With the arrival of May, the summer heat is on an all-time high. And when it comes to hot days, there's nothing quite like an icy cold treat straight from the freezer. So, to help you ease all your summer woes, here's a list of the most refreshing and easy-to-assemble frozen treat-Granitas. Check out the following easy granita recipes and learn how to whip up these frosty little bad boys for yourself using the freshest of the seasonal flavors.
1. Strawberry Mint Granita
- 100g powdered sugar
- 450g strawberries, hulled and halved
- 8 mint leaves, plus extra sprigs to serve
- Put the sugar and 100ml water in a medium saucepan over low heat, and stir until the sugar dissolves. Don’t let the syrup boil.
- Tip the strawberries into a food processor and blend to a purée. Pour into the sugar syrup with mint leaves and turn up the heat. Simmer for about 5 mins until the mixture thickens slightly. Once thickened, strain through a fine sieve to get rid of any seeds and leaves. Allow cooling for 15 mins.
- Pour into a container and freeze for 1 hr, then rake the top layer with a fork and put back in the freezer. Repeat every hour for the next 4 hrs until the mix becomes a crystallized slush. Serve in glasses with a sprig of mint on top.
2. Melon And Rose Granita
- 1 ripe melon, such as Muskmelon, halved and deseeded
- 140g powdered sugar
- few drops rosewater
- few rose petals to decorate (optional)
- Scoop the flesh from the melon into a food processor. add the sugar and rose water, and blend to a purée. Pour in 600ml water then blend again until smooth.
- Rub the mixture through a sieve into a large plastic container and freeze for about 3 hrs until partially frozen.
- Remove from the freezer, beat with a fork, then freeze again, beating occasionally until icy and slushy. Spoon into glasses and decorate with rose petals before serving.
3. Pineapple And Mango Granita
- 2 cups frozen pineapple cubes
- 2 cups frozen mango cubes
- ½ cup fresh lime juice
- 1 ½ cups pineapple juice
- In the bowl of a blender, purée all ingredients.
- Pour in a wide baking pan or container and cover with aluminum foil; transfer to freezer.
- Using the back of a fork, scrape and stir every 30 minutes for at least 2 hours. Serve.
4. Mocha Granita
- 1 1/2 cups hot freshly-brewed strong coffee
- 1/2 cup milk
- 1/4 cup sugar
- 2 tablespoons chocolate syrup
- Stir the coffee, milk, sugar, and chocolate until well combined.
- Pour the mixture into a wide glass baking dish. Freeze the granita until firm, stirring every 45 minutes, about 4 hours. Cover the baking dish and keep frozen.
- Scrape the surface of the granita with a fork until crystals form. Using an ice cream scoop, scoop out the granita, top it up with ice cream if you like, or enjoy as is.
5. Boozy Blackberry- Basil Granita
- 6 cups fresh blackberries
- 1½ cups lemonade, divided
- 2 Tbsp granulated sugar
- 5 to 7 large basil leaves, plus more for garnish
- ¾ cup vodka
- In the bowl of a blender, purée berries. Strain berries through a fine-mesh sieve to remove seeds. Set aside.
- In a large glass, add ¼ cup lemonade and sugar then muddle in basil leaves; let sit for a few minutes before straining and discarding basil. Add remaining lemonade to cup and stir.
- In a large glass bowl, combine blackberry liquid with lemonade and vodka and stir. Spread across a 13-by-9-inch metal baking pan pr pour in a wide container and cover with aluminum foil; transfer to freezer.
- Using the back of a fork, scrape and stir every 30 minutes for at least 3 hours. Garnish with remaining basil leaves and serve.
Q1: How to store granita properly?
A: Transfer the granita to a freezer jar or food-grade plastic container and keep in the freezer.
Q2: How long can you store Granita in the freezer?
A: Granita will keep its quality for up to one week in the freezer.
Q3: What is the difference between sorbet and granita?
It's all in the texture, really. Sorbet is fairly smooth, soft, and creamier, whereas granita is fluffy and crunchy, more like shaved ice. Sorbet, after preparation, is frozen and churned while a granita is spread into a layer and frozen.