Granita

One sure way to cool off on a hot summer day is eating a frozen treat like ice cream. Even in the midst of a pandemic, I’ve seen long (socially distanced) lines outside local dairies such as Arethusa Farm Dairy in Bantam with patrons waiting to enjoy their “super premium ice cream” made with milk from the farm just up the road in Litchfield.

There are many types of frozen desserts – ice cream, sorbets, Hawaiian “shave ice” and sno-cones to name a few. One of my favorites is granita with its coarse crystalline texture. Originating in Sicily, legend says that Arab Conquerors used snow from Mount Etna combined with fruit syrups called sarbat. The basic recipe for granita hasn’t changed much over the years: fruit, water, sugar and lemon juice. This is a great way to use up extra berries from an overly zealous pick-your-own adventure! Making granita doesn’t require any special equipment. You freeze the mixture in a pan and use a fork to periodically scrape the forming ice crystals. If your fruit is very sweet, you don’t have to add the sugar.

Granita is delicious for dessert and also as a palate cleanser between courses. It’s not always sweet and fruity – it’s often made in flavors such as coffee, chocolate, almonds or with herbs such as mint and even with more savory ingredients like tomatoes with a touch of balsamic vinegar!

RASPBERRY GRANITA

¾ cup water
½ cup granulated sugar
2½ cups raspberries
1 tablespoon fresh lemon juice

In a small saucepan bring the water to a boil and add the sugar, stirring to dissolve. Let the sugar syrup cool to room temperature.

In a medium bowl, mash the raspberries. Add the lemon juice and sugar syrup and stir well to combine. At this point you can freeze the granita as is which will make a thicker, opaque dessert or put the mixture through a fine strainer to make a clearer icy granita.

Pour the mixture into an 8 or 9-inch baking pan and place in the freezer. Let the mixture harden for about an hour, then use a fork like a rake to scrape the ice granules. After another hour or two, scrape the granita again. The granita should be fully frozen in about 4 to 5 hours. Scrape it again just before serving.