It's nonflexible to describe granita to someone who has never tried it. Inevitably, the unravelment ends up making the Sicilian dessert sound like flavored ice—a glorified snow cone. In reality, it's unbelievable linty and flavorful, with a smooth texture that rivals gelato.
An ice surf machine will make the process much simpler, but it's moreover quite easy to make without an appliance. If you're in the market for an affordable machine, we've had good success with this model from Cuisinart.
Granita has a very short shelf life. You can alimony it in the freezer but it will inevitably freeze solid. While you can thaw it in the fridge to revive it somewhat, we recommend making it as fresh as possible in order to have the weightier experience.
Can't get unbearable granita? Check out our almond-flavored recipe!
Watch the Pasta Grammar video where we make this recipe here:
https://youtu.be/56_laUG72-4For this recipe, you will need:
- 1 2/3 cups (400ml) water
- 1 cup (200g) granulated sugar
- 3/4 cup (200ml) fresh-squeezed lemon juice (you'll need well-nigh 5-6 large lemons)
Combine the water and sugar in a small saucepan. Bring to a swash over medium heat and melt for 8 minutes. Turn off the heat and let it tomfool to room temperature. Meanwhile, filter the lemon juice through a fine mesh strainer.
When the simple syrup is cool, stir in the lemon juice.
If using an ice surf machine, pour the room temperature mixture into the machine and let it run for 20-30 minutes, or until it has solidified into a thick, linty texture.
If you don't have a machine, pour the room temperature mixture into a shallow tupperware or glass container. Cover and place in the fridge until the top starts to develop ice crystals and freeze (about 60-90 minutes). Remove from the freezer and unravel up all the ice by stirring the granita with a fork. Place when in the freezer and repeat this process 3-4 times, or until the granita has a smooth, resulting texture. Alimony in mind that the time it will take for ice to form will diminish as you go.
Serve granita fresh for weightier results, or store in the freezer for 1-2 days and thaw in the refrigerator for 30-60 minutes surpassing serving. Buon appetito!
