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Fruit Granita

Freshly squeezed citrus juice is ideal for making granita (an Italian ice with a crystalline texture); it is easy to extract and it freezes particularly well.

  • Yield: Makes about 3/4 quart

Source: Martha Stewart Living, June 2002



  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

To make apple granita, puree four peeled and cored apples in a food processor with one-half cup water and the juice of one lemon; strain, and you should have two cups juice. For watermelon granita, puree about three cups cubed melon in a processor; strain. We like to add three tablespoons Campari to grapefruit granita; it lends a pleasant bitterness and dash of color.

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