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Entries tagged with 'granita'

Strawberry Shortcake on Steroids

Serious Eats Ideas in Food 2 comments

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. More

Cool and Refreshing Buttermilk Granita

Serious Eats Ideas in Food 4 comments

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. More

Lemon Italian Ice

Serious Eats Alexandra Penfold 2 comments

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. More

Ersatz Calamansi Lime Shaved Ice with Grass Jelly

Serious Eats Max Falkowitz Post a comment

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. More

Double Dark Chocolate Granita

Serious Eats Yvonne Ruperti 7 comments

No ice cream maker? No problem! This frozen chocolate granita is the perfect dessert to cool you down and settle that chocolate fix. More

Green Coconut and Grapefruit Shaved Ice

Serious Eats Ethan Frisch Post a comment

Making shaved ice using this technique is incredibly easy. More

Drinking in Season: Sake Melon Slush

Serious Eats Kelly Carámbula 1 comment

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. More

Mint Lime Granita

Serious Eats Carrie Vasios Mullins 1 comment

This simple, refreshing dessert is a great option if you want a frozen treat but don't have an ice cream maker. More

Scooped: Prosecco, Lemon, and Ginger Granita

Serious Eats Max Falkowitz 3 comments

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. More

Bourbon Slush

Serious Eats Caroline Russock 1 comment

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. More

Cook the Book: Blueberry Orange Basil Granita

Serious Eats Caroline Russock 7 comments

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. More

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