Granita 4 Ways

A granita is a slushy ice dessert that was borne out of Italy’s furnace-like summers. 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 can improve 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.

 

The best part? You don’t even need fancy equipment like an ice cream maker in order to make a granita at home. Keep reading to see four recipes for entirely different—but equally satisfying—renditions of a granita.

 

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