I can’t think of an easier or more refreshing dessert for a hot summer day than granita. Frozen and slushy, granita is made from just about any puréed fruit, juice or even champagne to which you’ve added sugar and other flavorings to taste. Then, you stick the mixture in the freezer. After careful attention, you’ll turn out an elegant dessert.
After you pour your mixture into a shallow baking dish and place it in the freezer, you should stir it with a whisk every 20 to 40 minutes. Depending on the sugar content and the size of the pan, the granita should be ready in about four hours. More sugar slows the process because it lowers the mixture’s freezing point.The texture of your granita will depend on how often and thoroughly you stir. A bite of the best feels like a mouthful of snow. Whatever the texture, chill your serving bowls or glasses in the refrigerator to avoid having the granita melt too quickly.
1 1/2 pounds fresh red raspberries
1/2 cup honey
4 cups cold water, divided
3/4 cup white sugar
1/2 cup light corn syrup (like Karo)
Place raspberries in the bowl of a food processor and process until smooth. If silky-smooth granita is desired, press puréed raspberries through a fine mesh sieve or cheesecloth to remove seeds. Whisk together puréed raspberries and honey in a large bowl.
Combine 3 cups of water, sugar and corn syrup in a large saucepan; stir to combine. Bring to a boil over high heat without stirring and continue cooking until sugar is dissolved, about 2 minutes. Stir the sugar water and the remaining 1 cup of cold water into the raspberry purée.
Make an ice bath by filling a very large bowl with water and ice. Set the bowl of raspberry purée in the ice bath and whisk until cool. Pour cooled purée into a 9 x 13-inch baking dish and cover with plastic wrap. Freeze until solid, 6 to 8 hours, stirring every 20 to 40 minutes.
To make a coarsely textured granita, use a fork to scrape frozen purée into small crumbs. Serve in dessert cups or parfait glasses. Serves: 10.
Popular in Sicily, coffee granita is frequently served at breakfast with brioche on hot summer days.
4 cups hot, very strong brewed coffee (a dark roast made at double strength or espresso is best)
1 cup sugar
Whipped cream, sweetened to taste
Dissolve sugar in hot coffee and cool to room temperature. Pour into a 9 x 13-inch pan and cover with plastic wrap. Freeze until solid, 6 to 8 hours, stirring every 20 to 40 minutes. Serve in chilled glasses and top with whipped cream. Serves: 6.
Pink Grapefruit, Strawberry and Champagne Granita
3/4 cup sugar
3/4 cup water
1 cup small strawberries, hulled
3/4 cup fresh pink or ruby grapefruit juice
2 1/4 cups chilled champagne
Stir sugar and water in large saucepan over low heat until sugar dissolves. Cool. Purée strawberries in a food processor. Whisk 1/2 cup purée into sugar syrup. Mix in grapefruit juice and champagne. Pour mixture into an 8-inch square metal baking pan. Freeze mixture until firm, stirring every 2 hours, for about 6 hours. This dessert can be made 2 days ahead. Cover and keep frozen. When ready to serve, scrape a fork across the surface to form ice shavings. Mound granita in glasses and serve immediately. Serves: 10.
What do you think of these granitas? Let me know down below.
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