Wednesday, June 25, 2014

Wednesday Weekly  Recipe

Strawberry Granita

1 1/3
cups water
cup sugar
cups fresh strawberries, stems removed
tablespoon lemon juice
Lemon Cream (see recipe below) (optional)
  1. In a medium saucepan, combine water and sugar. Cook and stir over medium heat until sugar is dissolved. Remove from heat; set syrup aside to cool while preparing fruit.
  2. Place strawberries in a blender or food processor. Cover and blend or process until smooth; if necessary add about 1/3 cup of the syrup to help puree the berries. Strain through a fine-mesh sieve. Stir strawberry puree and lemon juice into the syrup.
  3. Pour mixture into a 2-quart square baking dish. Cover and freeze mixture about 6 hours or until mixture is completely frozen, stirring after 2 hours and then after every hour.
  4. Just before serving, break up mixture with a fork until fluffy. Spoon mixture into dessert dishes. If desired, serve with Lemon Cream. Makes about 5-1/2 cups.
From the Test Kitchen
Triple-Berry Granita:
Prepare as directed, except use 1-1/2 cups strawberries, 1-1/2 cups raspberries, and 1 cup blueberries instead of just strawberries.
Lemon Cream
cup whipping cream
teaspoons sugar
teaspoon lemon peel
  1. In a medium chilled mixing bowl, beat whipping cream, sugar, and lemon peel with an electric mixer on medium speed or with a whisk until soft peaks form (tips curl).
Nutrition Facts (Strawberry Granita)
    Per serving:
  • 86 kcal cal.,
  • 0 g fat
  • (0 g sat. fat,
  • 0 mg chol.,
  • 1 mg sodium,
  • 22 g carb.,
  • 1 g fiber,
  • 0 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet

"For Ladies Only" is the ladies ministry of Pearson Baptist Church in Pearl Mississippi.