Five homemade granita recipes to refresh your senses

Flavored with lemon, strawberry or exotic fruits, granita is the drink we love to sip on in summer. No need to go to midi gallery to get one, you can also easily prepare it at home. Water, fruit and a good dose of ice cubes and you’re done. You’ll get a less creamy texture than that obtained with specialized machines, but your granita will be absolutely delicious and you can even customize it to your liking! Fruity cocktails, alcoholic version or original combinations: here are 5 recipes for preparing a wonderful homemade granita.

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Watermelon Cranberry Granita

Enough for 4 people
750 g watermelon
200 ml water
150 grams of sugar
A little fresh lemon juice
100 grams of frozen raspberries
A few mint leaves for garnish

Prepare sugar syrup. Put the water and sugar in a saucepan and mix them well. Boil the water. Cut the watermelon into small pieces (remove the seeds if possible) and blend them using a blender. Add the berries and mix them too. Then add a drizzle of lemon juice and sugar syrup while continuing to mix the preparation. Pour the preparation into a large dish that you put in the freezer. Remove it every hour and scrape the ice cream crust with a fork to form small crystals. Put the dish back in the freezer and repeat this step three more times (so the granita should stay in the freezer for about 4 hours). Serve in a glass and add a few mint leaves for garnish!

Two lemon granitas

Enough for 4 people
4 slices of organic lemon
2 lemons
200 grams of sugar
1 liter of water

Prepare sugar syrup. Put the water, sugar and lemon peel in a saucepan and mix well. Boil the water. Leave to cool slightly and then strain to remove the zest. Squeeze all the lemons. Mix lemon juice and warm sugar syrup. Pour the preparation into a large dish that you put in the freezer. Remove it every hour and scrape the ice cream crust with a fork to form small crystals. Put the plate back in the freezer and repeat this step at least five times (so the granita should be in the freezer for about 6 hours). If you see that the granita is setting too quickly, you can scrape the granita every 30 minutes. You can also improve this recipe by adding a little limoncello (when mixing lemon juice and sugar syrup) or by choosing other citrus fruits (clementines, kumquats…).

piña colada granita version

Enough for 4 people
750 gm pineapple
150 ml coconut milk
75 ml rum
lime juice
4 to 5 tablespoons of cane sugar syrup

Put all the ingredients in a blender and blend until you get a homogeneous liquid. Pour the preparation into a large dish that you put in the freezer. Remove it every hour and scrape the ice cream crust with a fork to form small crystals. Return the dish to the freezer and repeat this step four to five more times (so the granita should be in the freezer for at least 5 hours).

strawberry granita

Enough for 4 people
400 grams strawberry
Lemon juice
200 ml water
150 grams of sugar

Prepare sugar syrup. Put the water and sugar in a saucepan and mix them well. Boil the water. After cleaning the strawberries, cut them in half and blend them using a blender until you get a puree. Add lemon juice and sugar syrup and keep mixing. Pour the preparation into a large dish that you put in the freezer. Remove it every hour and scrape the ice cream crust with a fork to form small crystals. Put the dish back in the freezer and repeat this step three more times (so the granita should stay in the freezer for about four hours). You can also improve your recipe by adding rhubarb compote when blending strawberries.

Champagne and grapefruit granita

Enough for 4 to 6 people
1 bottle of champagne
225 gm sugar
150 ml water
Juice and peel of two grapefruits

Take the zest and squeeze the grapefruit. Prepare sugar syrup. Put the water, sugar and grapefruit peel in a saucepan and stir well. Boil the water. Leave to cool slightly and then strain to remove the peel. Mix syrup, grapefruit juice and champagne. Pour the preparation into a large dish that you put in the freezer. Remove it every hour and scrape the crust of the ice cream with a fork to form small crystals. Return the dish to the freezer and repeat this step another six to seven times (so the granita should stay in the freezer for at least 7 hours).

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