Desserts.ChambordGranita History
Show minor edits - Show changes to output
February 23, 2017, at 08:47 PM
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Deleted lines 28-34:
February 23, 2017, at 07:30 AM
by - Comment added
Added lines 29-35:
July 06, 2013, at 11:18 PM
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Changed line 26 from:
Combine 1 cup water and sugar in a saucepan, and bring to a boil, stirring until sugar dissovles. Remove from heat and cool completely.\\
to:
Combine 1 cup water and sugar in a saucepan, and bring to a boil, stirring until sugar dissolves. Remove from heat and cool completely.\\
July 06, 2013, at 10:54 PM
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Changed lines 15-16 from:
Servings: 16
to:
Servings: 16\\
Attach:ChambordGranita.jpg\\
Attach:ChambordGranita.jpg\\
January 04, 2009, at 05:43 PM
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Changed line 13 from:
Occasion: summer
to:
Occasion: summer\\
January 04, 2009, at 05:43 PM
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Added line 13:
Occasion: summer
April 06, 2008, at 07:45 PM
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Changed line 17 from:
1 cup sugar\\
to:
1 cup granulated sugar\\
February 29, 2008, at 02:09 AM
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Added lines 1-23:
Name: Chambord Granita\\
Key Ingredient: raspberries\\
Preparation: blend; freeze\\
Cuisine: American\\
Source: Cooking Light Annual 2002\\
Food Group: fruit\\
Meals: dinner, snack, party, picnic\\
Courses: dessert\\
Temperature: frozen\\
Effort: easy\\
Prep. Time: :20\\
Elapsed Time: 8:30\\
Comments: Don't use a substitute for the Chambord, a liqueur made with black raspberries, honey and herbs, it's essential to the flavor.\\
Servings: 16
3 cups water, divided\\
1 cup sugar\\
4 cups fresh raspberries (about 1-1/2 pounds)\\
1 cup Chambord (raspberry-flavored liqueur)
Combine 1 cup water and sugar in a saucepan, and bring to a boil, stirring until sugar dissovles. Remove from heat and cool completely.\\
Place raspberries in a blender; process until smooth. Press raspberry puree through a sieve into a medium bowl, and discard seeds. Stir in sugar syrup, 2 cups water and liqueur. Pour mixture into an 11 x 7-inch baking dish. Cover and freeze 8 hours or until firm. Remove mixture from freezer, let stand 10 minutes. Scrape entire mixture with a fork until fluffy.\\
Serving size: 1/2 cup
Key Ingredient: raspberries\\
Preparation: blend; freeze\\
Cuisine: American\\
Source: Cooking Light Annual 2002\\
Food Group: fruit\\
Meals: dinner, snack, party, picnic\\
Courses: dessert\\
Temperature: frozen\\
Effort: easy\\
Prep. Time: :20\\
Elapsed Time: 8:30\\
Comments: Don't use a substitute for the Chambord, a liqueur made with black raspberries, honey and herbs, it's essential to the flavor.\\
Servings: 16
3 cups water, divided\\
1 cup sugar\\
4 cups fresh raspberries (about 1-1/2 pounds)\\
1 cup Chambord (raspberry-flavored liqueur)
Combine 1 cup water and sugar in a saucepan, and bring to a boil, stirring until sugar dissovles. Remove from heat and cool completely.\\
Place raspberries in a blender; process until smooth. Press raspberry puree through a sieve into a medium bowl, and discard seeds. Stir in sugar syrup, 2 cups water and liqueur. Pour mixture into an 11 x 7-inch baking dish. Cover and freeze 8 hours or until firm. Remove mixture from freezer, let stand 10 minutes. Scrape entire mixture with a fork until fluffy.\\
Serving size: 1/2 cup