California Strawberry Granita with Marinated Berries

Description
Yield: 24 servings.

Ingredients

 * Granita
 * 1 pound, 12 ounces Sugar
 * 4 cups water
 * 3 cinnamon sticks
 * 4 pounds, 12 ounces Stemmed California strawberries
 * 1/4 cup lemon juice
 * Dash salt
 * Cookie Cups
 * 13 ounces blanched almonds
 * 3/4 cup plus 1 tablespoon light corn syrup
 * 6 1/2 ounces butter
 * 6 ounces Sugar
 * 1 1/2 tablespoons anisette
 * 4 1/4 ounces all-purpose flour
 * Marinated Berries
 * 2 pounds, 12 ounces Stemmed California strawberries
 * 8 ounces blueberries, raspberries or blackberries
 * 4 ounces brown sugar
 * 2/3 cup orange juice
 * 1 /4 cup Cointreau
 * Sweetened whipped cream (optional) as needed

Directions

 * 1) To make Granita:
 * 2) In saucepan combine Sugar, water and cinnamon sticks.
 * 3) Bring to boil, stirring; boil 1 minute. 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.
 * 10) To make Cookie Cups:
 * 11) In food processor grind almonds medium-fine.
 * 12) Place in sieve; shake out dust. In saucepan over low heat combine corn syrup, butter and Sugar.
 * 13) Stir until butter and Sugar is completely melted.
 * 14) Remove from heat. Mix in anisette, and then flour to blend thoroughly.
 * 15) 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).
 * 16) Bake in 350 °F oven about 6 to 8 minutes until evenly golden brown.
 * 17) Cool slightly; lift with spatula and shape into pointed cups in 6-ounce martini glasses.
 * 18) (If cookies cool too much to shape, return to oven for a minute or two to soften.)
 * 19) When cups are hard and cool, store in an airtight container up to three days.
 * 20) To make Marinated Berries:
 * 21) Combine ingredients in bowl at least 15 minutes before serving.
 * 22) For each serving to order:
 * 23) Place Cookie Cup in martini glass; fill with 1/2 cup Granita and top with 1/3 cup Marinated Berries.
 * 24) Top with whipped cream, if desired.