Granita can be made in minutes on a hot day without turning on your kitchen appliances. You can make this flexible Italian shaved-ice recipe with any fruit you like.
What is a Granita?
The simple Italian dessert granita originated in Sicily. It is made from frozen fruit puree, shaved, and crystallized into an icy treat. The granita’s texture differs from gelato’s, even though they are made with the same ingredients. The surface of sorbet is similar to that of gelato and ice cream. Granita, on the other hand, has a flaky texture comparable to snow cones. This Italian dessert is dairy-free and gluten-free and only requires a few ingredients, including sugar and water.
Granita: Tips and Tricks for Making it
Granita can be topped with various fruits and is a very versatile dish. Granita is easy to make, but you can use simple rules to get a perfect, flaky, cooling, refreshing granita.
1. Combine and match fruits. This dessert is easy to make with many different types of fruit. Watermelon, lemon, and strawberry are some of the classic flavors. You can mix flavors to create granitas, such as lemon, strawberry, and mango pineapple.
2. Prepare the granita in advance. Granita can be stored in the freezer, covered, for up to a week. This is a perfect treat for summer heat and outdoor events.
3. Try different toppings. You can pair this super easy dessert with other sweet or savory toppings to create The toppings for granita include fresh fruit and fruit zests, yogurt
- Cubed 6 cups of watermelon or any other fruit you choose
- 1 cup water
- ⅓ cup granulated sugar
- ⅓ cup fresh lemon juice or lime juice
- One pinch of salt
- Add the water, fruit, sugar, salt, and lemon juice to the food. The mixture should be blended for about a minute.
- Cover the baking dish or sheet pan with foil after pouring in the granite. Puree should be approximately 1/2 inch thick.
- Place the pan into the freezer for an hour.
- Use a fork to scrape the granita off the pan, cover it, and place it back in the freezer.
- Repeat the scraping procedure. Then return the pan to the fridge until the mixture has a flaky texture
- Serve the granita in bowls.