Cooking For Engineers Forum Index Cooking For Engineers
Analytical cooking discussed.
 FAQFAQ   SearchSearch   MemberlistMemberlist   UsergroupsUsergroups   RegisterRegister 
 ProfileProfile   Log in to check your private messagesLog in to check your private messages   Log inLog in 

Recipe File: Basic Granita

Post new topic   Reply to topic    Cooking For Engineers Forum Index -> Comments Forum
View previous topic :: View next topic  
Author Message
Cooking For Engineers

Joined: 10 May 2005
Posts: 16776765

PostPosted: Tue Mar 14, 2006 6:15 pm    Post subject: Recipe File: Basic Granita Reply with quote

Article Digest:
Granita is an easy and tasty treat for the summertime that doesn't require any special equipment. It can be made with virtually any sweet liquid - juice, diluted italian soda syrup, soft drinks, etc.

In a medium saucepan, combine the sugar and water and bring to a boil, stirring until the sugar dissolves. Let cool. Stir in the fruit juice and lemon juice and pour into a chilled 13- by 9-inch metal baking dish. Place in the freezer and freeze, stirring every 30 minutes until the mixture is firm.

Bring 1 cup water with 1/2 cup granulated sugar to a boil.

Allow sugar and water to cool to room temperature. Pour three cups of orange juice or other fruit juice into the cooled syrup.

Pour mixture into 13 x 9 in. baking pan and place in freezer. I had to use an 8 x8  in. pan because all my 13 x 9 in. pans were in use. It takes about twice as long to freeze in an 8 x 8 in. pan.

Every twenty minutes (forty if using an 8 x 8 in. pan), take the pan out and scrape the frozen mixture with a fork until all the frozen pieces are broken into small shavings and mixed well with the remaining liquid. Continue to freeze. Scrape every twenty minutes until no more liquid is in the granita.

I like to serve the granita in a wine glass with some lemon zest and a sprig of mint on top.

Basic Granita
1 cup watermixboilcoolmixfreeze scraping every 20 min.
1/2 cup sugar
3 cups fruit juice
2 tsp. lemon juice
Copyright Michael Chu 2004
Back to top
View user's profile Send private message

PostPosted: Tue Mar 14, 2006 6:16 pm    Post subject: Reply with quote

I add a few table spoons of vodka to keep the liquid from freezing too hard = less scraping
Back to top

PostPosted: Thu Apr 19, 2007 3:29 am    Post subject: Low Sugar Granita Reply with quote

Is there something that can be substituted for the sugar in the
basic granita? Yes, there is sugar in the fruit, but that would
generally be acceptable. ( Besides you don't have to do fruit juice,
kyou could use something like coffee. )

I can use a sugar substitute like Splenda, but sugar doesn't just add sweetness, it decreases the freezing point and makes the mixture
thicker. I don't think Splenda would do that.
Back to top
Michael Chu

Joined: 10 May 2005
Posts: 1654
Location: Austin, TX (USA)

PostPosted: Thu Apr 19, 2007 9:06 am    Post subject: Reply with quote

I'm not sure how substituting spleda will affect the freezing point, but if it doesn't lower it, they you can always add a little bit of vodka - just 1 Tbs. will make a difference to the texture without it being noticable in the final dessert.
Back to top
View user's profile Send private message Send e-mail

PostPosted: Wed Jul 04, 2007 3:13 am    Post subject: Reply with quote

When I was in Sicily, I tried some granita that had egg white added to it to alter the texture (not as coarse). Play around with it and let people know...
Back to top

PostPosted: Tue Jul 22, 2008 9:59 pm    Post subject: Reply with quote

Dinner with friends last Friday began with a glass of cucumber/Gerwertztraminer Granita and it was delicious. It actually tasted more like melon that cucumber.
The hostess made a simple syrup of 1 cup water and 1 cup sugar. Added 1 cup Gerwertztraminer white wine and the 'juice' of 1 cucumber. She seeded the cucumber and peeled it. You could probably put the cucumber in a blender after peeling and seeding and run it through a sieve if you don't have a juicer. It was a lovely refreshing beginning to a delicious meal.
You could let your imagination go wild with fresh berries and fruit that is in season now.
Back to top
Lauren @ Delicateflavors

Joined: 25 May 2010
Posts: 2
Location: Colorado

PostPosted: Fri May 28, 2010 12:32 pm    Post subject: Easy and refreshing! Reply with quote

What an easy and refreshing dish. I will have to come up with some different flavors for it. Hmmm..
Back to top
View user's profile Send private message

PostPosted: Thu Jun 10, 2010 11:50 am    Post subject: Basic Granita Reply with quote

As an easy way to present this, try cutting a pineapple in half, scraping out and pulping the flesh, which handily yields about 3 cups. Save the shells.

Prepare as per the recipe, then put granita into the shells to serve.
Back to top

PostPosted: Mon Jun 21, 2010 1:08 am    Post subject: great for breakfast! Reply with quote

I like to eat coffee granitas along with brioche for breakfast durring hot summer months!
Back to top

PostPosted: Tue May 17, 2011 2:21 am    Post subject: granita Reply with quote

Great, great suggestions. I just made a version of granita and looked up a recipe afterwards. Processed frozen cranberries & frozen raspberries & poured red wine over. Guess what it lacked was the lemon and simple syrup.

I wish there was a way to print out the recipe (not the table) and comments in a Word doc...?
Back to top

PostPosted: Mon Jun 06, 2011 8:54 am    Post subject: Granita Reply with quote

Hi, Thanks for the recipe, tried it yesterday .. it came out brilliant .. i tried it with a multivitamin juice i found at my local grocer .. it tastes like a fruit salad and it came out really good.. i added a tbsp of vodka as suggested here in comments .. dont know if it made a difference .. still i love vodka so why not Wink
Back to top

PostPosted: Tue Jun 14, 2011 5:05 am    Post subject: Cola Granitas, anyone? Reply with quote

I used 3 cups of cola instead of fruit juice. I'm hoping it turns out great. It's in the freezer right now.

I used 1/2 cup of sugar and 1 cup water and 3 cups cola. Smile
Back to top

PostPosted: Fri Jul 06, 2012 3:46 am    Post subject: Reply with quote Delete this post

I just wanted to say that I used Splenda because I didn't have sugar to make a Watermelon Granita and it turned out great.
Back to top
Display posts from previous:   
Post new topic   Reply to topic    Cooking For Engineers Forum Index -> Comments Forum All times are GMT
Page 1 of 1

Jump to:  
You cannot post new topics in this forum
You can reply to topics in this forum
You cannot edit your posts in this forum
You can delete your posts in this forum
You cannot vote in polls in this forum

Powered by phpBB © 2001, 2005 phpBB Group