Eggless Granite Recipes



These Eggless Granité Recipes are textured, light and somewhat granular. Once frozen, Granité can be piled into and served in the prepared frozen shells of lemons, oranges, and coconuts etc. Yum!

1 Eggless Citrus Granité (Vegan)

A Granité is an ‘ice’, or sweetened frozen fruit juice treat which has been scraped during the freezing process to produce its unique texture. Here is a refreshing Citrus Granité that you can easily produce in your vegetarian kitchen.

1 Pink Grapefruit
2 Navel Oranges
2 Lemons
¼ Cup Agave
½ tsp each Frontier Herb Co. Alcohol Free Lemon and Orange Flavors

Juice the fruit and strain through a fine sieve
Add the Agave and stir thoroughly
Pour into a shallow metal pan and set into the freezer. Scrape the surface of the freezing mixture every fifteen minutes for two hours until it freezes. Set the timer for fifteen minute intervals. If the Granité freezes too hard to scrape, you can allow it to melt and begin over again.
For a fabulous presentation from your vegetarian kitchen, once prepared, scoop portions into frozen citrus peel shells and continue to freeze them until serving time.




2 Eggless Ginger Melon Granité (Vegan)

2 Cups Honeydew Melon Juice
¼ Cup Agave
2 Tbs. Finely minced Candied Ginger

Juice the fruit and strain through a fine sieve
Add the Agave and Minced Ginger
Stir thoroughly
Pour into a shallow metal pan and set into the freezer.
Scrape the surface of the freezing mixture every fifteen minutes for two hours until it freezes. Set the timer for fifteen minute intervals. If the Granité freezes too hard to scrape, you can allow it to melt and begin over again.
For a fabulous presentation from your vegetarian kitchen, once prepared, scoop portions into frozen citrus peel shells and continue to freeze them until serving time.



3 Eggless Apricot Peach Granité (Vegan)

2 Cups Apricot Nectar Juice
1 Cup Country Peach Juice
⅛ Cup Simple Syrup*

Add Simple Syrup to the juice
Stir thoroughly
Pour into a shallow metal pan and set into the freezer.
Scrape the surface of the freezing mixture every fifteen minutes for two hours until it freezes. Set the timer for fifteen minute intervals. If the Granité freezes too hard to scrape, you can allow it to melt and begin over again. For a fabulous presentation from your vegetarian kitchen, once prepared, scoop portions into frozen citrus peel shells and continue to freeze them until serving time.

* Simple Syrup - 1 Cup each Organic Sugar and RO Water mixed together and boiled until it thickens to the desired consistency. Cooled, it will last in the refrigerator indefinitely.




4 Eggless Kiwi Strawberry Granité (Vegan)

In hot weather what better dessert offers itself for consideration in your vegetarian kitchen than something frozen and delicious? Granitas are the easiest of frozen desserts to prepare. They are colorful, light, densely flavored, festive sweet treats that signal summer fun! They are a wonderful way to beat the heat, cool the mouth and bring a smile to the table. Egg-free, dairy free granité is an incredibly simple vegan delight to make. For a fabulous presentation from your vegetarian kitchen, once prepared, scoop portions of the granité into frozen citrus peel shells and continue to freeze them until serving time.

1 # fresh Strawberries, rinsed, hulled sliced
3 Tbs. Maple Syrup
1/2 cup Kiwi Strawberry Juice
1 tsp Frontier Herb Co. Strawberry Flavor
½ tsp. Freshly squeezed Lemon Juice (optional)
Mint or Lemon Balm leaves, for garnish

Wash, hull, and slice the strawberries. Place sliced strawberries in a large bowl. Toss the strawberries with the maple Syrup; let stand for at least one hour at room temperature until they are wilted and very juicy. In a Blender or Food Processor, puree the strawberries and juices along with the kiwi strawberry juice. Add a squeeze of fresh lemon juice. Process. For a smooth product, pour through a strainer to remove the seeds.

Pour the mixture into a 13x9-inch metal baking dish. Cover tightly with plastic wrap and freeze for approximately 45 minutes or until icy crystals begin to form at edge of pan. Whisk to distribute frozen crystals evenly. Cover and freeze again the overall texture is somewhat slushy. This will take approximately another 45 minutes. Whisk again to distribute frozen crystals evenly. Cover and return to freezer and freeze about 3 hours or until frozen pretty solid. Remove from freezer and using a fork, scrape granita down length of pan, forming icy flakes. Return to freezer for at least 1 hour. Granita may be made a day ahead of when you are planning to serve it. When served, the granita should look like a fluffy pile of dry crystals. If the granita is too solid to flake with a fork set it in the refrigerator for 20 minutes to half an hour and try again.

Moisten rims of 6 martini or wine glasses with lemonade; dip rims into organic turbinado sugar, coating well. Chill. Spoon in the granita. Garnish with mint or lemon balm leaves and a fresh strawberry set onto the edge of the glass. Serve immediately.




5 Eggless Fresh Peach Granité

Granitas are the easiest of frozen desserts to prepare. They are colorful, light, densely flavored, festive sweet treats that signal summer fun! They are a wonderful way to beat the heat, cool the mouth and bring a smile to the table direct from your vegetarian kitchen.

2 # fresh Peaches, rinsed, and sliced
3 Tbs. Turbinado Sugar or Agave
1/2 cup Country Peach Fruit Juice
½ tsp. Freshly squeezed Lemon Juice (optional)

Mint or Lemon Balm leaves, for garnish

Wash, pare and slice the Peaches. Place them in a large bowl. Toss them with the Agave or Sugar; let stand for at least one hour at room temperature until they are wilted and very juicy. In a Blender or Food Processor, puree the peaches and juice. Add a squeeze of fresh lemon juice. Process.

Pour the mixture into a 13x9-inch metal baking dish. Cover tightly with plastic wrap and freeze for approximately 45 minutes or until icy crystals begin to form at edge of pan. Whisk to distribute frozen crystals evenly. Cover and freeze again the overall texture is somewhat slushy. This will take approximately another 45 minutes. Whisk again to distribute frozen crystals evenly. Cover and return to freezer and freeze about 3 hours or until frozen pretty solid. Remove from freezer and using a fork, scrape granita down length of pan, forming icy flakes. Return to freezer for at least 1 hour. Granita may be made a day ahead of when you are planning to serve it. When served, the granité should look like a fluffy pile of dry crystals. If the granité is too solid to flake with a fork set it in the refrigerator for 20 minutes to half an hour and try again.

Moisten rims of 6 martini or wine glasses with strawberry lemonade; dip rims into organic turbinado sugar, coating well. Chill. Spoon in the granité. Garnish with mint or lemon balm leaves and sliced peaches, and serve immediately.




6 Eggless Raspberry Granité (Vegan)

2 Cups Raspberries
1 Cup Raspberry Ginger Ale
1 tsp Frontier Herb Co. Raspberry Flavor
¼ Cup Simple Syrup*

Juice Raspberries. Strain through a sieve to remove seeds.
Add Simple Syrup and Raspberry Ginger Ale to the juice
Stir thoroughly
Pour into a shallow metal pan and set into the freezer.
Scrape the surface of the freezing mixture every fifteen minutes for two hours until it freezes. Set the timer for fifteen minute intervals. If the Granité freezes too hard to scrape, you can allow it to melt and begin over again without any loss of flavor or character.

* Simple Syrup - 1 Cup each Organic Sugar and RO Water mixed together. Boiled and cooled.



7 Eggless Blackberry Granité (Vegan)

What a wonderful way to beat the heat, cool the mouth and bring a smile to the table direct from your vegetarian kitchen. What exactly is a Granité? It is like an Italian ‘ice’, or sweetened frozen fruit juice treat which has been scraped during the freezing process to produce its unique texture. Here is a refreshing Blackberry Granité that you can easily produce in your vegetarian kitchen. You can serve it in a tall goblet or spoon it into frozen citrus shells and refreeze until you are ready to serve. They will hold for a few days. Great as a do ahead project for a special dinner party.

2 Cups Blackberries
1 Cup Raspberry Ginger Ale
1 tsp Frontier Herb Co. Raspberry Flavor
¼ Cup Simple Syrup*

Juice Raspberries. Strain through a sieve to remove seeds.
Add Simple Syrup and Raspberry Ginger Ale to the juice
Stir thoroughly
Pour into a shallow metal pan and set into the freezer.
Scrape the surface of the freezing mixture every fifteen minutes for two hours until it freezes. Set the timer for fifteen minute intervals. If the Granité freezes too hard to scrape, you can allow it to melt and begin over again.

* Simple Syrup - 1 Cup each Organic Sugar and RO Water mixed together. Boiled and cooled.




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