California Strawberry Granita with Marinated Berries

Description
Yield: 24 servings

Granita

 * 1 pound, 12 ounces sugar
 * 4 cups water
 * 3 cinnamon sticks
 * 4 pounds, 12 ounces stemmed California strawberries
 * ¼ cup lemon juice
 * dash salt

Cookie cups

 * 13 ounces blanched almonds
 * ¾ cup plus 1 tablespoon light corn syrup
 * 6½ ounces butter
 * 6 ounces sugar
 * 1½ tablespoons anisette
 * 4¼ ounces all-purpose flour

Marinated berries

 * 2 pounds, 12 ounces stemmed California strawberries
 * 8 ounces blueberries, raspberries or blackberries
 * 4 ounces brown sugar
 * ⅔ cup orange juice
 * ¼ cup cointreau
 * sweetened whipped cream (optional) as needed

Granita

 * 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

 * 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

 * 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.