Like a grown-up snow cone, granita hits the spot on a hot summer day. Start with a syrupy base that's frozen and scrape until fluffy. Add booze, fruit, herbs, or spices to rev up the flavor.
For a special presentation, place a few slices of fresh apricot in the bottom of a small serving dish, and top with this delicious ice. The ice will keep in the freezer up to three days. Garnish with curls of lemon rind.
This frozen version of Mexican hot chocolate won high praise from tasters. It has a subtle cinnamon flavor and gets a kick from ground red pepper. Use non-dairy chocolate syrup to make this completely dairy-free.
For a flavor variation, substitute lime juice and lime rind for the lemon. Garnish with fresh raspberries and a lemon slice on a skewer, or with a twist of lemon rind, if desired.
Thyme sprigs are steeped with the rhubarb in this herb-infused fruit granita, but an additional 1 teaspoon of finely chopped fresh thyme can be stirred into the rhubarb-strawberry mixture prior to freezing. Frozen rhubarb and strawberries may be substituted for fresh in this recipe.
A long steep draws out the deeper flavors of the tea; take care not to squeeze the tea bags to avoid making the granita bitter. Garnish the granita with lemon or mint sprigs, if desired.
Tomato and watermelon are a popular summer salad. Here, they complement each other in an ice. This is a great choice for an appetizer or a refresher between courses. Serve with small watermelon wedges, if desired.
This ice will remind you of making ice cream out of snow. While many commercial vanilla desserts are too cloying to let the vanilla flavor shine through, this three-ingredient recipe will show you that vanilla is anything but plain. You can use an equal amount of vanilla paste for the extract; it will create an ice flecked with vanilla seeds