Kick off summer with a bowl of light and refreshing granita. This frozen dessert needs only a few basic ingredients and a minimal amount of equipment.
Its distinctively granular texture is achieved through a unique, yet simple, freezing technique, and it is easy to make at home. Often served to cleanse the palate, granitas also supply a subtle ending to a decadent meal.
The preparation of granitas is uncomplicated, involving little more than the use of a fork and a conventional freezer. Granitas consist mainly of sugar, water and a flavored liquid such as fruit juice, liqueur, or brewed tea and coffee. They rely on a complementary balance of ingredients and a few well-planned stirs during the freezing process.
The characteristic texture of a granita is achieved by stirring the mixture only occasionally, encouraging the formation of large ice crystals.
When preparing granitas, keep these tips in mind. First, use nonreactive containers such as glass or stainless steel. Aluminum will react with the fruit acids to produce a slightly metallic taste in the finished product.
When choosing a pan for the freezer, make sure it fits comfortably in the space; an uneven surface could result in a messy cleanup. Once prepared, store granitas in an airtight container for up to two weeks.
Selecting a garnish is made easy by focusing on the recipe’s ingredients. For example, enhance the fresh ginger granita with a touch of crystallized ginger, a dollop of whipped cream or creme fraiche and a sprig of mint.
If you’re prepared to invest more time on the presentation, consider the following suggestion for the orange granita: Use the shell of an orange as an individual container. Remove the top with a sharp knife and scoop out the flesh with a small spoon. Rinse the hollowed orange with cool water and allow to dry. Spoon the granita into each orange, cover with plastic wrap and freeze until serving.
“If you prefer a slushy granita with large crystals, agitate the mixture with a fork once every 30 minutes as it freezes,” Stephane Weber, lecturing instructor in baking and pastry arts at The Culinary Institute of America, suggests. “To produce a ‘dry,’ fine texture with small crystals, freeze the granita completely and scrape the surface with a large spoon.”
The following recipe is from The Culinary Institute of America’s “Baking and Pastry, Mastering the Art and Craft” cookbook ($65).
Fresh ginger granita
3tablespoons fresh ginger root, thickly sliced
31/2 cups water
1 1/2 cups sugar
2teaspoons fresh lemon juice
In a blender or food processor, puree the ginger with 1 cup of water. Combine the ginger puree, sugar and the remaining water in a saucepan. Bring to a bare simmer over high heat, not allowing the mixture to boil. Strain the mixture through a fine-mesh strainer and add the lemon juice. Pour into a prechilled, nonreactive baking pan. Place in the freezer.
Stir the granita every 15 to 20 minutes until it is evenly frozen with large crystals, about 2 hours. Otherwise, let it freeze without stirring until solid, about 4 hours. When solid, use a metal spoon to scrape it into a light, granular texture or place broken pieces into a food processor and chop to desired texture.
Makes about eight 1/2 -cup servings.
Nutrition information per 1/2 -cup serving: 150 cal., 0 g pro., 38 g carbo., 0 g fat, 0 mg sodium.
Orange granita
2cups freshly squeezed orange juice
3/4cup white wine
3tablespoons orange-flavored liqueur
1/4cup sugar
1tablespoon grated orange zest
Prepare an ice bath: Place about 2 inches of ice in a metal or glass bowl (larger than the saucepan you will be using to cook the granita mixture). Add enough water to cover the cubes and set aside.
Combine all the ingredients in a nonreactive saucepan and warm over low heat just until the sugar dissolves, about 4 minutes. Set the saucepan in the ice bath and stir occasionally until the mixture is cold.
Pour the mixture into a prechilled, nonreactive baking pan and place in the freezer. Stir the granita every 15 to 20 minutes until it is evenly frozen with large crystals, about 2 hours.
Otherwise, let it freeze without stirring until solid, about 4 hours. When solid, use a metal spoon to scrape it into a light, granular texture or place broken pieces into a food processor and chop to desired texture. Serve granita in chilled serving bowls or wineglasses.
Makes about six 1/2 -cup servings. Nutrition information per 1/2 -cup serving: 120 cal., 1 g pro., 21 g carbo., 0 g fat, 0 mg sodium.
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