Granitas - What Are Your Favorites?
- MMRuth Jan 8, 2008 11:45 AM
I made one for the first time on Sunday - Tangerine - and it was delicious. I did some searching and while there are some discussions of granitas in other threads (http://www.chowhound.com/topics/416279 ) I didn't see any dedicated to granitas. I'll post the recipe for the one I made, but would love to know what some of your favorite recipes are.
I have a couple of blood oranges, sweet limes and meyer lemons and want to give those a go - though not enough of each to make a one flavor one - not sure if I'll be wasting them if I put all the juices together.
I love making a lemon-basil-parsley granita for serving during or after a meal as a palate cleanser. It's awesome.
I love the espresso granita from the Zuni cookbook. It's served with whipped cream to balance out the strong coffee flavor.
This past summer, I made a watermelon/lime zest granita with a bit of fleur de sel. It was light and refreshing and a great hot weather dessert.
A couple of years ago a granita with ruby red grapefruit juice and fresh tarragon was posted on CH......I have made it many times - it's great!!! If you can't find by search I can post....
I've made blueberry ginger granita which is terrific, the ginger did not overpower the great blueberry taste.
Here's the recipe, paraphrased from Simon Hopkinson's "Week In, Week Out":
500 ml tangerine, satsuma or clementine juice, strained - I bought mine at WF and didn't strain
125 - 150 ml caster sugar (aka superfine sugar - I used the smaller amount, measured with my liquid measuring cup)
Juice of one small lemon (I used a Meyer lemon)
1. Chill shallow metal container in freezer - I used a 9 x 9 inch one.
2. Whisk ingredients together until sugar dissolves.
3. Pour into container and place in freezer for about 20 minutes or so. Remove when you have crystals forming 2-3 inches in from the the edge.
4. Gently lift those crystals into the center of the container and return to freezer.
5. Repeat until the entire mixture has formed crystals - can take up to 2 hours.
6. Once done, put in lidded plastic container until you serve it.
He recommends serving in tall chilled glasses and to top with creme fraiche or whipped cream, flavored with an orange liqueur, if you like. We've had it two nights straight without anything added, and tonight had it with some thin slices of Merengue Melon.
There's a dark chocolate granita recipe in David Lebovitz's Perfect Scoop. I made it this past summer, (which seems like forever ago) and if I remember correctly, the chocolate component is Dutched cocoa. Fantastic recipe.