This is a fast and delicious hot-weather treat.

Martha Stewart Living, June July 1992, Martha Stewart Living, June July 1992


Recipe Summary



For the granita:
For the candied peel:


Instructions Checklist
  • Combine all granita ingredients in a pitcher or bowl. Stir until sugar is dissolved. Transfer to a shallow metal or freezerproof glass pan that will fit easily into your freezer (a 9-by-13-by-2-inch pan works well).

  • When edges begin to freeze, after about 30 minutes, stir with a fork and replace in freezer. Stir again about every half hour until large crystals begin to form and mixture is more solid than liquid; then stir more frequently, about every 15 minutes. The total freezing time will be anywhere from 2 to 6 hours, depending on your freezer. Finished granita should resemble shaved ice, with no liquid visible on the bottom.

  • To make candied peel, bring sugar and water to a boil, add strips, and reduce heat; simmer for 5 minutes. Remove from heat, and let strips sit in syrup until translucent, about 30 minutes. Drain and let dry; use as garnish for granita.