Wolfgang Puck BFPR1000, Use And Care Manual

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, non reactive 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 

watermelon granita into each glass or bowl. Top with a scoop of  

lemon granita. Serve immediately, garnished with mint sprigs if you like.

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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)

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 purée through and scraping any purée into the  

bowl from the under side 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.

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