What is a Granita?
This is one is my personal favorite and one of the most simple and the most refreshing of all the Granita recipes, easy to make, light, just a bit sweet, and it tastes like a lemon cloud.
CANTALOUPE & MINT GRANITA
SPIKED PEACH GRANITA
BASIL & LIME GRANITA
INGREDIENTS: 8 limes, juiced, 30 basil leaves, 1 1/2 cups sugar
- In a pan, dissolve the sugar into 200ml (7fl oz) of water, bring to the boil and simmer for 2 minutes. Remove from the heat and add the basil leaves. Mix and leave to cool.
- When it has cooled, remove the basil leaves and discard them. Add the lime juice and fleshy bits that gather around the juicer, and mix.
- Follow the final step, as in the previous recipes
CRANBERRY GRANITA WITH VODKA
COFFEE & CHOCOLATE GRANITA
TIME INTENSIVE GRANITAS
If you find yourself with some time on your hands and you like a more slushy dessert, we have those recipes for you too. The goal when making this type of granita is to create coarse granular crystals or flakes of ice. This time, you are not trying to create a smooth airy mixture as in the recipes above. These develop the characteristically large ice crystals as the mixture is stirred several times during freezing.
Most granita recipes begin by simmering sugar and water in a saucepan to make a syrup. Once the syrup has cooled slightly, follow the directions in each recipe for adding fruit juices, pureed fruit, and other liquids. Then just transfer the mixture to a container and place in the freezer. When you see ice crystals beginning to form around the edges of the container, stir the mixture with a fork. Most granitas call for regular stirring at 30-minute intervals. Once you've made a basic granita, experiment with new flavors using the same basic recipe.
Pour the mixture into the pan and place in the freezer. Every 30 minutes, using a fork, stir the granita, scraping it off the bottom and sides of the pan. Break up the frozen parts near the edges into smaller chunks and rake them toward the center. Continue to freeze and break up ice crystals until completely frozen, about 3 hours. If at any time the granita freezes too hard, simply leave it out at room temperature for a few minutes until it softens enough to be stirred again with a fork. Then return it to the freezer.
ASSORTED SLUSHY GRANITAS
This is a sample of the Granitas that require stirring and tending. We have flavors like: Espresso Granita, Strawberry Granita, Lemon Granita, Raspberry Granita, Peach Granita, Chocolate Granita, Mojito Granita, Watermelon Granita with Vodka and more. They are also light and refreshing, but you do need to be near the freezer every half hour or so to get this particular consistency. When you do, and you have the right combinations, you can't help but enjoy the fruits of your labor!