Posted by Stephanie Simpson on
When baby snow cones dream, they dream of becoming granitas.
Because granitas, well, granitas have it all.
They strike the balance between sophisticated and fun: The Italian origins of these slushy summer treats give them that cool factor, while their snow cone-like consistency will transport you back to the midway days of your younger years.
Their sweetness goes beyond the surface: Unlike snow cones, which tend to be made by pouring artificially-flavoured syrups over crushed ice, granitas are made by freezing real ingredients - things like fruit purees and juices, nut milks, coffees and liqueurs. Go for a granita, and you’ll never be left with a half-empty cone of unflavoured ice or the tell-tale blue lips that come from consuming the elusive-in-nature-but-semi-permanent-on-your-face blue raspberry.
They’re enviably easy-going: If you’ve got a pan, a fork and a freezer you can make a simple granita. Add a pot and a blender, and your options expand. (And truly, most granitas are so simple to make that a toddler with a step ladder would find the process a breeze.) So long, sketchy snow cone machine!
To help you get started on realizing your granita dreams, I’ll be sending three grown-up granita recipes your way over the course of the week, starting with little-bit-boozy grapefruit and Campari version below.
But the web is full of granita recipes for kids and kids-at-heart alike - and they’re easy enough to invent - so don’t limit yourself to what you find here. Live more than a snow cone life: get your granita on!
Grapefruit & Campari Granita
Adapted from Gourmet
Makes ~7 cups
1⅓ cups granulated sugar*
1 cup water
3 cups freshly-squeezed pink grapefruit juice with some pulp (I used 4.5 grapefruits to get 3 cups of juice)
¼ cup Campari
1. Combine sugar and water in a saucepan and bring to a boil, stirring to dissolve sugar. Remove from heat, let cool, then stir in grapefruit juice and Campari. Transfer mixture to a shallow metal baking pan.**
2. Freeze mixture, stirring with a fork every 30 minutes to break up ice chunks,*** for 3-4 hours or until it’s firm but not rock-hard. Once it’s firm, give it one last scrape with a fork to fluff up crystals and serve in chilled containers (they’ll keep the granita icey longer)!
*I found this to be quite sweet - next time I’ll try using 3/4 cup of sugar.
**I popped mine in two pans - an 8-inch round pan and 9-inch loaf pan - to speed the freezing process.
***For a smoother consistency, stir more frequently; for a coarser consistency, stir less frequently.