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.Granita Making Method

Source of Recipe

Rocky Mountian News


Recipe Introduction

Granita, a classic dessert from Italy, is a grainy ice with intense flavoring that's served as a palate-cleanser between courses, a complement to a main dish or, most often, a cooling refreshment. Basic Granita

Classic method:



• Follow a granita recipe, and pour liquid mixture into a wide, shallow container.

• Cover with a lid, foil or plastic wrap and freeze for an hour or two until it has frozen around the edges.

• Take out container and scrape ice with a fork, mixing it from the edges into the center.

• Repeat this scraping process every half-hour or so until the entire mixture has turned into small ice flakes. (At least three times will be necessary.)

• Serve in attractive glasses or bowls, preferably immediately. You may leave granita in the freezer overnight. If you do, let it sit for a few minutes to soften, and rake it with a fork to lighten the texture just before serving.

Quick method:

• Although satisfactory, this will give the granita a finer texture, more like a slush; Nadia Roden recommends not using it unless you are pressed for time.

• Pour liquid granita mixture into ice-cube trays and freeze until solid.

• Just before serving, put granita ice cubes in a food processor and blend for a few seconds until smooth.