautiful and elegant presentation. - Garnish with fresh mint leaves or edible flowers for a pop of color. - Drizzle with a balsamic reduction for a sophisticated finishing touch.

Pairing Recommendations

Pair the California Strawberry Granita with Marinated Berries with a glass of sparkling wine or champagne for a festive and celebratory dessert.

- Serve with a scoop of vanilla ice cream or sorbet for a creamy and refreshing accompaniment.

- Enjoy with a cup of hot tea or coffee for a comforting and satisfying end to a meal.

Storage and Reheating Instructions

Store any leftover granita in an airtight container in the freezer for up to 2 weeks.

- Store the cookie cups in an airtight container at room temperature for up to three days.

- Store any leftover marinated berries in the refrigerator for up to 2 days.

Nutrition Information

Calories per serving

- Granita: 150 calories

- Cookie cups: 200 calories

- Marinated berries: 100 calories

Carbohydrates

- Granita: 85g

- Cookie cups: 25g

- Marinated berries: 60g

Fats

- Granita: 0g

- Cookie cups: 15g

- Marinated berries: 0g

Proteins

- Granita: 0g

- Cookie cups: 5g

- Marinated berries: 2g

Vitamins and minerals

Granita: Vitamin C

- Cookie cups: Vitamin E

- Marinated berries: Vitamin A

Alergens

Granita: None

- Cookie cups: Almonds

- Marinated berries: None

Summary

This dessert is low in fat and high in carbohydrates, making it a light and refreshing option for those looking for a sweet treat. The addition of strawberries and blackberries provides a good source of vitamins and minerals, making it a healthy choice for dessert.

Summary

This California Strawberry Granita with Marinated Berries recipe is a delicious and refreshing dessert that is perfect for the summer months. The combination of sweet strawberries, tangy lemon juice, and aromatic cinnamon creates a flavorful granita that is sure to impress your guests. The addition of marinated berries adds a burst of freshness and color to the dish, making it a visually stunning and delicious dessert option. Enjoy this light and refreshing treat on a hot summer day or as a sweet ending to a meal.

How did I get this recipe?

I remember the thrill of stumbling upon this recipe for California Strawberry Granita with Marinated Berries. It was a sunny spring day, and I found myself wandering through the local farmer's market, admiring the vibrant colors and delicious aromas of fresh produce. As I made my way through the stalls, I came across a stand overflowing with plump, juicy strawberries.

The vendor, a friendly woman with a warm smile, noticed my interest in the strawberries and struck up a conversation with me. She told me all about the different varieties of strawberries they had available and how they were all grown locally in California. I couldn't resist buying a basket of the ripest, reddest berries she had to offer.

As I made my way home, I couldn't stop thinking about what I could create with those beautiful strawberries. I remembered a recipe I had come across years ago for a refreshing and light dessert called granita, and I decided that those strawberries would be perfect for it.

I dug through my collection of cookbooks and recipe cards until I found the recipe I was looking for. It called for just a few simple ingredients - strawberries, sugar, lemon juice, and water. I got to work immediately, hulling and pureeing the strawberries until they were smooth and silky.

The next step was to make the simple syrup by heating sugar and water until the sugar dissolved completely. Once the syrup had cooled, I mixed it with the strawberry puree and added a splash of fresh lemon juice for a hint of brightness.

I poured the mixture into a shallow baking dish and placed it in the freezer. Every hour or so, I would take it out and scrape it with a fork to create light, fluffy crystals. The granita slowly took shape, becoming a beautiful, icy dessert that was bursting with the sweet and tangy flavor of fresh strawberries.

But I knew that the marinated berries would take this dessert to a whole new level. I had learned this trick from a dear friend who had spent time living in Italy, where granita is a popular treat. She had shown me how marinating fresh berries in a mixture of sugar and balsamic vinegar could intensify their flavors and create a delicious contrast to the icy granita.

I sliced up some more strawberries and tossed them with a spoonful of sugar and a splash of balsamic vinegar. I let them sit for a few hours, allowing the flavors to meld together and the berries to soften slightly.

When the granita was ready, I spooned it into chilled bowls and topped it with the marinated berries. The combination of the icy granita and the sweet, tangy berries was absolutely divine. It was the perfect dessert for a warm spring day, light and refreshing yet bursting with flavor.

As I savored each spoonful of that California Strawberry Granita with Marinated Berries, I couldn't help but feel grateful for the serendipitous encounter at the farmer's market that had led me to this delicious recipe. It was a reminder of the joy and creativity that cooking can bring, and how a simple ingredient like a ripe strawberry can inspire a culinary masterpiece.