Summer has arrived!
Yes, I’ve said it. Finally, we’ve received some consistent hot weather. You know what that means? Hot weather calls for delicious summer treats to tingle the tastebuds and cool the body.
Granita is a summertime favourite in my household. A delicious icy, fruity and flavourful treat that’s good at any time of the day. One that is great for all ages.
Granita is a traditional Sicilian dessert. Are we really surprised? They’ve nailed it with wine and food in my books – it just makes sense that they’ve come up with the perfect summer time dessert to combat those hot summer days. Even if we only get a few of them in a row in these parts – I’ll take it, along with the granita.
“Desserts are the fairy tales of the kitchen – a happily ever after to supper.” – Terri Guillemets
Let me try to put the texture into context for you. Granita is somewhat similar to sorbet. The difference? Sorbet is laced with sugar compared to granita. Sorbet has a smooth creamy like texture, like ice cream, whereas granita has an icy coarse like consistency, similar to a Mr. Freeze.
Although I’m making a strawberry granita, there are countless recipes available to you. There’s everything from coffee granita, raspberry lemon granita, orange basil granita, mango granita, almond granita, blueberry granita, salted pineapple granita, balsalmic cherry and many many more.
“Life is uncertain. Eat dessert first.” – Ernestine Ulmer
What do you need to make strawberry granita? Strawberries, sugar, water and lemon juice (optional). Hull your strawberries, coat them in a few tablespoons of sugar and let sit at room temperature for at least an hour or more. I tend to go with the latter as the more time that the strawberries stand in the sugar, the more juice it provides. Once you’re satisfied with the standing time, puree the strawberries with some water. Then, pour the mixture into a baking pan, cover and place into the freezer for at least 45 minutes to an hour.
Once you see ice crystals forming on the edges, you know you’re good to head into the next stage. Whisk the mixture again and set in the freezer for about another three hours. You’re final step involves scraping the granita with a fork in the pan to separate it and make it look like ice crystals.
While writing this, I realized granita is similar to the famous Newfoundland slush. Oh the memories. Slush made in a five pound salt beef bucket at the cabin. If you want to make the “adult” version of granita, replace the water with your choice of adult beverage. Better yet, split the recipe into two and make a non-alcoholic friendly version and an adult punch version.
I love serving Granita in individual portions. But you have to act fast as you’re dealing with an icy texture. If serving to family on a regular day for a quick easy treat, I’ll dish the granita into glasses, bowls or paper cups with spoons — similar to ice cream. If serving to family or guests who are over to the house for a special occasion, I’ll take it up a notch and break out my grandmother’s crystal glasses. To avoid melting, portion them one at a time and place them back into the freezer until you’re ready to serve. Mint is a great complement as a garnish. I would also recommend topping it off with a little balsamic vinegar — to add that Italian flair.
“Italian food is all about the ingredients and it’s not fussy and it’s not fancy.” – Wolfgang Puck
You know what I love most about food presentation? You can dress up the simplest of recipes and make it look like a million bucks. Never underestimate the power of serving food in a different dish, outside of the norm and using a garnish, or two, for the final touch.
I hope this has sparked your imagination and opened your eyes to the world of granita. What will be the ingredients of your first granita?
Erin Sulley is a self-confessed foodie who lives in Mount Pearl. Email [email protected]Twitter: @ErinSulley Instagram: @erinsulley
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