Granita
User Reviews
5
4 reviews
Excellent
-
Prep Time
10 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
6 people
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Cuisine
Mediterranean, Italian
Granita
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Granita is a typical Sicilian dessert consisting of a semi-frozen liquid based on water, sugar and fruit or fruit juice.
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Ingredients
For the lemon granita
- 4 cups water
- ¾ cup sugar
- 4 lemon + their zest, organic
For the coffee granita
- 6 cups espresso coffee strong
- 12 teaspoons sugar
- chantilly cream optional
For the Mint Granita
- 3 cups icing sugar
- 3 cups water
- ¼ cup mint syrup
- 1 bunch mint fresh
For the watermelon granita
- ½ watermelon seedless
- ½ cup icing sugar (or more depending on watermelon sweetness)
- lemon juice of 1
For the melon granita
- 4 small melon very ripe
- ½ cup icing sugar (or more depending on melon sweetness)
- lemon juice of 1
For the almond granita
- 2 cups almond milk
- 1½ cup mineral water
- 1 cup sugar
- 4 oz. almonds (whole with skin)
For the mango and passion fruit granita
- 2 Mango peeled, ripe
- passion fruit pulp from 3 passion fruits
- 6 tablespoons sugar
- 1½ cup mineral water
Instructions
Lemon Granita
- Press the lemons and grate them to get their zest.
- In a large saucepan, pour the lemon juice, water, sugar and zests and boil for about 5 minutes.
- Cool and pour the mixture into a shallow rectangular freezer-proof container.
- Cover and place in the freezer.
- Using a fork, scrape the surface of the preparation every 30 minutes to form ice crystals so that the mixture does not turn into ice.
Coffee granita
- Make espresso and add two teaspoons of sugar per cup.
- Cool and pour the mixture into a shallow rectangular freezer-proof container.
- Cover and place in the freezer.
- Using a fork, scrape the surface of the preparation every 30 minutes to form ice crystals so that the mixture does not turn into ice.
Mint Granita
- Chop the mint leaves.
- Boil the water and sugar and simmer for 5 minutes.
- Turn off the heat and add the mint leaves.
- Steep for 20 minutes.
- Remove the mint leaves by pouring the liquid through a strainer. Let cool.
- Stir in the mint syrup.
- Cool and pour the mixture into a shallow rectangular freezer-proof container.
- Cover and place in the freezer.
- Using a fork, scrape the surface of the preparation every 30 minutes to form ice crystals so that the mixture does not turn into ice.
Watermelon granita
- Roughly cut pieces of watermelon.
- Place watermelon, lemon juice and icing sugar in a blender for 2 minutes.
- Cool and pour the mixture into a shallow rectangular freezer-proof container.
- Cover and place in the freezer.
- Using a fork, scrape the surface of the preparation every 30 minutes to form ice crystals so that the mixture does not turn into ice.
Melon granita
- Roughly cut pieces of melon.
- Place the melon, lemon juice and icing sugar in a blender for 2 minutes.
- Cool and pour the mixture into a shallow rectangular freezer-proof container.
- Cover and place in the freezer.
- Using a fork, scrape the surface of the preparation every 30 minutes to form ice crystals so that the mixture does not turn into ice.
Almond granita
- Place all the ingredients in blender for 4 minutes.
- Cool and pour the mixture into a shallow rectangular freezer-proof container.
- Cover and place in the freezer.
- Using a fork, scrape the surface of the preparation every 30 minutes to form ice crystals so that the mixture does not turn into ice.
Mango and passion fruit granita
- Place the mango, water and sugar in a blender for 3 minutes.
- Add the seeds of passion fruit to the resulting mixture and stir for leaving.
- Cool and pour the mixture into a shallow rectangular freezer-proof container.
- Cover and place in the freezer.
- Using a fork, scrape the surface of the preparation every 30 minutes to form ice crystals so that the mixture does not turn into ice.
Genuine Reviews
User Reviews
Overall Rating
5
4 reviews
Excellent
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