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Pink Lemonade Granita

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Serves eight.

Yields about 4 cups scraped granita.

  • To learn more, read:
    Refreshing Granitas
  • by Nicole Plue from Fine Cooking
    Issue 59

  • 1-1/2 cups water
  • 3/4 cup plus 2 tablespoons granulated sugar
  • 3/4 cup fresh lemon juice (from 3 to 4 lemons)
  • 2 tsp. grenadine

Combine the water, sugar, lemon juice, and grenadine in a medium bowl. Stir with a large spoon or whisk until the sugar has thoroughly dissolved, about 1 min.

Pour the mixture into a 9-inch-square shallow baking pan. This pan size works best ­because it provides a large surface area, a key point in speeding up the freezing process. To further hasten freezing, use a metal pan (metal conducts cold well).

Put the pan in the freezer and stir every 30 min., being sure to scrape the ice crystals off the sides and into the ­middle of the pan, until the mixture is too frozen to stir, about 3 hours, depending on how cold your freezer is (some granitas can freeze in as ­little as 1 hour). Use a large dinner fork to stir and scrape; the tines are perfect for breaking up ice crystals.

Cover the pan with plastic and freeze over­night. When ready to serve the granita, place a fork at the top of the dish and pull it toward you in rows, moving from left to right ­and ­rotating the pan as well. Scape up the shaved ice and fill your chilled glasses or bowls.

nutrition information (per serving):
Calories (kcal): 90; Fat (g): 0; Fat Calories (kcal): 0; Saturated Fat (g): 0; Protein (g): 0; Monounsaturated Fat (g): 0; Carbohydrates (g): 25; Polyunsaturated Fat (g): 0; Sodium (mg): 0; Cholesterol (mg): 0; Fiber (g): 0;

Photo: Scott Phillips

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