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GRANITA - Strawberry Mascarpone Granita
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| TexasCoopPower.com Strawberry Mascarpone Granita Jamie Parchman | Magic Valley EC | |
| 1 cup | sugar |
| 1 tablespoon | finely grated orange zest |
| 2 teaspoons | finely grated lemon zest |
| 1 1/2 teaspoons | finely grated lime zest |
| 1 tablespoon | fresh basil sliced into thin strips |
| 1/3 cup | orange juice |
| 3 tablespoons | lemon juice |
| 2 tablespoons | lime juice |
| 4 cups | chopped fresh strawberries |
| 8 ounces | mascarpone |
| cream cheese, alternative | |
1. In a medium saucepan, combine sugar with 3/4 cup water, zests and basil. Bring to a boil, then reduce heat and simmer, uncovered, for 5 minutes. Cool slightly. Strain and discard zest and basil. Stir in juices.
2. Using a blender or food processor, combine half of the juice mixture, half of the strawberries and half of the mascarpone. Cover and pulse until smooth. Transfer to a 2-quart freezer container. Repeat with remaining juice mixture, strawberries and mascarpone.
3. Cover and freeze 6 hours or overnight. Stir once after 3 hours.
4. To serve, scrape across frozen granita with a large spoon and place into individual dishes (if mixture is too firm, let stand at room temperature 20 to 30 minutes).
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