Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon
How-To

Refreshing Granitas

No special equipment needed—just stir and scrape to make these easy, icy fruit desserts

Fine Cooking Issue 59
Photo: Scott Phillips
Save to Recipe Box
Print
Add Private Note
Saved Add to List

    Add to List

Print
Add Recipe Note

Simply put, a granita is shaved ice. The name comes from the Italian word for “grainy,” because, unlike sorbets, granitas are supposed to be coarse, crunchy, and slushy—not smooth. But granitas are more than just shaved ice; they’re a beautiful, easy way to get a bracing taste of fresh fruit. The technique I use couldn’t be easier: make a sweetened fruit purée (or use a flavorful liquid, like wine), freeze and stir, then shave and serve.

The ideal granita has a clean, intense taste, so you need to start with a fla­vor­ful base. For fresh-fruit granitas, use the ripest produce you can find. And since almost all fruits taste better with a bit of citrus, I always add a splash of lemon, lime, or orange juice. I sometimes use other acids, like balsamic vinegar, to heighten flavor.

Every base will need a little sugar to sweeten it and to create the perfect slushy texture. Since sweetness is diminished by cold, make the fruit purée or liquid sweeter than you want the final product to be. But be careful to strike the right balance: adding too much sugar will prevent the base from freezing properly.

Make these granitas a day ahead to allow for the freezing process. Then serve them as a light ending to a summer meal—brunch, lunch, or dinner—or as a cooling after­noon treat.

Comments

Leave a Comment

Comments

Leave A Comment

Your email address will not be published.

Delicious Dish

Find the inspiration you crave for your love of cooking

Fine Cooking Magazine

Subscribe today
and save up to 44%

Already a subscriber? Log in.

Videos

View All

Moveable Feast Logo

Season 4 Extras

Bonus Scene: Bee Farm in Greenough, Montana

Montana's wall-to-wall grass and wildflowers make it the perfect place to raise bees and harvest honey. In this extended scene from Season 4's Greenough, Montana, episode, we visit beekeeper Sam…

View all Moveable Feast recipes and video extras

Connect

Follow Fine Cooking on your favorite social networks