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82
Grilled Summer Fruit with Fresh
Raspberry-Grape Sorbet
Makes 4 servings
INGREDIENTS
For the sorbet
2 cups white grape juice
1 cup water
1/2 cup sugar
4 cups raspberries, rinsed and
dried on paper towels
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
grape juice and chill, either in an ice bath or in the refrigerator.
2 Purée 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.
3 If 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.
4 Preheat 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.
5 Use 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)
For the fruit
2 ripe, sweet peaches, halved & pitted
4 ripe, sweet plums, halved & pitted
2 ripe, sweet nectarines, halved & pitted
2 tablespoons unsalted butter, melted
Fresh mint sprigs for garnish
81
Lemon and Watermelon
Granitas
Makes 8 servings
INGREDIENTS
For the lemonade granita
3 cups water
1 cup sugar
Grated zest of 2 lemons
1 cup fresh lemon juice
METHOD
1 Make 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.
2 Make 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.
3 Pour 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.
4 To 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)
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)
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