Inspired by classic strawberry shortcake, this reinvented version is made with three forms of strawberry (macerated, powdered, pudding), features ginger-and-lemongrass-flavored choux pastry puff, and is topped with light, refreshing buttermilk granita. It's not traditional, but it is an explosion of flavors and textures that's absolutely worth making.
'granita' on Serious Eats
This granita made from buttermilk is light and refreshing, with soft crystals of ice softly melting on your tongue. It's what snowflakes should taste like when we catch them in our mouths. It also requires no special equipment: A freezer and a fork are all you need.
Making bright and tart Lemon Italian Ice at home is super easy. All you need is some sugar, water, a whole bunch of lemon and some lemon extract.
A refreshing shaved ice topped with light grass jelly and a hit of condensed milk. Orange juice is mixed with lime to approximate the flavor of Southeast Asian calamansi lime.
No ice cream maker? No problem! This frozen chocolate granita is the perfect dessert to cool you down and settle that chocolate fix.
Making shaved ice using this technique is incredibly easy.
Looking for a way to mix things up in the cocktail department, I paired fruity shaved ice with cool sake to create a delicious, boozy granita. I used a cantaloupe because of its sweet and musky flavor and added a little fresh ginger and lime juice to jazz it up.
This simple, refreshing dessert is a great option if you want a frozen treat but don't have an ice cream maker.
I often hear people lament their inability to make frozen desserts for lack of equipment. But nothing's quite as satisfying as pulling dessert out of the freezer at the end of a long meal—nodding, yes, it is homemade. For these occasions, we have granita, one of the easiest and most elegant desserts ever made. The ingredients couldn't be simpler, the technique no more elementary. And they wake up the palate like nothing else. No ice cream maker required.
Our first Cook the Book column of 2011 is going to feature Amanda Hesser's newly released The Essential New York Times Cookbook, a compilation favorite recipes spanning the paper's 160 years. As an intro to the feature we thought we'd bring you a sneak peak: a Bourbon Slush perfect for New Year's Eve.
The solution to my temporary lack of an ice cream maker was simple and refreshing Blueberry Orange Basil Granita. The granita originated in Sicily and I've always thought of it as the Italian version of a slushie. I adapted this recipe from a basic template outlined in The Ciao Bella Book of Gelato and Sorbetto. Blueberries and orange juice are pureed and then placed in a shallow pan in the freezer. The mixture is chilled for 3 to 4 hours, and stirred every half hour to break up the forming ice crystals. When finished the granita should be almost frozen and then scraped into light flakes of shaved ice.