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Lemon Verbena Granita

Serious Eats Nancy Olson Post a comment

If you cannot find fresh lemon verbena you could substitute fresh lemon balm or lemon thyme for the lemon verbena. (I would not suggest using dried lemon verbena. It doesn't have the same bright, fresh flavor.) More

Mint and Green Chile Granita

Serious Eats Max Falkowitz Post a comment

Brought to you by Häagen-Dazs® brand ice cream. Visit facebook.com/HaagenDazsUS to learn more about tastes and experiences that are made like no other®. Like many granitas, this isn't so much a recipe as a guideline. Herbs and chiles vary... More

The Secret Ingredient (Pastis): Pastis and Mint Granita

Serious Eats Kerry Saretsky 1 comment

This granita is a cross between a cocktail, a dessert, and a palate-cleanser. Unusual and potent in flavor, it adds a touch of the exotic to the daily dessert grind. More

Manischewitz Granita

Serious Eats Kerry Saretsky 3 comments

This recipe provides a new way to dress up this old kosher standby, by freezing it into sweet, alcoholic, garnet-colored snowflakes. This recipe has one ingredient, and one step. And it has wow-factor and whimsy. L'chaim! More

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