I never knew what a granita was until I started working in fine dining Italian restaurant that was later sold and became a French style brassiere. Andy Tenaglia, the very talented chef and owner of Lagniappe Brassiere, was a true inspiration to me. Fearless and innovative, his unique approach to the restaurant featured a menu that changed on a daily basis. This is where I learned of and about granitas. Although these particular granitas were never on the menu, they are some of my favorites. The scraping with a fork is very important: Granitas should resemble the texture of a snowcone. They are perfect for summer desserts and lend themselves well to the inspiration of amazing summer cocktails.
Granny Smith, Ginger & Basil Granita
4 1/2 lb Granny Smith apples
1 (500-mg) tablet vitamin C, crushed
1/4 cup fresh lemon juice
1 (2-inch) piece peeled fresh ginger
1/2 cup sugar
1 tablespoon finely chopped fresh basil
Slice apples and process enough slices in juicer, skimming and discarding any foam, to measure 3 1/2 cups juice, then transfer juice to a large bowl and stir in vitamin C and lemon juice. Process ginger in juicer, then stir 1 tablespoon ginger juice into apple juice. Pulse together sugar and basil in a blender until sugar is bright green and basil is finely ground, then stir into apple juice until sugar is dissolved. Let stand 5 minutes, then pour through a fine-mesh sieve into an 8- to 9-inch metal baking pan. Freeze, stirring and crushing lumps with a fork every hour, until evenly frozen, 3 to 4 hours. Scrape with a fork to lighten texture, crushing any lumps.
4 1/2 lb Granny Smith apples
1 (500-mg) tablet vitamin C, crushed
1/4 cup fresh lemon juice
1 (2-inch) piece peeled fresh ginger
1/2 cup sugar
1 tablespoon finely chopped fresh basil
Slice apples and process enough slices in juicer, skimming and discarding any foam, to measure 3 1/2 cups juice, then transfer juice to a large bowl and stir in vitamin C and lemon juice. Process ginger in juicer, then stir 1 tablespoon ginger juice into apple juice. Pulse together sugar and basil in a blender until sugar is bright green and basil is finely ground, then stir into apple juice until sugar is dissolved. Let stand 5 minutes, then pour through a fine-mesh sieve into an 8- to 9-inch metal baking pan. Freeze, stirring and crushing lumps with a fork every hour, until evenly frozen, 3 to 4 hours. Scrape with a fork to lighten texture, crushing any lumps.
Rhubarb Lambrusco Granita
1 cup Lambrusco wine
1/2 cup water
3/4 cup plus 2 tablespoons superfine granulated sugar
1 pound rhubarb stalks, trimmed and cut crosswise into 1/2-inch pieces (3 cups)
1 teaspoon fresh lemon juice
Bring wine to a boil with water and sugar, stirring, in a 4-quart heavy pot. Add rhubarb and simmer, covered, stirring occasionally, until very tender and beginning to fall apart, 5 to 7 minutes. Purée in a food processor with lemon juice until smooth, then force through a coarse sieve into an 8- to 9-inch baking pan, pressing hard on solids (discard solids). Freeze, stirring and crushing lumps with a fork every 1 1/2 hours, until evenly frozen, about 8 hours total. Scrape granita with a fork to lighten texture, crushing any lumps. Serve immediately or freeze, covered, up to 3 days (rescrape to lighten texture again if necessary).
Coffee Granita
1 cup Lambrusco wine
1/2 cup water
3/4 cup plus 2 tablespoons superfine granulated sugar
1 pound rhubarb stalks, trimmed and cut crosswise into 1/2-inch pieces (3 cups)
1 teaspoon fresh lemon juice
Bring wine to a boil with water and sugar, stirring, in a 4-quart heavy pot. Add rhubarb and simmer, covered, stirring occasionally, until very tender and beginning to fall apart, 5 to 7 minutes. Purée in a food processor with lemon juice until smooth, then force through a coarse sieve into an 8- to 9-inch baking pan, pressing hard on solids (discard solids). Freeze, stirring and crushing lumps with a fork every 1 1/2 hours, until evenly frozen, about 8 hours total. Scrape granita with a fork to lighten texture, crushing any lumps. Serve immediately or freeze, covered, up to 3 days (rescrape to lighten texture again if necessary).
Coffee Granita
4 cups freshly brewed strong coffee
(6 cups water and 2 1/2 cups ground French roast coffee)
1 cup sugar
1 tablespoon grated orange peel
1 teaspoon vanilla extract
1 tablespoon sambuca or other anise-flavored liqueur
(6 cups water and 2 1/2 cups ground French roast coffee)
1 cup sugar
1 tablespoon grated orange peel
1 teaspoon vanilla extract
1 tablespoon sambuca or other anise-flavored liqueur
Stir first 4 ingredients in bowl until sugar dissolves. Pour into 13x9x2-inch metal pan. Chill 2 hours; mix in sambuca. Freeze coffee mixture until icy at edge of pan, about 45 minutes. Whisk to distribute frozen portions evenly. Freeze again until icy at edge of pan and overall texture is slushy, about 45 minutes. Whisk to distribute frozen portions evenly. Then freeze until solid, about 3 hours. Using fork, scrape granita down length of pan, forming icy flakes. Freeze at least 1 hour.
Granita is best served the day it is made, but it will keep, covered and frozen, 3 days (rescrape to lighten texture again if necessary).
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