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Lemon-Mint Granita

Lemon-Mint Granita

This tart granita is a perfect after-dinner treat

"Granitas are like sorbets’ messier cousins. This tart granita is a perfect after-dinner treat. The mint is subtle in this one—you will taste it after the cold, refreshing ice crystals have melted on your tongue. I also like to serve this as a palate cleanser if I’m serving a big meal."- Pamela Braun

Recipe excerpted with permission from FFrozen Paleo: Dairy-Free Ice Cream, Pops, Pies, Granitas, Sorbets, and More by Pamela Braun. To purchase your own copy, click here.

Ingredients

  • 1 Cup water
  • 1/4 Cup raw honey
  • 1/4 Cup loosely packed mint leaces
  • lemon zest from 1 lemon
  • 1/2 Cup freshly squeezed lemon juice (from 3-4 lemons)

Don’t Have an Ice Cream Maker? You Can Still Make a Granita

If you’ve never made a granita, a frozen Italian dessert made from sugar, water and assorted flavors, trust us when we assure you that you’re missing out. Originally from the island of Sicily, granitas have a texture that’s grainier than sorbets and Italian ice, but finer than snow cones, and in restaurants, they’re often served as desserts or as palate cleansers in between courses. Some common flavors include citrus and other fruit, coffee and tea, or wines and liqueurs.

The greatest thing about making a granita is the fact that anyone can do it. No ice cream maker or popsicle molds? No problem—there’s no special equipment required. For foolproof step-by-step instructions on making your own at home, keep reading.

We asked Jennifer Farley, creator, recipe developer and food photographer of the blog Savory Simple , for her basic recipe. Follow these steps with your favorite ingredients to make the frozen treat your own.

First, gather all of your ingredients. For 2 cups of granita you’ll need 1 cup of filtered water, 1/3 to 1/2 cup of sugar and approximately 1/2 cup of additional flavoring ingredients such as juice, fruit puree, coffee, liquor, etc. These ingredient measurements can be adjusted to taste. If you use alcohol in your granita the final consistency will be less firm.

Next, make a simple syrup. Combine the water and sugar in a saucepan and simmer on medium heat until the sugar dissolves.

Remove the pot from the heat and add zest or flavorings. At this point, add any solid flavoring agents such as zest, spices or fresh herbs (if using) and allow the flavors to steep for 30 minutes while the mixture cools. Strain any solids from the syrup and stir in the additional liquids.

Pour the mixture into a flat-bottomed pan or glass dish. Place in the freezer for 30 minutes.

Stir the mixture very thoroughly with a fork and allow it to freeze for another 30 minutes.

Repeat this process every 30 minutes for 3 to 4 hours. Make sure to mix the granita well every time, scraping down the sides. The idea is to prevent ice crystals from forming so you wind up with a consistency similar to sorbet (if the mixture isn’t stirred thoroughly you might wind up with small blocks of ice). Three hours will give you a good granita, but four hours will guarantee the consistency is smooth. I recommend serving the dessert immediately, but it will hold for 24 hours.

Here are several fabulous granita recipes from Williams-Sonoma and Savory Simple :


Don’t Have an Ice Cream Maker? You Can Still Make a Granita

If you’ve never made a granita, a frozen Italian dessert made from sugar, water and assorted flavors, trust us when we assure you that you’re missing out. Originally from the island of Sicily, granitas have a texture that’s grainier than sorbets and Italian ice, but finer than snow cones, and in restaurants, they’re often served as desserts or as palate cleansers in between courses. Some common flavors include citrus and other fruit, coffee and tea, or wines and liqueurs.

The greatest thing about making a granita is the fact that anyone can do it. No ice cream maker or popsicle molds? No problem—there’s no special equipment required. For foolproof step-by-step instructions on making your own at home, keep reading.

We asked Jennifer Farley, creator, recipe developer and food photographer of the blog Savory Simple , for her basic recipe. Follow these steps with your favorite ingredients to make the frozen treat your own.

First, gather all of your ingredients. For 2 cups of granita you’ll need 1 cup of filtered water, 1/3 to 1/2 cup of sugar and approximately 1/2 cup of additional flavoring ingredients such as juice, fruit puree, coffee, liquor, etc. These ingredient measurements can be adjusted to taste. If you use alcohol in your granita the final consistency will be less firm.

Next, make a simple syrup. Combine the water and sugar in a saucepan and simmer on medium heat until the sugar dissolves.

Remove the pot from the heat and add zest or flavorings. At this point, add any solid flavoring agents such as zest, spices or fresh herbs (if using) and allow the flavors to steep for 30 minutes while the mixture cools. Strain any solids from the syrup and stir in the additional liquids.

Pour the mixture into a flat-bottomed pan or glass dish. Place in the freezer for 30 minutes.

Stir the mixture very thoroughly with a fork and allow it to freeze for another 30 minutes.

Repeat this process every 30 minutes for 3 to 4 hours. Make sure to mix the granita well every time, scraping down the sides. The idea is to prevent ice crystals from forming so you wind up with a consistency similar to sorbet (if the mixture isn’t stirred thoroughly you might wind up with small blocks of ice). Three hours will give you a good granita, but four hours will guarantee the consistency is smooth. I recommend serving the dessert immediately, but it will hold for 24 hours.

Here are several fabulous granita recipes from Williams-Sonoma and Savory Simple :


Don’t Have an Ice Cream Maker? You Can Still Make a Granita

If you’ve never made a granita, a frozen Italian dessert made from sugar, water and assorted flavors, trust us when we assure you that you’re missing out. Originally from the island of Sicily, granitas have a texture that’s grainier than sorbets and Italian ice, but finer than snow cones, and in restaurants, they’re often served as desserts or as palate cleansers in between courses. Some common flavors include citrus and other fruit, coffee and tea, or wines and liqueurs.

The greatest thing about making a granita is the fact that anyone can do it. No ice cream maker or popsicle molds? No problem—there’s no special equipment required. For foolproof step-by-step instructions on making your own at home, keep reading.

We asked Jennifer Farley, creator, recipe developer and food photographer of the blog Savory Simple , for her basic recipe. Follow these steps with your favorite ingredients to make the frozen treat your own.

First, gather all of your ingredients. For 2 cups of granita you’ll need 1 cup of filtered water, 1/3 to 1/2 cup of sugar and approximately 1/2 cup of additional flavoring ingredients such as juice, fruit puree, coffee, liquor, etc. These ingredient measurements can be adjusted to taste. If you use alcohol in your granita the final consistency will be less firm.

Next, make a simple syrup. Combine the water and sugar in a saucepan and simmer on medium heat until the sugar dissolves.

Remove the pot from the heat and add zest or flavorings. At this point, add any solid flavoring agents such as zest, spices or fresh herbs (if using) and allow the flavors to steep for 30 minutes while the mixture cools. Strain any solids from the syrup and stir in the additional liquids.

Pour the mixture into a flat-bottomed pan or glass dish. Place in the freezer for 30 minutes.

Stir the mixture very thoroughly with a fork and allow it to freeze for another 30 minutes.

Repeat this process every 30 minutes for 3 to 4 hours. Make sure to mix the granita well every time, scraping down the sides. The idea is to prevent ice crystals from forming so you wind up with a consistency similar to sorbet (if the mixture isn’t stirred thoroughly you might wind up with small blocks of ice). Three hours will give you a good granita, but four hours will guarantee the consistency is smooth. I recommend serving the dessert immediately, but it will hold for 24 hours.

Here are several fabulous granita recipes from Williams-Sonoma and Savory Simple :


Don’t Have an Ice Cream Maker? You Can Still Make a Granita

If you’ve never made a granita, a frozen Italian dessert made from sugar, water and assorted flavors, trust us when we assure you that you’re missing out. Originally from the island of Sicily, granitas have a texture that’s grainier than sorbets and Italian ice, but finer than snow cones, and in restaurants, they’re often served as desserts or as palate cleansers in between courses. Some common flavors include citrus and other fruit, coffee and tea, or wines and liqueurs.

The greatest thing about making a granita is the fact that anyone can do it. No ice cream maker or popsicle molds? No problem—there’s no special equipment required. For foolproof step-by-step instructions on making your own at home, keep reading.

We asked Jennifer Farley, creator, recipe developer and food photographer of the blog Savory Simple , for her basic recipe. Follow these steps with your favorite ingredients to make the frozen treat your own.

First, gather all of your ingredients. For 2 cups of granita you’ll need 1 cup of filtered water, 1/3 to 1/2 cup of sugar and approximately 1/2 cup of additional flavoring ingredients such as juice, fruit puree, coffee, liquor, etc. These ingredient measurements can be adjusted to taste. If you use alcohol in your granita the final consistency will be less firm.

Next, make a simple syrup. Combine the water and sugar in a saucepan and simmer on medium heat until the sugar dissolves.

Remove the pot from the heat and add zest or flavorings. At this point, add any solid flavoring agents such as zest, spices or fresh herbs (if using) and allow the flavors to steep for 30 minutes while the mixture cools. Strain any solids from the syrup and stir in the additional liquids.

Pour the mixture into a flat-bottomed pan or glass dish. Place in the freezer for 30 minutes.

Stir the mixture very thoroughly with a fork and allow it to freeze for another 30 minutes.

Repeat this process every 30 minutes for 3 to 4 hours. Make sure to mix the granita well every time, scraping down the sides. The idea is to prevent ice crystals from forming so you wind up with a consistency similar to sorbet (if the mixture isn’t stirred thoroughly you might wind up with small blocks of ice). Three hours will give you a good granita, but four hours will guarantee the consistency is smooth. I recommend serving the dessert immediately, but it will hold for 24 hours.

Here are several fabulous granita recipes from Williams-Sonoma and Savory Simple :


Don’t Have an Ice Cream Maker? You Can Still Make a Granita

If you’ve never made a granita, a frozen Italian dessert made from sugar, water and assorted flavors, trust us when we assure you that you’re missing out. Originally from the island of Sicily, granitas have a texture that’s grainier than sorbets and Italian ice, but finer than snow cones, and in restaurants, they’re often served as desserts or as palate cleansers in between courses. Some common flavors include citrus and other fruit, coffee and tea, or wines and liqueurs.

The greatest thing about making a granita is the fact that anyone can do it. No ice cream maker or popsicle molds? No problem—there’s no special equipment required. For foolproof step-by-step instructions on making your own at home, keep reading.

We asked Jennifer Farley, creator, recipe developer and food photographer of the blog Savory Simple , for her basic recipe. Follow these steps with your favorite ingredients to make the frozen treat your own.

First, gather all of your ingredients. For 2 cups of granita you’ll need 1 cup of filtered water, 1/3 to 1/2 cup of sugar and approximately 1/2 cup of additional flavoring ingredients such as juice, fruit puree, coffee, liquor, etc. These ingredient measurements can be adjusted to taste. If you use alcohol in your granita the final consistency will be less firm.

Next, make a simple syrup. Combine the water and sugar in a saucepan and simmer on medium heat until the sugar dissolves.

Remove the pot from the heat and add zest or flavorings. At this point, add any solid flavoring agents such as zest, spices or fresh herbs (if using) and allow the flavors to steep for 30 minutes while the mixture cools. Strain any solids from the syrup and stir in the additional liquids.

Pour the mixture into a flat-bottomed pan or glass dish. Place in the freezer for 30 minutes.

Stir the mixture very thoroughly with a fork and allow it to freeze for another 30 minutes.

Repeat this process every 30 minutes for 3 to 4 hours. Make sure to mix the granita well every time, scraping down the sides. The idea is to prevent ice crystals from forming so you wind up with a consistency similar to sorbet (if the mixture isn’t stirred thoroughly you might wind up with small blocks of ice). Three hours will give you a good granita, but four hours will guarantee the consistency is smooth. I recommend serving the dessert immediately, but it will hold for 24 hours.

Here are several fabulous granita recipes from Williams-Sonoma and Savory Simple :


Don’t Have an Ice Cream Maker? You Can Still Make a Granita

If you’ve never made a granita, a frozen Italian dessert made from sugar, water and assorted flavors, trust us when we assure you that you’re missing out. Originally from the island of Sicily, granitas have a texture that’s grainier than sorbets and Italian ice, but finer than snow cones, and in restaurants, they’re often served as desserts or as palate cleansers in between courses. Some common flavors include citrus and other fruit, coffee and tea, or wines and liqueurs.

The greatest thing about making a granita is the fact that anyone can do it. No ice cream maker or popsicle molds? No problem—there’s no special equipment required. For foolproof step-by-step instructions on making your own at home, keep reading.

We asked Jennifer Farley, creator, recipe developer and food photographer of the blog Savory Simple , for her basic recipe. Follow these steps with your favorite ingredients to make the frozen treat your own.

First, gather all of your ingredients. For 2 cups of granita you’ll need 1 cup of filtered water, 1/3 to 1/2 cup of sugar and approximately 1/2 cup of additional flavoring ingredients such as juice, fruit puree, coffee, liquor, etc. These ingredient measurements can be adjusted to taste. If you use alcohol in your granita the final consistency will be less firm.

Next, make a simple syrup. Combine the water and sugar in a saucepan and simmer on medium heat until the sugar dissolves.

Remove the pot from the heat and add zest or flavorings. At this point, add any solid flavoring agents such as zest, spices or fresh herbs (if using) and allow the flavors to steep for 30 minutes while the mixture cools. Strain any solids from the syrup and stir in the additional liquids.

Pour the mixture into a flat-bottomed pan or glass dish. Place in the freezer for 30 minutes.

Stir the mixture very thoroughly with a fork and allow it to freeze for another 30 minutes.

Repeat this process every 30 minutes for 3 to 4 hours. Make sure to mix the granita well every time, scraping down the sides. The idea is to prevent ice crystals from forming so you wind up with a consistency similar to sorbet (if the mixture isn’t stirred thoroughly you might wind up with small blocks of ice). Three hours will give you a good granita, but four hours will guarantee the consistency is smooth. I recommend serving the dessert immediately, but it will hold for 24 hours.

Here are several fabulous granita recipes from Williams-Sonoma and Savory Simple :


Don’t Have an Ice Cream Maker? You Can Still Make a Granita

If you’ve never made a granita, a frozen Italian dessert made from sugar, water and assorted flavors, trust us when we assure you that you’re missing out. Originally from the island of Sicily, granitas have a texture that’s grainier than sorbets and Italian ice, but finer than snow cones, and in restaurants, they’re often served as desserts or as palate cleansers in between courses. Some common flavors include citrus and other fruit, coffee and tea, or wines and liqueurs.

The greatest thing about making a granita is the fact that anyone can do it. No ice cream maker or popsicle molds? No problem—there’s no special equipment required. For foolproof step-by-step instructions on making your own at home, keep reading.

We asked Jennifer Farley, creator, recipe developer and food photographer of the blog Savory Simple , for her basic recipe. Follow these steps with your favorite ingredients to make the frozen treat your own.

First, gather all of your ingredients. For 2 cups of granita you’ll need 1 cup of filtered water, 1/3 to 1/2 cup of sugar and approximately 1/2 cup of additional flavoring ingredients such as juice, fruit puree, coffee, liquor, etc. These ingredient measurements can be adjusted to taste. If you use alcohol in your granita the final consistency will be less firm.

Next, make a simple syrup. Combine the water and sugar in a saucepan and simmer on medium heat until the sugar dissolves.

Remove the pot from the heat and add zest or flavorings. At this point, add any solid flavoring agents such as zest, spices or fresh herbs (if using) and allow the flavors to steep for 30 minutes while the mixture cools. Strain any solids from the syrup and stir in the additional liquids.

Pour the mixture into a flat-bottomed pan or glass dish. Place in the freezer for 30 minutes.

Stir the mixture very thoroughly with a fork and allow it to freeze for another 30 minutes.

Repeat this process every 30 minutes for 3 to 4 hours. Make sure to mix the granita well every time, scraping down the sides. The idea is to prevent ice crystals from forming so you wind up with a consistency similar to sorbet (if the mixture isn’t stirred thoroughly you might wind up with small blocks of ice). Three hours will give you a good granita, but four hours will guarantee the consistency is smooth. I recommend serving the dessert immediately, but it will hold for 24 hours.

Here are several fabulous granita recipes from Williams-Sonoma and Savory Simple :


Don’t Have an Ice Cream Maker? You Can Still Make a Granita

If you’ve never made a granita, a frozen Italian dessert made from sugar, water and assorted flavors, trust us when we assure you that you’re missing out. Originally from the island of Sicily, granitas have a texture that’s grainier than sorbets and Italian ice, but finer than snow cones, and in restaurants, they’re often served as desserts or as palate cleansers in between courses. Some common flavors include citrus and other fruit, coffee and tea, or wines and liqueurs.

The greatest thing about making a granita is the fact that anyone can do it. No ice cream maker or popsicle molds? No problem—there’s no special equipment required. For foolproof step-by-step instructions on making your own at home, keep reading.

We asked Jennifer Farley, creator, recipe developer and food photographer of the blog Savory Simple , for her basic recipe. Follow these steps with your favorite ingredients to make the frozen treat your own.

First, gather all of your ingredients. For 2 cups of granita you’ll need 1 cup of filtered water, 1/3 to 1/2 cup of sugar and approximately 1/2 cup of additional flavoring ingredients such as juice, fruit puree, coffee, liquor, etc. These ingredient measurements can be adjusted to taste. If you use alcohol in your granita the final consistency will be less firm.

Next, make a simple syrup. Combine the water and sugar in a saucepan and simmer on medium heat until the sugar dissolves.

Remove the pot from the heat and add zest or flavorings. At this point, add any solid flavoring agents such as zest, spices or fresh herbs (if using) and allow the flavors to steep for 30 minutes while the mixture cools. Strain any solids from the syrup and stir in the additional liquids.

Pour the mixture into a flat-bottomed pan or glass dish. Place in the freezer for 30 minutes.

Stir the mixture very thoroughly with a fork and allow it to freeze for another 30 minutes.

Repeat this process every 30 minutes for 3 to 4 hours. Make sure to mix the granita well every time, scraping down the sides. The idea is to prevent ice crystals from forming so you wind up with a consistency similar to sorbet (if the mixture isn’t stirred thoroughly you might wind up with small blocks of ice). Three hours will give you a good granita, but four hours will guarantee the consistency is smooth. I recommend serving the dessert immediately, but it will hold for 24 hours.

Here are several fabulous granita recipes from Williams-Sonoma and Savory Simple :


Don’t Have an Ice Cream Maker? You Can Still Make a Granita

If you’ve never made a granita, a frozen Italian dessert made from sugar, water and assorted flavors, trust us when we assure you that you’re missing out. Originally from the island of Sicily, granitas have a texture that’s grainier than sorbets and Italian ice, but finer than snow cones, and in restaurants, they’re often served as desserts or as palate cleansers in between courses. Some common flavors include citrus and other fruit, coffee and tea, or wines and liqueurs.

The greatest thing about making a granita is the fact that anyone can do it. No ice cream maker or popsicle molds? No problem—there’s no special equipment required. For foolproof step-by-step instructions on making your own at home, keep reading.

We asked Jennifer Farley, creator, recipe developer and food photographer of the blog Savory Simple , for her basic recipe. Follow these steps with your favorite ingredients to make the frozen treat your own.

First, gather all of your ingredients. For 2 cups of granita you’ll need 1 cup of filtered water, 1/3 to 1/2 cup of sugar and approximately 1/2 cup of additional flavoring ingredients such as juice, fruit puree, coffee, liquor, etc. These ingredient measurements can be adjusted to taste. If you use alcohol in your granita the final consistency will be less firm.

Next, make a simple syrup. Combine the water and sugar in a saucepan and simmer on medium heat until the sugar dissolves.

Remove the pot from the heat and add zest or flavorings. At this point, add any solid flavoring agents such as zest, spices or fresh herbs (if using) and allow the flavors to steep for 30 minutes while the mixture cools. Strain any solids from the syrup and stir in the additional liquids.

Pour the mixture into a flat-bottomed pan or glass dish. Place in the freezer for 30 minutes.

Stir the mixture very thoroughly with a fork and allow it to freeze for another 30 minutes.

Repeat this process every 30 minutes for 3 to 4 hours. Make sure to mix the granita well every time, scraping down the sides. The idea is to prevent ice crystals from forming so you wind up with a consistency similar to sorbet (if the mixture isn’t stirred thoroughly you might wind up with small blocks of ice). Three hours will give you a good granita, but four hours will guarantee the consistency is smooth. I recommend serving the dessert immediately, but it will hold for 24 hours.

Here are several fabulous granita recipes from Williams-Sonoma and Savory Simple :


Don’t Have an Ice Cream Maker? You Can Still Make a Granita

If you’ve never made a granita, a frozen Italian dessert made from sugar, water and assorted flavors, trust us when we assure you that you’re missing out. Originally from the island of Sicily, granitas have a texture that’s grainier than sorbets and Italian ice, but finer than snow cones, and in restaurants, they’re often served as desserts or as palate cleansers in between courses. Some common flavors include citrus and other fruit, coffee and tea, or wines and liqueurs.

The greatest thing about making a granita is the fact that anyone can do it. No ice cream maker or popsicle molds? No problem—there’s no special equipment required. For foolproof step-by-step instructions on making your own at home, keep reading.

We asked Jennifer Farley, creator, recipe developer and food photographer of the blog Savory Simple , for her basic recipe. Follow these steps with your favorite ingredients to make the frozen treat your own.

First, gather all of your ingredients. For 2 cups of granita you’ll need 1 cup of filtered water, 1/3 to 1/2 cup of sugar and approximately 1/2 cup of additional flavoring ingredients such as juice, fruit puree, coffee, liquor, etc. These ingredient measurements can be adjusted to taste. If you use alcohol in your granita the final consistency will be less firm.

Next, make a simple syrup. Combine the water and sugar in a saucepan and simmer on medium heat until the sugar dissolves.

Remove the pot from the heat and add zest or flavorings. At this point, add any solid flavoring agents such as zest, spices or fresh herbs (if using) and allow the flavors to steep for 30 minutes while the mixture cools. Strain any solids from the syrup and stir in the additional liquids.

Pour the mixture into a flat-bottomed pan or glass dish. Place in the freezer for 30 minutes.

Stir the mixture very thoroughly with a fork and allow it to freeze for another 30 minutes.

Repeat this process every 30 minutes for 3 to 4 hours. Make sure to mix the granita well every time, scraping down the sides. The idea is to prevent ice crystals from forming so you wind up with a consistency similar to sorbet (if the mixture isn’t stirred thoroughly you might wind up with small blocks of ice). Three hours will give you a good granita, but four hours will guarantee the consistency is smooth. I recommend serving the dessert immediately, but it will hold for 24 hours.

Here are several fabulous granita recipes from Williams-Sonoma and Savory Simple :


Watch the video: Mint Granita Recipe - So light and refreshing! (December 2021).