by Emma Christensen

Granita: The Taste of Summer Recipe
Granita: The Taste of Summer

Granita is the grown-up equivalent of a snow cone. Which is to say, fruit so ripe and luscious that it should come with a warning label, delivered to you in the form of freshly fallen snow. It also has zero fat, is beyond easy to make, and requires no special equipment other than a blender, your freezer and a fork.

The basic recipe for making a granita is one pound of fresh summer fruit, whizzed with a little sugar syrup until perfectly smooth. Pour this into a shallow pan and freeze for several hours, stirring occasionally with a fork. The granita will start off looking like a slushie and eventually freeze into crunchy flakes that dissolve instantly on your tongue.

Granita starts melting fast on a hot summer day, so it's best to eat it quickly and with great gusto. Just like snow cones, however, sometimes that sugary juice left at the bottom of the cup is the best part of all.

Strawberry-Kiwi Granita

    Prep Time: 30 minutes

    Cook time: 3 minutes

    Yield: Makes 8-10 servings

Strawberry-Kiwi Granita Ingredients

    1 cup water

    1 cup granulated sugar

    1 pound strawberries, hulled and sliced

    1 pound ripe kiwis (3-4 fruits), peeled and sliced

    1 lemon, juiced

    Pinch salt

Strawberry-Kiwi Granita Recipe Instructions

    Combine the water and sugar in a small saucepan and simmer until the sugar has completely dissolved, 2-3 minutes.

    Remove the pan from heat and let the syrup cool to room temperature.

    Place the strawberries in a blender or food processor. Add half of the lemon juice, a pinch of salt, and a quarter of the cooled sugar syrup.

    Blend for ten seconds, then stir the fruit and give it a taste.

    If you'd like it to be sweeter, add up to a quarter more sugar syrup (saving the rest for the kiwis). If you'd like more tartness, add lemon juice.

    Blend for another 10-20 seconds, until completely smooth.

    Pour the mixture into a shallow container, cover, and place it in the freezer. Repeat the blending process with the kiwis, freezing the mixture in a separate covered container.

    Stir both granitas with a fork every hour or so.

    After three hours, the granitas should resemble large slushy flakes.

    Smooth the tops and allow to them freeze undisturbed overnight or up to a month.

    Just before serving, use the tines of a fork to scrape the granita into snowy flakes. Layer into dishes and serve.

Peach Iced Tea Granita

    Prep Time: 30 minutes

    Cook time: 3 minutes

    Yield: Makes 6-8 servings

Peach Iced Tea Granita Ingredients

    1/2 cup water

    1/2 cup granulated sugar

    2 bags black tea

    1 pound peaches (4-5 fruits), peeled and roughly chopped

    1/2 lemon, juiced

Peach Iced Tea Granita Recipe Instructions

    Pinch salt

    Combine the water and sugar in a small saucepan and simmer until the sugar has completely dissolved, 2-3 minutes. Remove the pan from heat, add the tea bags, and allow them to steep as the syrup cools to room temperature.

    Place the peaches in a blender or food processor. Add half of the lemon juice, a pinch of salt, and half of the cooled tea-infused sugar syrup. Blend for 10 seconds, then stir the fruit and give it a taste. If you'd like it to be sweeter, add more sugar syrup a little at a time. If you'd like more tartness, add lemon juice.

    Blend for another 10-20 seconds, until completely smooth. Pour the mixture into a shallow container, cover, and place it in the freezer. Stir the granita with a fork every hour or so. After three hours, the granita should resemble large slushy flakes. Smooth the top and allow it to freeze undisturbed overnight or up to a month. Just before serving, use the tines of a fork to scrape the granita into snowy flakes. Spoon into dishes and serve.

Cantaloupe-Sake Granita

    Prep Time: 30 minutes

    Cook time: 3 minutes

    Yield: Makes 6-8 servings

Cantaloupe-Sake Granita Ingredients

    1/2 cup water

    1/2 cup granulated sugar

    3 pound cantaloupe (1 small-sized melon), peeled and roughly chopped

    1/2 cup sake

    1/2 lemon, juiced

    Pinch salt

Cantaloupe-Sake Granita Recipe Instructions

    Combine the water and sugar in a small saucepan and simmer until the sugar has completely dissolved, 2-3 minutes. Remove the pan from heat and let the syrup cool to room temperature.

    Place the cantaloupe in the bowl of a blender or food processor. Add the sake, half of the lemon juice, a pinch of salt and half of the cooled sugar syrup. Blend for ten seconds, then stir the fruit and give it a taste. If you'd like it to be sweeter, add more sugar syrup a little at a time. If you'd like more tartness, add lemon juice.

    Blend for another 10-20 seconds, until completely smooth. Pour the mixture into a shallow container, cover, and place it in the freezer. Stir the granita with a fork every hour or so. After three hours, the granita should resemble large slushy flakes. Smooth the top and allow it to freeze undisturbed overnight or up to a month. Just before serving, use the tines of a fork to scrape the granita into snowy flakes. Spoon into dishes and serve.

 

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3 Great Granita Recipess - Taste of Summer Recipes

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