A granita is a poor people’s sorbet; as a combination of fruit puree and simple syrup freezes in a flat pan, the developing ice crystals are broken up with a fork. If you want a smoother texture, procedure the berry mixture in an ice cream freezer per the manufacturer’s directions, and you’ll have a sorbet.
The simple syrup can be complete at least 1 week in advance. The granita can be made several days ahead of time, but it is actually best when made 3 or 4 hours before you plan to serve it, when the berry flavor is at its peak and the texture is less granular. If the granita is frozen solid, let it sit out for a few minutes before serving, then use a fork or the sides of a large spoon to break it up/scrape it.
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