Food

Granita - the correct/ideal texture?

This is something I've been wondering for awhile. To me, granita should look like icy little chunks. The tiny icy chunks are distinctly separated and when you eat it you can really feel the crunch.

However, I've seen granita recipes with photographs that suggest something else - I've seen granita photos where they look more like a scoop of sorbet, or some that look more like a slushy drink.

So I'm well confused. What is real traditional granita supposed to be like?

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