A granita is like a fancy slushy or Italian ice. They’re super easy to make and satisfying in the sweltering summer heat. It’s a great way to showcase tropical fruit like mango and guava…or any kind of fruit really!
about 4 cups chopped fruit
2-3 tbsp sweetener (sugar, honey, maple syrup, whatevs)
3-4 tbsp acidic liquid (lemon juice, kombucha, balsamic vinegar, etc)
a pinch of salt
FOR ADULTS ?: A couple tablespoons of booze (rum, bourbon, champagne, etc), if that’s your thing
- Stick a small pan or bowl in the freezer until it’s nice and cold.
- Blend up all of your ingredients and taste. The mixture should taste fairly sweet with a noticeable zing of acid (the sweeter it is, the smoother the texture). Feel free to play around with the quantities, keeping in mind how sweet the fruit is. For example, a mango granita will need less added sugar than one made with apples. If the puree seems chunky or you want to get rid of seeds, pass the mixture through a mesh sieve — stirring with a spoon and pushing it through — so all that’s left is a smooth puree.
- Pour mixture into the cold pan and return it to the freezer. After one hour, give the whole thing a good stir. Keeping it in the freezer, stirring every 30 minutes for another two hours. The texture should be icy but not chunky. Store in an airtight container in the freezer.