Things I've learned so far this Summer: sipping on a glass of crisp and fruity Riesling makes hot days without air-conditioning worlds more bearable. Fish sauce is an excellent and surprisingly subtle addition to everything from sweet-leaning salads to simple weeknight pastas. It's my go-to "secret" ingredient of choice these days. Oh, and you can make a granita out of (nearly) anything liquid. Riesling spritzer granita, anyone?
Keep reading for a recipe for my granita obsession du jour.
A word on the granita: if you're liquid, sweet, and not too boozy (anything too alcoholic won't freeze properly), I'm coming for you — it's granita season. And with that, here's how to make granita out of (almost) anything:
- Taste your liquid. Is it intensely flavored? If not, consider adding a bit of extra acid, sugar, or salt to perk things up, as cold foods are less intensely flavored.
- Fill a shallow nonreactive dish up about halfway (you want room for the liquid to expand without making a mess), cover with plastic wrap, and place in the freezer.
- After an hour, remove from the freezer and scrape up the frozen bits with the tines of a fork. Place the dish back in the freezer and repeat roughly every half hour until completely frozen, about three to four hours.
- Fluff up with a fork before serving, and voilà, you've got granita!
While this tea-spiked treat is a current favorite, I'm looking forward to experimenting. I'd love to hear what you like to freeze and fluff up, granita style.
2 1/4 cups unsweetened iced black tea
1/2 cup plus 3 tablespoons freshly squeezed lemon juice
1/2 cup plus 1 tablespoons simple syrup
3/4 cup water
Lemon wheels, for garnish (optional)
- Carefully whisk together the iced tea, lemon juice, simple syrup, and water in an eight-by-eight-inch glass or ceramic dish, cover with plastic wrap, and place in the freezer.
- After an hour, remove from freezer and scrape up the frozen bits with the tines of a fork. Place back in freezer and repeat roughly every half hour until completely frozen, about three to four hours.
- Fluff up with a fork before serving and garnish with a lemon wheel, if desired.
Serves four to six.
- Cold tends to slightly dampen flavors, so we adapted the granita from a traditional Arnold Palmer recipe, compensating for this by bumping up the sugar and lemon juice.
- Desserts, Frozen