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Recipe Detail Page
Granita Parfait
Summer 2012
Granita is a delicate form of ice that, unlike its fancy cousin, sorbet, requires only a fork to make. Granita is often served as a between-course palate cleanser in swish restaurants. With a little extra effort and a creative presentation, it’s easily transformed into an elegant and refreshing spalike dessert. Drizzle an ounce of vodka or Campari overtop and you’ve got a slushie for discriminating adults. When available, substitute blood oranges, pink grapefruits, Meyer lemons or other exotic citrus.
2/3 cup (150 mL) freshly squeezed orange juice
2/3 cup (150 mL) freshly squeezed lemon juice
2/3 cup (150 mL) freshly squeezed lime juice
½ cup (125 mL) granulated sugar, ideally super fine
1 Pour juices into 3 separate bowls. Taste each juice, then sweeten to a level that is pleasing but not cloyingly sweet. (Add sugar in 1-tbsp (15-mL) increments, let dissolve, stir and re-taste.) In all likelihood, the orange juice will not require any sugar.
2 Pour each juice into individual loaf pans, or similar-sized baking dishes or plastic containers. Ideally, juice shouldn’t be more than ½ inch (1 cm) deep. Place in freezer. At the same time, put 4 Martini glasses or champagne flutes in the freezer to chill.
3 After 30 minutes, remove pans from freezer and use a fork to stir the slush. Immediately return to freezer.
4 After another 30 minutes, remove pans from freezer and use a fork to blend the frozen bits with the slushy liquid. Immediately return to freezer.
5 One hour later, or when juice is frozen solid, use a fork to mash the ice into crystals. Layer individual ices. Serve immediately in pre-chilled glasses. Or store in the freezer in airtight containers.
Makes 4 servings
TIP Granita can (and should) be made earlier in the day, or even days before. It easily lasts for a week when kept in the freezer in a tightly sealed container.
