How to make great granita - HMS National, Inc.
 

How to make great granita

July 11, 2014

In these hot summer months it's important to keep cool. What better way to escape the heat than to prepare a delicious granita? This Italian ice-like treat is a perfect way to turn a frozen summer food into a gourmet delicacy. For a really authentic summer granita, take a tip from the home lifestyle blog Whipperberry and try out the watermelon raspberry granita. This blend of delicious summer fruits will satisfy adults and children alike, and making it is a breeze.

  • 5 cups cubed seedless watermelon
  • 1/2 cup sugar
  • 1/2 cup cran​berry-raspberry juice cocktail
  • 1/4 ounce unflavored gelatin
  • 2 1/2 cups fresh or frozen raspberries
  • a small saucepan
  • a blender
  • a baking pan
  • foil

Making this granita is simple, but it will take a little time. To stay on the safe side, you should prepare these granitas the day before you plan to serve them. This way, the fruit blend will have enough time to freeze during the night.

  1. Blend the cubes of watermelon with the raspberries in a blender. Make sure that the raspberries are rinsed first if you happen to buy fresh instead of frozen fruit.
  2. Mix the gelatin and sugar into the small saucepan over low heat on a stovetop. Let the mixture sit until the gelatin dissolves. Pour the cran​berry-raspberry juice cocktail into the pan and turn the stovetop off.
  3. Now, pour the sugary mixture in with the fruit blend. Be sure to use a bigger container if the blender container is not big enough to fit the whole mix. If you're watching sugar content, pour in the sugary mix little by little, tasting as you go. But keep in mind the granita will lose some of that sweetness after the freezing process.
  4. Once you are satisfied with the taste, pour the combination into the baking pan. A 9 x 9 baking pan should be large enough for this recipe, but use something larger if necessary. 
  5. Cover the mixture with foil and place it in the freezer.
  6. As the granita freezes, take a fork and scrape layers of the chilled substance for that icier texture. This can be done after three hours or so and should be repeated until the whole substance is a nice icy texture. Bolder culinary crafters may choose to let the granita mix freeze over night and scrape it in one go the next day. If you do this, pour the mixture into a pan or container with a larger bottom surface area to make things easier on yourself.

And voila! You have a fresh and fruity granita perfect for those steamy summer days. Keep it covered in the freezer and whip it out for a nice low-calorie snack after dinner. It's healthier than normal dessert treats and children and guests will love it. 


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