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California Strawberry Granita with Marinated Berries

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Description Edit

Yield: 24 servings

Ingredients Edit

Granita Edit

Cookie cups Edit

Marinated berries Edit

Directions Edit

Granita Edit

  1. In saucepan combine sugar, water and cinnamon sticks.
  2. Bring to boil, stirring; boil 1 minute.
  3. Cool.
  4. Puree strawberries in food processor or blender until smooth.
  5. Strain out seeds in fine sieve.
  6. In chilled hotel pan thoroughly mix strawberry puree, lemon juice, salt and enough of the cooled sugar syrup to balance strawberry flavor.
  7. Place in freezer.
  8. As mixture begins to freeze, chip the frozen portion with the tines of a fork every 30 to 45 minutes until no liquid remains.
  9. Place in airtight container, cover and store in freezer up to 2 weeks.

Cookie cups Edit

  1. In food processor grind almonds medium-fine.
  2. Place in sieve; shake out dust.
  3. In saucepan over low heat combine corn syrup, butter and sugar.
  4. Stir until butter and sugar is completely melted.
  5. Remove from heat.
  6. Mix in anisette, and then flour to blend thoroughly.
  7. 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).
  8. Bake in 350°F oven about 6 to 8 minutes until evenly golden brown.
  9. 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).
  10. When cups are hard and cool, store in an airtight container up to three days.

Marinated berries Edit

  1. Combine ingredients in bowl at least 15 minutes before serving.
  2. For each serving to order:.
  3. Place cookie cup in martini glass; fill with ½ cup granita and top with ⅓ cup marinated berries.
  4. Top with whipped cream, if desired.

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