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Granita - Summer's Easiest DessertSimple Frozen Delight Can Go Savory, Too
Everyone loves frozen treats especially as the mercury rises. Granita, an easy summer dessert, requires no special equipment to make. Granitas can be savory, too. Cool.
Granitas, savory or sweet, add refreshing flair to summer menus. As the mercury rises, don't forget granitas. The easiest of summer desserts require no special equipment, no special machines. When it's too hot to bake brownies, put your pan to a better use. Make an icy cool treat. Granitas are enjoyed all over Italy and originated near Mt. Etna. Colonizing Arabs used Mt. Etna's snow to create the first granitas a thousand years ago. Lemons, coffee and jasmine are traditional flavors there. “Sarbat” is thought to be the precursor to today's “sherbet”. Even today you can enjoy a “Sherbeth Festival, “ in Sicily during October. Unlike ice cream, sherbets and granitas don't contain dairy products. This makes them both easier to make and lighter in fat and calories, potentially. A granita is made with liquid such as fruit juice, wine or coffee, mixed with sugar and maybe other flavorings and then frozen. As it freezes, the mixture is agitated, by mixing with a whisk every 30 minutes or so, until you have a slush of ice crystals. Sorbets and ice creams are smoother whereas granitas are like tiny ice flakes. That's what makes them so refreshing. TechniqueOne of the best things about granitas is how simple they are to make. The easiest way is to take that 8x8 glass brownie pan and combine your liquid and flavorings, then place in the freezer. Go check email or flip through a magazine. Come back and scrape it up with the tines of a fork. Place back in the freezer. Do this a three to six times, depending on volume and ingredients, and you'll end up with a perfect granita. That's it. An alternate method is to freeze the liquid in ice cube trays then buzz them in a blender or let them thaw slightly and use a hand mixer or food processor. The tiny icy flakes are a most refreshing treat and surprising flavor combos can add an interesting twist to your summer menu. Two recent guests enjoyed a watermelon-elderflower granita made in two ways. The first was a chunky half-forgotten, but thoroughly enjoyed cup of granita. The second got the buzzed-in-a-blender version served in a martini glass. (Thanks Dave, for being so gracious!) Savory or SweetBelieve it or not, granitas can also be savory. Here's a freezer full of granita ideas:
Liquor or wine add zipGranitas often include liquor or wine as ingredients. Try the new elderflower liqueur, St. Germain, with seedless watermelon. (see photo) Halve one small, seedless watermelon, puree in blender with 1/3 C St. Germain or more to taste. Blend. Pour into glass 8X8 dish. Freeze for 20-30 minutes. Scrape and freeze. Or, freeze in chunks and buzz in blender. Serve in martini glass with sprig of chocolate mint.
If you'd rather buy than make a summer treat: don't forget Capogiro Gelato,
The copyright of the article Granita - Summer's Easiest Dessert in Gourmet Food is owned by Jacqueline Church. Permission to republish Granita - Summer's Easiest Dessert in print or online must be granted by the author in writing.
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