Another Italian contribution to summer desserts, «granita» (pr. grah-nee-tah) is a grainy frozen mixture of sugar, water, and a flavoured liquid. Less rich and easier to prepare than its close cousin, the sorbet, «granita» is always a great hit with kids.
1 | melon, or cantaloupe | 800 g | |
2 tbsp | lemon juice, freshly squeezed | 3/4 lemon | |
1/2 cup | sugar, or to taste | 100 g | |
1 cup | water | 250 mL |
A blender or food processor will be very useful for this recipe.
For best flavour and consistency, serve the granita the same day you make it.
Unused granita may be kept 2 days in the refrigerator. Put it back in the freezer 30-40 min before serving and repeat the scraping operation.
per 1 serving (100 g)
Amount % Daily Value |
Calories 70 |
Fat 0 g 0 % |
Saturated
0 g
0 % |
Cholesterol 0 mg |
Sodium 10 mg 0 % |
Carbohydrate 17 g 6 % |
Fibre 0 g 1 % |
Sugars 17 g |
Net Carbs 17 g |
Protein 0 g |
Vitamin A 17 % |
Vitamin C 34 % |
Calcium 0 % |
Iron 1 % |
Food Group | Exchanges |
---|---|
Fruits | ½ |
Other Foods | 1 |
Yum! Perfect on a hot summer day. I used honeydew melon and it was delicious. It took longer than 40 minutes for mine to freeze, though (closer to 1 hour.)