California Strawberry Granita with Marinated Berries
Estimated Nutrition (whole recipe, rough)
Counts 14 of 16 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 14 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Butter | 1 tbsp (14g) | 102 |
| Blueberry | 1 cup (148g) | 84 |
| Corn | 1/2 cup kernels (82g) | 77 |
| Raspberry | 1 cup (123g) | 64 |
| Blackberry | 1 cup (144g) | 62 |
| Orange | 1 medium (131g) | 62 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Strawberry | 1 cup (152g) | 49 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Almond | 1 almond (1.2g) | 7 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
| Syrup | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- Granita
- 1 pound, 12 ounces sugar
- 4 cups Water
- 3 Cinnamon sticks
- 4 pounds, 12 ounces Stemmed California strawberries
- 1/4 cup lemon juice
- Dash Salt
- Cookie Cups
- 13 ounces Blanched almonds
- 3/4 cup plus 1 tablespoon Light corn syrup
- 6 1/2 ounces Butter
- 6 ounces Sugar
- 1 1/2 tablespoons Anisette
- 4 1/4 ounces All-purpose flour
- Marinated Berries
- 2 pounds, 12 ounces Stemmed California strawberries
- 8 ounces Blueberries, raspberries or blackberries
- 4 ounces Brown sugar
- 2/3 cup Orange juice
- 1 /4 cup Cointreau
- Sweetened whipped cream (optional) as needed
- =
Directions
To make Granita: In saucepan combine sugar, water and cinnamon sticks. Bring to boil, stirring; boil 1 minute. Cool. Puree strawberries in food processor or blender until smooth. Strain out seeds in fine sieve. In chilled hotel pan thoroughly mix strawberry puree, lemon juice, salt and enough of the cooled sugar syrup to balance strawberry flavor. Place in freezer. As 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 airtight container, cover and store in freezer up to 2 weeks. To make Cookie Cups: In food processor grind almonds medium-fine. Place in sieve; shake out dust. In saucepan over low heat combine corn syrup, butter and sugar. Stir until butter and sugar is completely melted. Remove from heat. Mix in anisette, and then flour to blend thoroughly. Portion rounded tablespoonfuls of batter onto parchment-lined sheet pans, spacing apart, and flatten slightly (each cookie will be about 5 inches in diameter when baked). Bake in 350°F oven about 6 to 8 minutes until evenly golden brown. Cool slightly; lift with spatula and shape into pointed cups in 6-ounce martini glasses. (If cookies cool too much to shape, return to oven for a minute or two to soften.) When cups are hard and cool, store in an airtight container up to three days. To make Marinated Berries: Combine ingredients in bowl at least 15 minutes before serving. For each serving to order: Place Cookie Cup in martini glass; fill with 1/2 cup Granita and top with 1/3 cup Marinated Berries. Top with whipped cream, if desired. Yield: 24 servings