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.
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.
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.
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.
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.
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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
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.
Instructions for Freezing Granita
Strawberry Granita
(Serves 4 to 6)
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.
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.
(Serves 4 to 6)
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.
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.
Espresso Granita
(Serves 4 to 6)
(Serves 4 to 6)
Lemon Granita
(Makes about 2 cups)
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.
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.
(Makes about 2 cups)
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.
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)
4 cups raspberries, fresh or frozen
1 cup water
1/4 cup sugar
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
(Makes about 2 cups)
4 cups raspberries, fresh or frozen
1 cup water
1/4 cup sugar
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
RECIPES
Espresso Granita
Strawberry Granita
Lemon Granita
Raspberry Granita
Peach Granita
Chocolate Granita
Mojito Granita
Espresso Granita
Strawberry Granita
Lemon Granita
Raspberry Granita
Peach Granita
Chocolate Granita
Mojito Granita
Peach Granita
(Makes about 1 quart)
6 large peaches (about 2 pounds)
1-1/3 cups water
1/2 cup sugar
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.
(Makes about 1 quart)
6 large peaches (about 2 pounds)
1-1/3 cups water
1/2 cup sugar
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)
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
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 ans 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.
(Makes about 1 quart)
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
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 ans 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)
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
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
This page was revised and updated on 03/26/10
(Makes about 1 quart)
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
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
This page was revised and updated on 03/26/10
