Granita is a cooling, icy slush made during the furnacelike summers in Italy. Like ice cream, granitas come in a variety of sweet, refreshing flavors, such as melon, peach, nectarine, berry or coffee — and the addition of wine or liqueur improves texture while countering the sweetness.
Because the ingredients are so few, be sure to use the finest-quality produce to make the best-tasting granita. Serve alone, garnished with fresh mint or edible flowers, or serve with store-bought cookies for an elegant and well-rounded final course.
Rosé Champagne Granita
1/2 cup sugar
1 bottle rosé Champagne
1 tbsp. fresh lime juice
In a saucepan, stir together sugar and 1 1/2 cups water. Bring to a boil over medium-high heat, stirring occasionally until sugar has completely dissolved. Once mixture has come to a boil, remove from heat and let cool. When mixture has cooled completely, stir in Champagne and lime juice.
Pour mixture into a shallow freezer-safe container. Freeze for about 1 hour, then, using a fork, scrape and stir to break up ice crystals. Return granita to freezer until firm, 8 to 12 hours, occasionally scraping and stirring with a fork.
To serve, spoon granita into small chilled glasses or bowls and serve at once. Serves 6 to 8.
Sauternes and Lemon Honey Granita
6 tbsp. honey
1 bottle Sauternes
Grated lemon zest and juice from 1 lemon
Edible flowers for garnish (optional)
In a saucepan, stir together honey and 1 1/2 cups water. Bring to a boil over high heat, reduce to a simmer, and simmer, stirring occasionally, until honey has completely dissolved. Once mixture has returned to a boil, remove from heat and let cool. When mixture has cooled completely, stir in Sauternes and lemon zest and juice.
Pour mixture into a shallow freezer-safe container. Freeze for about 1 hour, then, using a fork, scrape and stir to break up ice crystals. Return granita to freezer until firm, 8 to 12 hours, occasionally scraping and stirring with a fork.
To serve, spoon granita into small chilled glasses or bowls and serve at once. Garnish with edible flowers, if using. Serves 6 to 8.
Espresso Granita
1/2 cup firmly packed dark brown sugar
4 1/2 cups brewed espresso, hot
Frangelico as needed (optional)
In a bowl, combine brown sugar and espresso and stir until sugar is dissolved. Let cool completely. If desired, add Frangelico, 1 tbsp. at a time, to taste.
Pour mixture into a shallow freezer-safe container. Freeze for about 30 minutes, then, using a fork, scrape and stir to break up ice crystals. Return granita to freezer until firm, 8 to 12 hours, occasionally scraping and stirring with a fork.
To serve, spoon granita into small chilled glasses or bowls and serve at once. Serves 6 to 8.
Red Wine and Orange Granita
1/2 cup sugar
1 bottle fruit red wine, such as Pinot Noir
Juice from 1 orange
Edible flowers for garnish (optional)
In a saucepan, stir together sugar and 1 cup water. Bring to a boil over medium-high heat, stirring occasionally until sugar has completely dissolved. Once mixture has come to a boil, remove from heat and let cool. When mixture has cooled completely, stir in wine and orange juice.
Pour mixture into a shallow freezer-safe container. Freeze for about 1 hour, then, using a fork, scrape and stir to break up ice crystals. Return granita to freezer until firm, 8 to 12 hours, occasionally scraping and stirring with a fork.
To serve, spoon granita into small chilled glasses or bowls and serve at once. Garnish with edible flowers, if using. Serves 6 to 8.
