The concept of freezing can be metaphorical, like freezing in time, or it can be literal, capturing the essence of something. Sicilians, the creators of granita, understand the power of freezing to preserve flavor. Granita is a simple sorbet-like dessert made with ripe fruit, wine, or chocolate, allowing the full flavor to shine through without any distractions. It’s not only a refreshing treat, but also a way to celebrate the bountiful flavors of summer.
One delicious recipe is for poached peaches with rosé granita. You can make both the peaches and the granita ahead of time, making it perfect for entertaining. The peaches can also be enjoyed with yogurt, so feel free to make extra. Instead of using vanilla beans, a spent vanilla pod or a quarter-teaspoon of vanilla bean extract can be used.
To prepare the peaches, place them skin side up in a sauté pan along with the wine, sugar, lemon peel, vanilla pod, and rose water. Simmer for five minutes, then gently turn the peaches and simmer for another five minutes until they are cooked but still firm. Transfer the peaches and poaching liquid to a bowl and refrigerate until cooled.
Strain most of the poaching liquid into a metal tray, reserving three tablespoons. Stir in lemon juice and remaining rose water, then freeze until solid. Peel the peaches and discard the skin, lemon peel, and vanilla pods. Return the peaches to the fridge.
Scrape the frozen peach syrup with a fork until it becomes crystalline, then return it to the freezer. To serve, divide creme fraiche among bowls, top each with a peach half and a teaspoon of the reserved syrup, and pile the granita on top.
Another delightful recipe is chocolate granita with vanilla creme fraiche and chocolate curls. This easy dessert is perfect for summer entertaining. Instead of shaving a chocolate bar with a knife, you can also grate it. If you prefer, you can make it dairy-free by omitting the cream or using a plant-based alternative.
To make the granita, combine espresso, water, demerara sugar, vanilla bean paste, and sea salt in a saucepan. Cook until simmering and the sugar is dissolved. Whisk in cocoa to make a smooth paste, then let it cool. Pour the mixture into a container and freeze until ice crystals start to form. Stir the crystals every hour until you have separate icy pieces.
Prepare the creme fraiche by stirring in caster sugar and vanilla. Divide half of it into frozen glasses and top with the granita. Add the rest of the creme fraiche and sprinkle with chocolate curls.
Lastly, there’s cantaloupe granita with lime and tequila. This recipe is a great way to celebrate summer melons. Overripe fruit is recommended for the sweetest and most fragrant flavors. The addition of tequila prevents the granita from becoming too icy, but you can omit it and use water instead. You can also use the leftover melon seeds to make a crunchy brittle.
Start by simmering melon seeds, lime skin, sugar, and tequila until it forms a syrup. Blend the melon flesh with lime juice and the syrup until smooth. Freeze the mixture in a tray, then break it into chunks. Process half of the chunks with a pinch of salt until smooth. Repeat with the remaining chunks and freeze until firm. Serve the granita in tall glasses with a sprinkle of chili flakes and salt. Provide lime wedges and tequila on the side for an extra kick.
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