Granita
Similar to sorbet but made without the use of egg whites, this is an Italian frozen dessert produced using crushed fresh fruit, icing sugar and water.
Ingredients
Fresh fruit, icing sugar and water.
Method
Typically 500g of fruit is blended together with 75g of icing sugar and 75ml of water. The mixture is then placed in a freezer and churned every 15 minuets with a folk. Slowly the mixture will begin to thicken as it freezes, but the churning action prevents it from becoming a solid block of ice, instead turning it into a crystal textured mixture, resembling coarse sand. Often served together with brioche as a summer breakfast. Derived from the Italian word granito meaning ‘grainy’.
