Best 5 Summertime Soy Granita Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

In the sweltering summer heat, cool down with a refreshing and invigorating summertime soy granita. This frozen dessert is a symphony of flavors, blending the sweet and nutty essence of soy with the tangy brightness of citrus. With its smooth, icy texture and burst of citrusy goodness, the summertime soy granita is a perfect treat to beat the heat and transport your taste buds to a tropical paradise.

Let's cook with our recipes!

COCONUT-LIME GRANITA



Coconut-Lime Granita image

Provided by Aarti Sequeira

Categories     dessert

Time 3h20m

Yield serves 4

Number Of Ingredients 6

1/2 cup sugar
1 (13 1/2-ounce) can coconut milk (not low-fat!)
Zest of 1 lime
Juice of 1/2 a lime
2 tablespoons shredded coconut (either fresh or the unsweetened desiccated kind)
Coarse sea salt

Steps:

  • Place an 8-inch square baking dish in the freezer to chill while you make the simple syrup.
  • Combine the sugar and 1/2 cup of water in a small saucepan over low heat until the sugar is dissolved and syrup is at a gentle boil. Remove it from the heat, and allow it to cool..
  • Pull the chilled baking dish out of the freezer, and pour the coconut milk into the dish. You may need to whisk it to smooth out any lumps.
  • Whisk in the simple syrup, lime zest, lime juice and fresh coconut until well combined. Place the dish in the freezer, and let it chill for 1 hour.
  • Pull it out of the freezer, and using a fork, break up the ice crystals forming around the edge of the dish, by dragging them into the more molten center. Return to the freezer and repeat this process every hour or so, smoothing out the granita before you return it to the freezer. The whole process should take about 3 hours. When you're ready to serve, allow the granita to sit at room temperature for about 5 minutes so that it softens. Spoon the mixture into a small bowl or glass, and top with a little coarse sea salt.

SUMMERTIME SOY GRANITA



Summertime Soy Granita image

My husband isn't big on soy milk however I use it for different recipes & always seem to have half the container left & nothing to do with it. Here is a great recipe from the Silk website to "preserve" your soy milk in an even better form!! You could probably use regular/plain or even coconut milk/almond milk/rice milk and just add more vanilla, sugar...whatever!! Cook time is freeze time!!!! Hope you enjoy!

Provided by Mindelicious

Categories     Soy/Tofu

Time 8h5m

Yield 3 1/2 cups, 6 serving(s)

Number Of Ingredients 7

1/3 cup sugar
1/3 cup water
1 teaspoon vanilla extract
1/4 teaspoon ground cinnamon
2 1/2 cups vanilla-flavored soymilk
1/3 cup slivered almonds, toasted
mint sprig (optional)

Steps:

  • Combine sugar and water in a small saucepan. Bring to a boil, and cook 1 minute or until sugar dissolves. Remove from heat and whisk in vanilla, cinnamon and soy milk.
  • Cool mixture completely; pour into an 8-inch square baking dish. Cover and freeze at least 8 hours or until firm.
  • Remove from freezer; scrape entire mixture with a fork until fluffy. Spoon into a freezer-safe container; cover and freeze for up to 1 month. When ready to serve, scoop into dessert cups, sprinkle with almonds and garnish with mint sprigs.

MINT GRANITA



Mint Granita image

Categories     Dessert     Mint     Summer     Vegan     Gourmet     Fat Free     Kidney Friendly     Vegetarian     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 4 servings

Number Of Ingredients 5

2 cups water
1 cup chopped fresh mint leaves
1/2 cup sugar
2 tablespoons fresh lemon juice
Garnish: fresh mint leaves

Steps:

  • Bring water, mint, and sugar to a boil in a 1- to 2-quart saucepan, stirring until sugar is dissolved, then reduce heat and simmer, uncovered, 3 minutes. Add lemon juice and pour through a fine-mesh sieve, pressing hard on solids and discarding them, then cool.
  • Freeze mixture in a 1 1/2- to 2-quart shallow nonreactive metal container, stirring and crushing lumps with a fork every 30 minutes, until evenly frozen, 2 to 3 hours. Scrape with a fork to lighten texture, crushing any lumps. Spoon into glasses or bowls.

FRESH STRAWBERRY GRANITA



Fresh Strawberry Granita image

You can make and serve this gorgeous Italian frozen iced dessert anytime, but it's really best enjoyed during the summer months. Not only is it cold and delicious, but it forces you to stick your hot, sweaty face in the freezer four or five times to stir. The technique of using a fork several times to mix the freezing granita results in perfect icy crystals.

Provided by Chef John

Categories     World Cuisine Recipes     European     Italian

Time 2h25m

Yield 8

Number Of Ingredients 6

2 pounds ripe strawberries, hulled and halved
⅓ cup white sugar, or to taste
1 cup water
½ teaspoon lemon juice
¼ teaspoon balsamic vinegar
1 tiny pinch salt

Steps:

  • Rinse strawberries with cold water; let drain. Transfer berries to a blender and add sugar, water, lemon juice, balsamic vinegar, and salt.
  • Pulse several times to get the mixture moving, then blend until smooth, about 1 minute. Pour into a large baking dish. Puree should only be about 3/8 inch deep in the dish.
  • Place dish uncovered in the freezer until mixture barely begins to freeze around the edges, about 45 minutes. Mixture will still be slushy in the center.
  • Lightly stir the crystals from the edge of the granita mixture into the center, using a fork, and mix thoroughly. Close freezer and chill until granita is nearly frozen, 30 to 40 more minutes. Mix lightly with a fork as before, scraping the crystals loose. Repeat freezing and stirring with the fork 3 to 4 times until the granita is light, crystals are separate, and granita looks dry and fluffy.
  • Portion granita into small serving bowls to serve.

Nutrition Facts : Calories 68.8 calories, Carbohydrate 17.1 g, Fat 0.3 g, Fiber 2.3 g, Protein 0.8 g, Sodium 26.3 mg, Sugar 13.9 g

SUMMER MELON WITH BASIL-MINT GRANITA



Summer Melon with Basil-Mint Granita image

Categories     Dessert     Freeze/Chill     Wheat/Gluten-Free     Melon     Mint     Basil     Summer     Vegan     Bon Appétit     Fat Free     Vegetarian     Pescatarian     Dairy Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 8 servings

Number Of Ingredients 8

3/4 cup plus 2 tablespoons sugar
3/4 cup chopped fresh mint leaves
3/4 cup chopped fresh basil leaves
2 tablespoons grated lime peel
1 1/2 cups fresh lime juice
1 1/4 cups water
3 small melons, halved lengthwise, seeded, each half cut into 8 wedges (about 3/4 inch wide), peeled
2 tablespoons thinly sliced fresh mint leaves plus 8 fresh sprigs for garnish

Steps:

  • Mix sugar, chopped mint, basil, and lime peel in medium bowl. Mash with wooden spoon until herbs turn dark green, about 3 minutes. Stir in lime juice and 1 1/4 cups water. Let stand 1 hour. Strain into large bowl, pressing on solids. Transfer 1/2 cup lime syrup to small pitcher; cover and refrigerate. Pour remaining lime syrup into 13x9x2-inch metal baking dish. Place dish in freezer. Stir syrup with fork every hour until frozen, about 4 hours. (Can be made 1 day ahead. Cover and keep frozen.)
  • Divide melon wedges among 8 shallow soup bowls. Drizzle melon with reserved lime syrup. Scrape granita into flakes with fork. Spoon generous 1/2 cup granita atop melon in each bowl. Sprinkle with sliced mint leaves, garnish with mint sprigs, and serve.

Tips:

  • Use fresh, ripe fruit: The quality of your fruit will greatly impact the flavor of your granita. Choose fruit that is in season and at its peak of ripeness.
  • Freeze your fruit before making the granita: This will help to create a smooth, icy texture. You can freeze the fruit whole or cut it into pieces.
  • Use a blender or food processor to make the granita: This will help to break down the fruit and create a smooth, slushy consistency.
  • Add sugar or honey to taste: The amount of sugar you add will depend on the sweetness of your fruit. You can also use other sweeteners, such as agave nectar or maple syrup.
  • Serve the granita immediately: Granita is best enjoyed immediately after it is made. However, you can store it in the freezer for up to a week.

Conclusion:

Soy granita is a refreshing and delicious summer treat that is easy to make. With just a few simple ingredients, you can create a flavorful and healthy dessert that is perfect for any occasion. Whether you are looking for a quick snack or a light dessert, soy granita is a great option.

Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »

    #course     #main-ingredient     #preparation     #occasion     #snacks     #beans     #easy     #steam     #beginner-cook     #vegan     #vegetarian     #nuts     #freezer     #dietary     #gluten-free     #inexpensive     #soy-tofu     #free-of-something     #taste-mood     #sweet     #equipment     #presentation     #served-cold     #3-steps-or-less     #technique

Related Topics