The granita is a perfect solution when you want to play with exotic flavors but don't have the money or freezer space for an ice cream maker - and much healthier!
A granita is a simple frozen dessert of Italian origin composed of sugar, liquid, and flavorings. Served in a wine or martini glass, the elegant mound of frozen crystals can be dressed up with liquor, fresh mint, fruit, or whipped cream – or enjoyed alone for a healthy treat.
This basic recipe allows for plenty of experimentation – adjust the ratio of sugar to water in the syrup, try using brown or raw sugar, add a favorite fresh herb to the syrup after boiling (mint works well), and try different liquids. Almost anything can be pureed – fruit is the traditional choice, but a unique cucumber granita will be sure to turn heads.
Basic Granita Recipe
Water
Sugar
Juice, strong coffee, or pureed fruit
Whipped cream (optional)
Fresh mint leaves or fruit (optional)
Coffee or fruit liqueur (optional)
Directions:
Bring water to a boil with the sugar, stirring until the sugar dissolves completely. A two parts water to one part sugar ratio works well as a start.
Once the syrup comes to a boil, let boil five minutes without stirring, then take off the heat.
To infuse with mint or vanilla bean, add to the hot syrup and let cool, then remove before continuing. To make a coffee granita without a coffee maker, add a couple of tablespoons of instant coffee or espresso granules and stir in while still hot.
When the syrup is cool, add the liquid of your choice. A one-to-one ratio is good for coffee, two-to-one for pureed fruit or juice. Stir well, then pour into a baking sheet. If you have a small freezer, you can use an 8 x 8” baking dish. Cover and freeze.
Check after an hour. As soon as frozen crystals start to form along the sides or bottom of the pan, scrape with a fork to break up large crystals. Check every twenty to thirty minutes and scrape – it takes anywhere from three to five hours to finish, but when it’s done there should be no puddles of liquid remaining. Let freeze another half hour to “dry out” the crystals, then scoop fluffy spoonfuls into wine, cocktail, or dessert glasses.
Pour a coffee or fruit liqueur over the top if desired, or top with whipped cream, fresh mint leaves, or fruit. Serve immediately or transfer to a smaller container to freeze for later. If the crystals stick together and harden, just give it another scrape and a fluff with a fork before serving.
The copyright of the article How to Make a Granita in Frozen Desserts is owned by Judith Faucette. Permission to republish How to Make a Granita in print or online must be granted by the author in writing.
