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

Granitas

Scraped Italian ices are coolly refreshing, intensely flavorful, and easy to make

Fine Cooking Issue 02
Photos: Ruth Lively
View PDF
Save to Recipe Box
Print
Add Private Note
Saved Add to List

    Add to List

Print
Add Recipe Note

You could think of granitas as the first snow cones, but to this author, they are more than just flavored ice. They’re easy to prepare; you don’t need special equipment or hard-to-find ingredients. The article covers the differences between granitas and sorbets and the palate-cleansing option granitas present; it explains the components of making it, and tips on troubleshooting. No fewer than eight recipes are included, from Fresh Summer Berry Granita to Tomato-Sage Intermezzo Granita. Don’t wait for a hot day; these are delicious anytime.

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Your email address will not be published.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

Durham, North Carolina (412)

From rooftop to rain in North Carolina, Moveable Feast host Pete Evans is joined by the Lantern restaurant co-founders and siblings Andrea & Brendan Reusing to create an amazing local…

View all Moveable Feast recipes and video extras

Connect

Follow Fine Cooking on your favorite social networks