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This recipe for granita is from chef Filip Verheyden's "The Basics."

  • Yield: Makes 1 quart

Source: The Martha Stewart Show, October Fall 2007


  • 2 cups fruit puree or coulis
  • 3/4 cup sugar


  1. Mix together fruit puree, sugar, and 2 cups water. Pour into a 9-by-13-inch baking dish, cover with plastic, and transfer to freezer. Freeze, scraping with a fork every 30 minutes, until fine ice crystals are formed.

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