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Fruit Granitas

Martha Stewart Living, August 2006

Just the sight of this sunset-hued icy duo is enough to cool you down. Even better, their tongue-tingling tastes are clean and crisp. Orange granita, with fresh-squeezed juice and just-picked basil, is spooned into a bowl alongside sweet plum granita spiced with ginger.

However complex the flavors, these frozen treats require only a little free time, a fork, and a freezer. Mix them the morning of the barbecue, scrape them as they set, and serve them as a palate-cleansing close to the meal. For the recipes, turn the page.

Orange-Basil
Plum-Ginger

Perfect Timing
The coarse crystals in granitas distinguish them from other frozen desserts. For the right texture, scrape the every half hour for 4 1/2 hours. Same-day preparation is best -- after too long the consistency will change from light and layered to overly dense.

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