5 from 1 vote
granita
Granita
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
 
Granita is a typical Sicilian dessert consisting of a semi-frozen liquid based on water, sugar and fruit or fruit juice.
Course: Beverage, Dessert
Cuisine: Italian, Mediterranean, Vegetarian
Servings: 6 people
Author: Vera Abitbol
Ingredients
For the lemon granita
  • 4 cups water
  • ¾ cup sugar
  • 4 organic lemons + their zest
For the coffee granita
  • 6 cups strong espresso coffee
  • 12 teaspoons sugar
  • Chantilly (optional)
For the Mint Granita
  • 3 cups icing sugar
  • 3 cups water
  • ¼ cup mint syrup
  • 1 bunch fresh mint
For the watermelon granita
  • ½ seedless watermelon
  • ½ cup icing sugar (or more depending on watermelon sweetness)
  • Juice of 1 lemon
For the melon granita
  • 4 small very ripe melons
  • ½ cup icing sugar (or more depending on melon sweetness)
  • Juice of 1 lemon
For the almond granita
  • 2 cups almond milk
  • cup mineral water
  • 1 cup sugar
  • 4 oz. almonds (whole with skin)
For the mango and passion fruit granita
  • 2 ripe mangoes , peeled
  • Pulp from 3 passion fruits
  • 6 tablespoons sugar
  • cup mineral water
Instructions
Lemon Granita
  1. Press the lemons and grate them to get their zest.
  2. In a large saucepan, pour the lemon juice, water, sugar and zests and boil for about 5 minutes.
  3. Cool and pour the mixture into a shallow rectangular freezer-proof container.
  4. Cover and place in the freezer.
  5. 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
  1. Make espresso and add two teaspoons of sugar per cup.
  2. Cool and pour the mixture into a shallow rectangular freezer-proof container.
  3. Cover and place in the freezer.
  4. 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
  1. Chop the mint leaves.
  2. Boil the water and sugar and simmer for 5 minutes.
  3. Turn off the heat and add the mint leaves.
  4. Steep for 20 minutes.
  5. Remove the mint leaves by pouring the liquid through a strainer. Let cool.
  6. Stir in the mint syrup.
  7. Cool and pour the mixture into a shallow rectangular freezer-proof container.
  8. Cover and place in the freezer.
  9. 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
  1. Roughly cut pieces of watermelon.
  2. Place watermelon, lemon juice and icing sugar in a blender for 2 minutes.
  3. Cool and pour the mixture into a shallow rectangular freezer-proof container.
  4. Cover and place in the freezer.
  5. 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
  1. Roughly cut pieces of melon.
  2. Place the melon, lemon juice and icing sugar in a blender for 2 minutes.
  3. Cool and pour the mixture into a shallow rectangular freezer-proof container.
  4. Cover and place in the freezer.
  5. 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
  1. Place all the ingredients in blender for 4 minutes.
  2. Cool and pour the mixture into a shallow rectangular freezer-proof container.
  3. Cover and place in the freezer.
  4. 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
  1. Place the mango, water and sugar in a blender for 3 minutes.
  2. Add the seeds of passion fruit to the resulting mixture and stir for leaving.
  3. Cool and pour the mixture into a shallow rectangular freezer-proof container.
  4. Cover and place in the freezer.
  5. 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.