Granita (Italian Ice)

15m
Prep Time

3h
Cook Time

3h 15m
Ready In

Recipe: #31796

April 15, 2019

Categories: Desserts, Snacks, Italian, Low Fat, No Eggs, Non-Dairy, Vegan, Vegetarian Alcohol, Wine, Make it from scratch, Sugar, Aperitif, more

recipe by:
EOdisciple

"Five different types of Granita but one easy way to make it. The first three types (Coffee, Lemon and Sherry Cardamom) are alcohol free and the last two types (Grapefruit Campari and White Wine) are alcohol based. The cook time is actually freeze time."

Original is 4 servings

Metric US

I've Tried It

Nutritional

Serving Size: 1 (996.7 g)
Calories 704.1
Total Fat - 1.1 g
Saturated Fat - 0.3 g
Cholesterol - 0 mg
Sodium - 102.1 mg
Total Carbohydrate - 174.9 g
Dietary Fiber - 7.5 g
Sugars - 138.7 g
Protein - 5.3 g
Calcium - 104.6 mg
Iron - 2.2 mg
Vitamin C - 324.8 mg
Thiamin - 0.2 mg

Step 1

Coffee Granita: Put espresso and sugar into a medium bowl and stir with wooden spoon until sugar dissolves completely (about 3 minutes). Pour into a medium baking dish. Follow instructions in last step.

Step 2

Lemon Granita: Put lemon juice, sugar and water into a medium bowl and stir with wooden spoon until sugar dissolves completely (about 3 minutes). Pour into a medium baking dish. Follow instructions in last step.

Step 3

Sherry Cardamom Granita: Bring sugar, tea and 2/3 cup water to a boil in a saucepan over high heat. Cook, stirring, until sugar is dissolved (about 1 minute). Add cardamom and lemon zest. Let cool completely. Strain syrup into a medium baking dish. Stir in lemon juice, sherry and 1 cup water. Follow instructions in last step.

Step 4

White Wine Granita: Place wine, juice, sugar and water in a bowl, and whisk until sugar is completely dissolved (about 2 minutes). Pour into a medium baking dish. Follow instructions in last step.

Step 5

Grapefruit Campari Granita: Puree juice, Campari, sugar, vanilla seeds and water in a blender. Pour into a medium baking dish. Follow instructions in last step.

Step 6

Last Step: Cover with plastic wrap and place in the freezer. Using the tines of a fork, stir the mixture every 30 minutes, scraping edges and breaking up any ice chunks as the mixture freezes, until granita is slushy and frozen (about 3 hours). Scoop into chilled serving glasses.