My Recipe Box - Granita

 

Why have I never made granita before? It is so easy and quick, plus a great way to use up fruit that may not get used?

Sicilian-born granitas fall smack between sorbet and shaved ice. Ingredient-wise, they contain not much more than fruit, sugar, and water — though they can certainly be made with cocoa, coffee, or nuts instead of fruit. Unlike sorbet, granitas are not churned in an ice cream maker, so they're not as dense and don't hold a scooped shape. Rather, they're scraped for a lighter, flakier texture; in Sicily, the coarseness of the ice varies by region. 

So easy, there isn't really a recipe!

Before you get started, clear a space in your freezer for your baking dish to sit flat and level. Your dish needs to have at least a 2-quart capacity, because the granita will double in volume as it freezes and as you fluff up the ice crystals.

Liquids

Water and sugar
Juice and sugar

Cream

Alcohol

Honey

Maple syrup

Flavours

Pineapple - canned ginger and lime
Frozen fruit

Basil and gin 

Coffee and Bailey's or Kahlua

Strawberries and cream

Raspberries and beets

Apples and cinnamon

Use a fork to scrape the ice crystals that are forming around the edge of the mixture back into the center of the dish. Return the dish to the freezer and continue to scrape and stir it with a fork every 1 1/2 hours for the next 8-10 hours. As it freezes and you continue to break up the ice crystals with a fork, the granita will go from liquidy to slushy to light, fluffy and sparkly.

Once the granita is fluffy, you can spoon it into chilled glasses and serve it right away, or leave it in the freezer to serve the next day.

And the ideas!!!

Once the coffee is cold, combine the coffee and cream in your dish. Cover with the lid and freeze for 1 hour.

IDEAS

LIMONCELLO GRANITA

Ingredients

1 1/2 cups Lemon Simple Syrup, recipe follows

1 cup (8 ounces) mascarpone cheese, at room temperature
1/2 cup limoncello liqueur
Pinch fine sea salt

Lemon Simple Syrup
1 cup sugar
1 cups water
1 lemon, zested and juiced

Directions

Place the simple syrup, mascarpone cheese, limoncello, and salt in a food processor. Process until the mixture is smooth. Pour the mixture into an 8-by-8-inch glass baking dish. Freeze for at least 4 hours or until the mixture is firm.

Using the tines of a fork, scrape the mixture into small serving bowls or glasses. Serve immediately.

Lemon Simple Syrup

Yield: 1 3/4 cups

In a small saucepan, combine the sugar, water, lemon zest, and lemon juice over medium heat. Bring to a boil, reduce heat, and simmer for 5 minutes, stirring occasionally, until the sugar has dissolved. Remove the pan from the heat and allow the syrup to cool, about 20 minutes.

 You can substitute mascarpone with a combination of cream cheese and heavy cream. Alternatively, Greek yogurt(1:1) or a smooth, high-fat cottage cheese can also be used. The goal is to achieve a creamy, smooth texture similar to mascarpone, while potentially adjusting sweetness due to the different flavours.

COFFEE AND KAHLUA GRANITA
Ingredients
 
4 cups (32 oz) double strength brewed coffee, either regular or decaf
¼ – ¾ cup granulated sugar (use 1/4 cup if you like your coffee barely sweetened, and up to 3/4 cup if you prefer sweet coffee)
2 tsp vanilla extract
½ cup heavy whipping cream (or your favorite non-dairy cream)

Instructions
 
Brew the coffee (or use prepared cold-brew coffee). I like to make my own, though, so I can make it double strength. Stir in the sugar and vanilla, then refrigerate the coffee until well chilled.
Once the coffee is cold, combine the coffee and cream in your dish. Cover with the lid and freeze for 1 hour.
Use a fork to scrape the ice crystals that are forming around the edge of the coffee mixture back into the center of the dish. Return the dish to the freezer and continue to scrape and stir it with a fork every 1 1/2 hours for the next 8-10 hours. As it freezes and you continue to break up the ice crystals with a fork, the granita will go from liquidy to slushy to light, fluffy and sparkly.
Once the granita is fluffy, you can spoon it into chilled glasses and serve it right away, or leave it in the freezer to serve the next day. You can also stop when the granita is slushy, pour it into tall glasses and serve with straws, to drink like a frappuccino or iced coffee.