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Fruit Granita

It couldn't be easier to whip up this Italian ice with a crystalline texture. All you need are simple syrup and fresh fruit juice -- try watermelon, grapefruit, or apple.

  • Yield: Makes about 3 cups

Source: Martha Stewart Living, June 2002

Ingredients

Directions

  1. Combine all ingredients in a deep-sided metal pan, and place in freezer, uncovered, until it is nearly set, at least 4 hours, whisking mixture every hour.

  2. Remove mixture from freezer, and scrape surface with the tines of a fork until it is the texture of shaved ice. (Mixture can be frozen overnight without whisking; remove from freezer in the morning, and let sit at room temperature about 10 minutes to allow it to slightly soften before scraping with a fork.) Serve.

Cook's Notes

Watermelon Granita
Puree about 3 cups cubed melon in a food processor; strain, and you should have 2 cups juice.

Citrus Granita
Fresh citrus juice is ideal for making granita; it is easy to extract, and it freezes particularly well. We like to add 3 tablespoons Campari to grapefruit granita; it lends a pleasant bitterness and dash of color.

Apple Granita
Puree four peeled and cored apples in a food processor with 1/2 cup water and the juice of one lemon (to preserve the color); strain, and you should have 2 cups juice.

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