WHAT? Fruity snow. The inspiration behind granita is said to have originated in the Middle East where sharbat (an iced fruit drink and progenitor of today’s sherbet) was popular. When the Arabs moved into Sicily, they brought their frozen treat with them, which the Italians adapted to create one of the country’s most iconic desserts. Granita is extremely simple to make if you have a few hours to spare. The first step is creating the base, which is just three ingredients: water, sugar, and the flavoring of your choice. Most commonly, granita is flavored with fresh fruit like strawberries, mango, or watermelon that is cooked down to a purée. However, flavorings can vary from lemon to mocha to sake. These ingredients are simmered together until they form a syrup, which is then poured into a flat pan for freezing. The granita must be stirred every 30 minutes while in the freezer in order to achieve the perfect consistency. If not, the syrup will simply freeze into small mounds of ice. Fewer hours stirring yields a flakier granita, while more hours of arm work and patience yield a smoother granita, similar in texture to sorbet. This dessert can be topped with ricotta, whipped cream, yogurt, or fresh berries. It’s hard to resist eating granita in one bite—just beware of the brain freeze that's sure to ensue!
WHERE? Ultimate Surf and Turf at the Beard House
WHEN? Monday, June 6, 2016
HOW? Hog Island Oysters with Chorizo Crisps and Yuzu–Mint Granita