An enduring legacy of Sicily's Moorish past, these frozen treats emerge as a delightful fusion of simplicity and sophistication. Picture the scene: a petite glass cradling the essence of summer's allure, or more opulently, a sweet brioche bun generously laden with granita, devoured ravenously as breakfast's indulgent charm. A recent sojourn to Palermo offered me the fortune of residing in a swanky hotel, which delighted guests with an entire row of silver canisters, each brimming with distinctive granita flavors – from the invigorating allure of coffee to the zesty brightness of orange, lemon, and the delicate essence of almond. Here, one could explore the art of blending, concocting lavish medleys adorned with dried or fresh fruit, nuts, and a dollop of whipped cream. Alas, temptation knew no bounds, and each morning witnessed the childlike revelry of creating luxurious amalgamations, albeit followed by an inevitable touch of gluttony.
Permit the allure of summer strawberries to grace the granita landscape, weaving their fragrant magic into the icy tapestry. For those seeking an extra layer of allure, an infusion of basil adds a herbal symphony – simply introduce a few stalks into the blend of strawberries and sugar before pulsing, then strain for pure perfection. And do consider a regal crown of whipped cream to grace this delicate creation.
Strawberry Granita
Preparation: 10 minutes
Freezing Time: 4 hours
Servings: 6–8
Ingredients:
450g ripe fresh strawberries, hulled
175g caster sugar
Juice of 2 lemons
Method:
In a blender, transform the strawberries into a velvety puree.
Add the caster sugar to the blender, giving it a brief encore, before pouring in 570ml of water and the invigorating lemon juice. Blend once more.
Strain the mixture through a fine nylon sieve, capturing any lingering solids.
Transfer the mix to a container suitable for freezing, cover it securely, and let it rest in the icy embrace for two hours.
After this interval, the frozen periphery shall have taken shape. With an assertive flourish of a large fork, stir the frozen portions into the liquid ones. Cover again and freeze for an additional hour. Repeat this process twice more.
The granita, now an exquisite symphony of ice crystals, stands ready to be served. It remains at the peak of its splendor for up to three or four hours in the freezer, after which it may become overly firm. Should such a conundrum occur, bestow the container a stay within the confines of the refrigerator, allowing it to soften for a gracious half-hour before being broken down with a fork.
Rhubarb and Rose Granita with Pistachio
An exuberant symphony of rhubarb, vibrant and refreshing, draws to a close as the season bids its farewell. Embracing the sultry essence of roses, this granita captivates with a Moorish charm, further heightened by the verdant allure of emerald-green pistachios.
Preparation: 10 minutes
Cooking Time: 15 minutes
Freezing Time: 8 hours+
Servings: 6-8
Ingredients:
800g trimmed rhubarb, cut into 5cm lengths
250g caster sugar
Zest and juice of 1 orange
A few drops of rose water, to taste
100g shelled pistachios (ideally Iranian), roughly chopped
Small rose petals, for garnish (optional)
Method:
Combine the rhubarb, caster sugar, orange juice, and zest in a pan, adding enough water to submerge the rhubarb. Bring the concoction to a boil before reducing to a gentle simmer, coaxing the rhubarb into softening and disintegration.
Transfer the rhubarb mix into a blender, where it shall undergo a transformation into a velvety smoothness. Pass this concoction through a sieve for the utmost refinement.
Pour the nectar into a plastic container, infusing it with a tantalizing hint of rose water. Cover the vessel and let it bask in the chill of the freezer for at least eight hours, or embrace the embrace of night.
With 15 minutes to spare before presenting this frozen marvel, transfer the container to the benevolent domain of the refrigerator, granting the granita a gentle defrost. Engage a fork in a gentle dance, fostering the crystalline breakdown of the icy creation. Ladle the granita into glasses, bedecking the jewel with the verdant treasure of chopped pistachios. For those who seek the pinnacle of aesthetic delight, consider anointing the granita with tender rose petals, bestowing an ephemeral touch of visual splendor.
Almond Granita with Roast Grapes
Behold the grand finale to a summer repast – a splendid almond granita crowned with the wondrous sweetness of roast grapes. The secret to this regal creation lies in the art of grinding one's almonds, thus preserving the very essence of their natural oils.
Almond Granita with Roast Grapes
Preparation: 5 minutes
Cooking Time: 15 minutes
Chilling Time: 4 hours+
Freezing Time: 3 hours+
Servings: 6
Ingredients:
200g blanched shelled almonds
300g caster sugar
150g black seedless grapes
50ml runny honey
Method:
Transform the blanched shelled almonds into a wondrous powder, employing the grace of a food processor.
In a medium pan, combine a liter of water with the caster sugar, coaxing the amalgamation to a boil, then proceeding to simmer gently for seven minutes, ushering in the birth of a delicate syrup. Allow the syrup to flow into a welcoming bowl, there to cool.
Once the syrup has attained a state of cool tranquility, embrace the powdered almonds within, providing the bowl a brief sojourn within the chill of the fridge, bestowing upon it at least four hours of contemplation (or the luxurious expanse of night).
Allow the syrup to pass through a fine sieve, parting ways with the lingering almond pulp. Pour the nectar into a container and set it free within the confines of the freezer. After an hour's time, court the granita with the tender caress of a fork, and thus, repeat this rhythmic courtship every subsequent hour for three or four more hours. Behold the metamorphosis – the granita, now frozen and resplendent, bears the very likeness of pristine snow. Alternatively, one may invoke an ice-cream machine, bestowing upon the syrup the ritual of churning until it reaches a state of frozen magnificence.
While the syrup embarks on its frozen metamorphosis, herald the grapes to the warmth of an oven set at 210C (190C fan)/410F/gas 6½. Honour them with a halving, their sumptuous innards displayed in all their glory. Lay the halved grapes cut-side up within the nurturing embrace of an oven dish or tray. Delicately drizzle the golden honey upon them, instilling a sense of anticipation. A roasting of 20 minutes shall suffice, manifesting in the delicate emergence of blushing juices and lightly blistered skins. Thereafter, indulge the grapes with a period of convalescence as they cool.
Present the granita within resplendent glasses, the surface adorned with the gracious hospitality of roasted grape halves.
May these recipes bestow a transcendent gastronomic journey, wherein the delights of Sicily's granitas merge with the essence of summer's embrace, crafting symphonies of flavor and artistry upon your palate. Revel in the marvel of these frozen delights, a testament to human creativity amidst the technological age. Bon appétit!
