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

Fine Cooking Issue 02
Photos: Ruth Lively
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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.


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