The rain has lifted (at least temporarily) and the glorious sunshine this week has got us thinking about cool, refreshing desserts.
Granita(or Italian ice) fits the bill perfectly. It’s incredibly light and refreshing and doesn’t require any special equipment like an ice cream maker or popsicle molds. Once you make it, it can hang around in your freezer indefinitely, and requires no cooking or particular skill to make. We’ve tried countless varieties from espresso to meyer lemon to cardamon-plum. While pink grapefruit is still my personal reigning favorite, pomegranate (or “purple ice cream” as Luca calls it) might just be the current runner up. The color is absolutely gorgeous and the flavor is super delish — like a grape snow cone, but way, WAY better — and not an artificial color or flavor in sight. This is so easy that even a preschooler like Luca can do most of the work and making it gives him the chance to get his hands on the citrus squeezer and the whisk, his two very favorite kitchen tools.
Give it a try and experiment with you favorite flavors!
- 2 cups pomegranate juice (fresh if you’re ambitious or bottled. If juicing the fruit yourself, you will need to let it settle so you can strain off the sediment that accumulates)
- Juice of 1 large orange
- Juice of half a lemon
- 1/2 cup sugar (or to taste)
- Mix all of these ingredients well in a plastic container that has a lid (wide and shallow is better, but you can get by with a 32 oz. yogurt container). Taste and adjust the flavorings to suit your taste.
- Put the lid on and pop it in the freezer.
- Mix the granita with a spoon every half hour until it is slushy and semi-frozen (3-4 times). Keep covered until ready to serve.
- To serve, scrape the fully frozen granita with the tines of a fork and serve in pretty little glasses or espresso cups.