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Your place for traditional Italian recipes
Granita Recipes
RECIPES
Espresso Granita
Strawberry Granita
Lemon Granita
Raspberry Granita
Peach Granita
Chocolate Granita
Mojito Granita
Watermelon Granita with Vodka
Piña Colada Granita
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.
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.
Instructions for Freezing Granita


Choose a large, shallow pan (8 x 12 x 2-inches) 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. 

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.

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.
Espresso Granita
(Serves 4 to 6)

Ingredients:

3 cups hot brewed espresso or flavored coffee  (See note below)
1/2 to 3/4 cup sugar

Whipped Cream:
1-1/2 cups heavy cream
3 tablespoons sugar
2 teaspoons ground cinnamon

Directions:

Put hot coffee in a bowl.   Add sugar and stir to dissolve. Cool to room
temperature. Transfer to a shallow pan and place in the freezer.
Freeze according to the instructions for freezing granita above.

When ready to serve, whip heavy cream, sugar, and cinnamon until thickened.
Place a dollop of cream in the bottom of 4 to 6 dessert glasses.  Divide granita
among the glasses. Top with more cream (if desired) or serve with a crunchy
cookie.

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.
Strawberry Granita
(Serves 4 to 6)

Ingredients:

1-1/2 cups water
3/4 cup sugar
2 pints very ripe strawberries
Optional: Sweetened whipped cream

Directions:

Combine water and sugar in a small saucepan. 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
Transfer the mixture to a shallow pan and place in the freezer. Freeze
according to the instructions for freezing granita above.

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
(Makes about 2 cups)

Ingredients:

4-5 large lemons
2 cups water
1 cup sugar

Directions:

Cut long strips of lemon rind from 2 of the lemons, 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. Freeze according to the instructions for freezing granita above.
To serve, spoon into chilled glasses.
Raspberry Granita
(Makes about 2 cups)

Ingredients:

4 cups raspberries, fresh or frozen
1 cup water
1/4 cup sugar

Directions:

If you are using fresh raspberries, set a few aside for a garnish.
Puree the remaining raspberries in a blender or food processor until smooth.
Press the mixture through a mesh strainer with a rubber spatula.
Discard the seeds. Transfer the pureed raspberries to a shallow pan.
Stir in the water and sugar, stirring until the sugar is dissolved.
Freeze according to the instructions for freezing granita above.
To serve, spoon into chilled dessert glasses and garnish with remaining
raspberries
Peach Granita

(Makes about 1 quart)

Ingredients:

6 large peaches (about 2 pounds)
1-1/3 cups water
1/2 cup sugar

Directions:

Peel the peaches, cut in half, and remove the pits.  Cut the peaches into small chunks. Place the peaches and 1 cup of the water in a medium saucepan over medium heat. Cover and cook, stirring occasionally, until the peaches are soft, about 10 minutes. Remove from the heat and stir in the sugar. Allow to cool to room temperature.

When cool, puree the peaches in a blender with the remaining 1/3 cup of water until smooth. Transfer the mixture to a shallow pan. Freeze according to the instructions for freezing granita above.

Serving Idea:
Peach granita is nice served over vanilla ice cream.
Chocolate Granita
(Makes about 1 quart)

Ingredients:

4 cups water
1 cup sugar
Pinch of salt
2/3 cup unsweetened cocoa powder
4 ounces bittersweet or semi-sweet chocolate, finely chopped.
1 teaspoon vanilla extract

Directions:

Combine the water, sugar, salt, and cocoa powder in a large saucepan over
medium heat. Bring to a boil and cook for 15 seconds, stirring occasionally.
Remove from the heat and stir in the chopped chocolate. Stir the mixture until
the chocolate is completely melted. Stir in the vanilla. Transfer the mixture to a
shallow pan. Freeze according to the instructions for freezing granita above.
Mojito Granita
(Makes about 1 quart)

Ingredients:

2-1/2 cups water
1/2 cup sugar
Grated zest of 2 limes
1 cup fresh mint leaves
1/2 cup fresh lime juice (about 6 limes)
3 tablespoons white rum

Directions:

Combine the water and sugar in a small saucepan.  Add the lime zest.
Bring the mixture to a boil and cook until the sugar is dissolved.
Reserve 6 of the mint leaves; add the remaining to the saucepan and remove
from heat. Cover the saucepan and allow to sit for 10 minutes.
Uncover the saucepan and allow the mixture to cool to room temperature.

Strain the mixture into a shallow pan, pressing on the leaves to extract all the
flavor. Discard the mint leaves. Stir in the lime juice and rum.
Finely chop the 6 reserved mint leaves and stir them into the mixture.
Freeze according to the instructions for freezing granita above.

To serve: 
Drizzle a bit of extra rum over each serving, if desired

Watermelon Granita with Vodka
(Makes about 1 quart)

This granita takes about 6 hours to freeze because of the added vodka.
For children, simply omit the vodka; it tastes just as good.

Ingredients:

1 wedge of watermelon, about 5 pounds
3/4 cup sugar
3/4 cup water
4 tablespoons lime juice
1 cup vodka

Directions:

Remove the rind from the watermelon; cut the flesh into cubes
Place the watermelon cubes in a food processor (you will need to do this in
batches). Puree until smooth. Transfer the pureed watermelon to a sieve placed
over a large bowl. Press the mixture with a wooden spoon until only the pulp
remains in the sieve. Set the watermelon liquid aside;discard the pulp.

In a small saucepan, combine the sugar and water.
Bring to a simmer or until the sugar dissolves, 1-2 minutes; allow to cool.

Add the sugar syrup to the watermelon liquid along with the lime juice and
vodka. Stir to combine. Transfer the mixture to a shallow pan.
Freeze according to the directions for freezing granita above.
 
 
 
 
 
 
 
 
Pina Colada Granita Espresso Granita Raspberry Granita Watermelon Granita with Vodka
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RELATED ITEMS
This handy Ice Shaver makes snow
cones, slushies, margaritas and other
frozen treats quickly.  Add ice cubes
from your freezer, and soda, juice or
fruit.  Use either a bowl from home for
snow cones, or the included mixing
bowl for other icy treats. Fun recipes
are included for the whole family.
These small dessert glasses are perfect
for entertaining.  They are a beautiful way
to serve granita , other desserts or
appetizers in little servings.  The set
includes 12 glasses and 12 spoons.
These paper snow cone cups are
designed  especially for snow cones
but can also be used for serving
granita.
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LIMONCELLO GRANITA
Serve Limoncello Granita in a hollowed out lemon garnished with a sprig of mint.

1/2 cup sugar
2 cups water
1/2 cup Limoncello
1/4 cup lemon juice

Combine the sugar and water in a saucepan.  Bring to a boil.  Cook the mixture until the sugar dissolves.  Remove from the heat.  Stir in the Limoncello and lemon juice.  Cool to room temperature.
Follow instructions for freezing granita.
 
Homemade Limoncello
Ricotta Cheese
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Piña Colada Granita
(Makes about 1 quart)

Ingredients:

8 ounces fresh pineapple, cut into chunks
2 cups coconut water
1/3 cup rum
1/4 cup sugar
1 teaspoon coconut extract
Pineapple spears and toasted coconut for garnish (optional)

Directions:

Place pineapple chunks in a blender or food processor; process until smooth.
Add the coconut water, rum, sugar, and coconut extract; process to combine
the ingredients. Transfer the mixture to a shallow pan and place in the freezer.
Freeze according to the instructions for freezing granita above.

To serve:
Scoop some of the granita into individual serving glasses.
Add a pineapple spear and top with some toasted coconut; serve immediately.
 
PROFESSIONAL
GRANITA MACHINE
Omega OFS30 Commercial 1/2-Horsepower 980-Watt Granita Machine with 3 3-Gallon Bowls
RASPBERRIES
Although many markets carry raspberries
year-round, you will find the most flavorful
ones in late spring and summer,
depending on the region.  Delicious eaten
on their own, raspberries are also perfect
sprinkled over yogurt or cereal, or added to
desserts, especially when paired with
chocolate and cream.  Add them to muffins
and cake batters, make jam, or puree them
with a little sugar, strain, and spoon over
gelato or ice cream.