Makes 8 servings

HSN_7CupFoodProcManual 4/20/09 10:51 AM Page 81

Lemon and Watermelon

Granitas

Grilled Summer Fruit with Fresh

Raspberry-Grape Sorbet

INGREDIENTS

For the lemonade granita 3 cups water

1 cup sugar

Grated zest of 2 lemons 1 cup fresh lemon juice

METHOD

For the watermelon granita

2 pounds peeled seedless watermelon (about half of a round melon),

cut into 1-inch chunks 1/2 cup sugar

1/2 cup water

2 tablespoons fresh lemon juice

1 tablespoon fresh lime juice 1/8 teaspoon salt

Fresh mint sprigs for garnish (optional)

Makes 4 servings

INGREDIENTS

For the sorbet	For the fruit
2 cups white grape juice	2 ripe, sweet peaches, halved & pitted
1 cup water	4 ripe, sweet plums, halved & pitted
1/2 cup sugar	2 ripe, sweet nectarines, halved & pitted
4 cups raspberries, rinsed and	2 tablespoons unsalted butter, melted
dried on paper towels	Fresh mint sprigs for garnish
METHOD

1 Put the grape juice in a small saucepan and bring to a boil over

medium-high heat. Boil until it reduces to 1 cup, 7 - 10 minutes. Make

a simple syrup by combining the water and sugar in another saucepan

and boiling until the sugar has dissolved. Combine the syrup and

1Make the lemonade granita mixture: In a nonreactive saucepan, stir together the water, sugar, and lemon zest. Bring to a boil over medium-high heat and continue boiling for 3 minutes. Remove from the heat and stir in the lemon juice. Set a fine-mesh sieve over a mixing bowl and pour the mixture through the sieve to strain out any pulp. Set aside to cool.

2Make the watermelon granita mixture: Working in batches, in your food processor fitted with the Processing Blade; combine the water- melon chunks, sugar, water, lemon juice, lime juice, and salt. Process until puréed. Place a fine-mesh sieve over a mixing bowl and pour the purée through the sieve to remove the pulp from the juice.

3Pour each granita mixture into its own small, shallow, nonreactive metal baking pan (9-inch round or rectangular cake pans are a good size). Cover each pan with plastic wrap and freeze until the granita mixtures begin to set, about 45 minutes. Using a clean fork for each mixture, scrape the Granitas to break up the ice crystals, and mix them well. Cover the pans, return them to the freezer, and repeat the process every 20 minutes, pushing the ice crystals on the outside of the pan toward the center so that the unfrozen liquid in the center will go to the edges. Do this until the Granitas are completely frozen but not a solid block.

4To serve, chill large wine glasses or individual glass bowls in the freezer. Scrape up each granita with a fork once more and scoop the water- melon granita into each glass or bowl. Top with a scoop of lemon granita. Serve immediately, garnished with mint sprigs if you like.

Recipe courtesy Wolfgang Puck Makes it Easy, Rutledge Hill Press (October, 2004)

grape juice and chill, either in an ice bath or in the refrigerator.

2Purée the raspberries in your food processor fitted with the Processing Blade. Set a fine-mesh strainer over a mixing bowl and pour the purée through the strainer to remove the seeds, pressing down with a rubber spatula to force all the puree through and scraping any purée into the bowl from the underside of the sieve. Stir in the chilled grape juice mixture.

3If you have an ice cream or sorbet maker, transfer the berry mixture to the machine and freeze, following the manufacturer's instructions. Pack it into a freezer container with a lid and freeze until solid. If you do not have an ice cream or sorbet maker, make a granita. Transfer the mixture to a shallow baking dish or bowl, cover it with plastic wrap, and place it in the freezer. Leave the mixture until it begins to set, about 25 minutes. Using a clean fork for each mixture, scrape the granita to break up the ice crystals, and mix well. Cover the pan and return to the freezer, and repeat the process every 20 minutes, pushing the ice crystals on the outside of the pan toward the center so that the unfrozen liquid in the center will go to the edges, until the mixture is completely frozen but not a solid block. About 15 minutes before serving time, remove the container of sorbet from the freezer to soften slightly for scooping.

4Preheat an indoor or outdoor grill or the broiler. Brush the fruit halves all over with the melted butter and cook them on the grill or under the broiler until golden brown, 3 to 5 minutes per side.

5Use an ice cream scoop or a large serving spoon to scoop the sorbet onto the centers of individual serving plates. Arrange the fruit around the sorbet, garnish with mint sprigs, and serve.

Recipe courtesy Wolfgang Puck Makes it Easy, Rutledge Hill Press (October, 2004)