Lifestyles: Cool off the Summer heat with a granita
The Summer of 2024 has set records as the hottest Summer to date around the globe with heat advisories and warnings leaving many confined inside seeking the relief of fans and air conditioning.
It is important to stay hydrated and to find creative ways for refreshment. As a child, my neighborhood friends and I on hot Summer evenings couldn’t wait to hear the tinkling and repetitive sounds of the ice cream truck making its way to us. Cooling off with a “Push Up” or a scoop of ice cream was for us, a delightful end to a long day at the pool.
Today, a little thing called lactose intolerance limits my indulgence in ice cream which I adore. Understandably, there are non-dairy ice cream alternatives so I have found other satisfying ways to still enjoy cold delights. I now instead reach for the Sorbet, an Italian Ice or my favorite, the Granita.
A Granita is a semi-frozen blend of pureed fruit, water or juice and sweetener which is usually enjoyed as an invigorating snack, a dessert or a palate cleanser between courses. It is made by scraping the mixture with a fork repeatedly while freezing to produce icy pellets and flakes that are filled with flavor.
What makes a Sorbet, an Italian Ice and a Granita all different is the technique in which they are prepared, the resulting texture and mouthfeel of each. All relatively have the same ingredient base. A sorbet is churned until smooth, an Italian Ice until creamy and a Granita is scraped into a crunchy texture. This dairy-free and vegan friendly concoction of Sicilian origins is uncomplicated and has been a staple on menus for centuries.
There are endless items that you can combine to make a Granita that is all your own and fruit is only the beginning. I have also enjoyed Granitas made from both champagne and coffee. Flavors to consider when making a Granita can be as simple as one choice such as a melon, to mixing and pairing seasonal fruits like berries and citrus with herbs. I have made an orange and basil Granita and a lemon Granita with blueberries and rosemary, just to give you examples
Summer is almost over so kick back, make a batch of delicious Granitas and remember to keep cool!
Here is my recipe.
Ingredients-
4 cups or 1 ½ pounds of fruit - Cut into 1 inch or smaller cubes. (fresh is always better if available. Frozen fruit can also used.
1/4 cup juice or other liquid- You can use your favorite fruit juice or you can use champagne or white or red wine. Choose a juice with a little acidity that will balance the natural sugars in the fruit.
1/4 cup granulated sugar: You can add more or less depending on the sweetness of your fruit or your taste. Feel free to substitute Agave or other sweeteners.
Instructions-
In a blender or food processor, purée the fruit, juice and sweetener. Blend the mixture to the thickness of a smoothie.
Pour the fruit purée mixture into a shallow 9”x 13” metal pan or a 9”x 13” glass casserole dish for freezing.
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Freeze the Granita for 30 to 45 minutes, until it’s just started to freeze on the top and sides of the pan, then scrape the slushy mixture with a fork, to break up any large chunks of ice with the fork. You will repeat this step of scraping the mixture as it freezes and sets three more times over the course of freezing. I usually scrape every 30 minutes.
Freezer for 3 hours before serving.
To serve, use an ice cream scoop and scoop 1 cup per person.
This recipe serves six.
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