Halfway between an ice cream to eat with a spoon and a drink to drink with a straw, granita is a must in the summer.
Let’s find out how to prepare it at home.
Unless you are on holiday in Sicily, a land of wonderful almond and coffee slushes, dense and rich almost like ice cream, the granita you buy at the bar is generally made with crushed ice and sugary syrups with fruit flavors.
Many preservatives and dyes and little flavor.
So why don’t you try making a very good slush at home?
It really is very simple. All you need to do is arm yourself with a little patience because the granita must be taken care of and mixed to have the right consistency and because it does not freeze completely.
The secret is to prepare a basic liquid (such as a coffee, or even a fruit juice), mix it with a water-sugar syrup and then let it cool in the freezer, mixing it every half hour to make it creamy.
The result will be a dense and very tasty slush that has nothing to envy to what you buy … indeed!
Here, then, are three very easy recipes that will refresh your summer afternoons.
A true timeless classic. It is popular with adults and children and is prepared with only two ingredients mixed with water.
Just dissolve about 200 grams of sugar in 500 ml of boiling water. All is left to cool and then mixed with 500 ml of well filtered lemon juice.
The liquid is placed in a container and left to cool in the freezer. The secret is to stir every half hour to not completely solidify the liquid. After about three hours the granita is ready.
This granita is an excellent after dinner if you have many guests and you don’t know what to prepare in a short time. It should be rigorously served with a generous addition of whipped cream and is prepared by mixing 500 ml of coffee with a syrup made by dissolving 100 g of sugar in 50 ml of boiling water. The liquid obtained is kept in the freezer for four hours and must be mixed every half hour.
You can make your granita more fragrant by infusing a vanilla bean in the still hot syrup.
To prepare this typically Sicilian dessert, just dissolve a 400 gr pan of almond paste in 1 liter of hot milk, leave to cool and put the liquid in the freezer, mixing it with a hand whisk every half hour for four hours.
If you don’t find the dough, use the almond milk and sugar it to taste. For 1 liter of milk we suggest 200 grams of sugar.
The almond granita goes very well with leavened dough brioches and cream.
The fig slush is perhaps less known, but you have to try it at least once because it is very sweet and delicious. In this case, then, we will not use sugar syrup, but raw cane sugar.
It is prepared by blending the pulp of 500 g of figs with 500 ml of water, 150 g of brown sugar and the juice of half a lemon. The mixture is left to cool in the refrigerator, mixing it every 30 minutes. It can be prepared both with classic black or green figs and with prickly pears.
It is not summer without the watermelon and therefore why not use it also to prepare a refreshing and colored granita?
The only difficulty, in this case, is represented by the seeds that must be carefully eliminated.
Then just prepare a syrup by dissolving in 250 ml of water about 250 gr of sugar on low heat. Once cooled, blend everything together with the filtered juice of half a lemon and a kg of well-cleaned watermelon pulp. As in the previous recipes, also, in this case, the mixture should be left in the freezer for 4 hours and mixed every 30 minutes.