Granita Recipes
Refreshing in flavor and easy to make, granita (pronounced grah-NEE-tah) is popular throughout Italy.
These ices are a mixture of water, sugar and a flavoring. They are grainy in texture and are frozen in a pan
in the freezer. The goal when making granita is to create coarse granular crystals or flakes of ice; you are
not trying to create a smooth mixture such as a sorbet, which is made in an ice cream maker. They
develop the characteristically large ice crystals as the mixture is stirred several times during freezing.
These ices are a mixture of water, sugar and a flavoring. They are grainy in texture and are frozen in a pan
in the freezer. The goal when making granita is to create coarse granular crystals or flakes of ice; you are
not trying to create a smooth mixture such as a sorbet, which is made in an ice cream maker. They
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
or regular stirring at 30-minute intervals. Once you've made a basic granita, experiment with new flavors
using the same basic recipe.
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
or regular stirring at 30-minute intervals. Once you've made a basic granita, experiment with new flavors
using the same basic recipe.
To speed the freezing process, choose a large, shallow pan that allows the mixture to spread out. While you are assembling the recipe, place the empty
pan and your stirring fork in the freezer to chill. Also chill the glasses you will be using to serve the granita in later. Check your granita mixture 20-30
minutes before serving to make sure that you can scoop the surface with a spoon. If it is too firm, let it stand at room temperature until serving time. To
serve, scrape across the top of the frozen mixture with a large spoon. Granita is usually served in chilled footed dessert dishes, goblets, or wine glasses.
For a finishing touch, top with a small cookies, berries, lemon zest, or a sprig of mint.
pan and your stirring fork in the freezer to chill. Also chill the glasses you will be using to serve the granita in later. Check your granita mixture 20-30
minutes before serving to make sure that you can scoop the surface with a spoon. If it is too firm, let it stand at room temperature until serving time. To
serve, scrape across the top of the frozen mixture with a large spoon. Granita is usually served in chilled footed dessert dishes, goblets, or wine glasses.
For a finishing touch, top with a small cookies, berries, lemon zest, or a sprig of mint.
GRANITA AL CAFFE (COFFEE GRANITA)
3 cups hot brewed espresso or flavored coffee (See note below)
1/3 cup plus 1/2 tablespoon sugar
1/2 cup heavy cream
Put hot coffee in a bowl. Add 1/3 cup sugar and stir to dissolve.
Cool to room temperature.
Transfer to a shallow 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 so that it freezes evenly.
scraping it off the bottom and sides of the pan so that it freezes evenly.
Continue to freeze and break up ice crystals until completely frozen, about 3 hours.
When ready to serve, whip heavy cream and 1/2 TB. sugar until thickened.
Spoon granita into chilled glasses and top with whipped cream.
NOTE: Only a good, strong dark-roasted espresso will make a flavorful granita.
For an American version, use a flavored coffee (vanilla, hazelnut, chocolate-raspberry) but brew it double-strength.
GRANITA ALLE FRAGOLE (STRAWBERRY GRANITA)
1-1/2 cups water
3/4 cup sugar
2 pints very ripe strawberries
Optional: Sweetened whipped cream
Combine water and sugar in a small saucepan.
Bring to a boil and stir to dissolve the sugar.
Bring to a boil and stir to dissolve the sugar.
Cool to room temperature.
Set a few of the strawberries aside for a garnish later.
Hull and puree the remaining strawberries in a food processor.
Stir the puree into the cooled syrup
Stir the puree into the cooled syrup
Transfer the mixture to a shallow pan and place in the freezer.
Every 30 minutes, using a fork, stir the granita.
Continue to freeze and break up ice crystals until completely frozen, about 3 hours.
When ready to serve, spoon the granita into chilled glasses and top with a spoonful of whipped cream.
Garnish with a whole strawberry.
LEMON GRANITA
4-5 large lemons
2 cups water
1 cup sugar
Cut long strips of lemon rind from 2 of the lemons,
making sure to not include any of the white pith.
making sure to not include any of the white pith.
Cut all the lemons in half and squeeze them to get 1 cup of juice.
In a medium saucepan, combine the water and sugar. Bring to a boil.
Lower heat to simmer, add the lemon juice, and stir to dissolve the sugar.
Add the lemon strips and allow to cool to room temperature.
When cool, strain through a fine-mesh strainer.
Transfer the mixture to a shallow pan and place in the freezer.
Every 30 minutes, using a fork, stir the granita.
Continue to freeze and break up ice crystals until completely frozen, about 3 hours.
To serve, spoon into chilled glasses.
WHITE ZINFANDEL-RASPBERRY GRANITA
2-1/2 pints raspberries
1-1/4 cups sugar
1/4 cup water
1 (750 ml) bottle white Zinfandel
Place 2 pints of the raspberries, sugar, and water in a medium saucepan.
Bring to a boil, stirring to dissolve the sugar.
Remove from heat and allow to cool to room temperature.
Transfer to a food processor and process until smooth.
Strain the mixture into a large bowl, using a wooden spoon to push the puree through.
Stir in the wine.
Transfer the mixture to a shallow 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 so it freezes evenly.
Continue to freeze and break up ice crystals until completely frozen, about 3 hours.
To serve, spoon into chilled wine glasses and garnish with remaining raspberries.
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