Easy Summer Fruit Granitas
Given this unusually hot summer we’ve been having lately, I couldn’t stop thinking about these. I usually attempt to make sorbet, but lacking an ice cream maker, I end up making granitas, which when splashed with a small amount of choice rum make awesome slushies for these warm summer nights.
The line between granitas and sorbets can easily be achieved with a little elbow grease. Whipping or stirring often lessens the size of the ice crystals, making the consistency smoother. But in a pinch, a crunchy, sweet and refreshing granita is a perfect end to a hot summer day.
Hopefully we can savor a few more as summer winds down. Feel free to experiment with adding mint or other herbs (like lemon verbena or basil) to the simple syrup to infuse the flavors and to brighten new and exciting combinations of fruits.
To make a smoother granita or sorbet, cook down the fruit with the simple syrup and a small amount of water, about one quarter cup. Then place in the freezer. Remove and whip every 30 minutes for a few minutes and return to freezer until desired consistency.
- 3 cup pureed fruit, strawberries, peaches, nectarines, plums, pluots or melons
- 1 1/2 cup light-med simple syrup
- 1 Tbsp citrus zest, lemon or orange
- 1 Tbsp mint, lemon mint, chocolate or even lemon verbena, minced
- In a medium metal bowl mix the fruit, simple syrup, zest and mint.
- Place into a 13 X 9 glass pan.
- Place into the freezer and let sit for 20-30 minutes.
- Once beginning to freeze, break it up with a fork every 20-30 minutes until all the liquid is frozen and incorporated.
- This can take between 2-3 hours.
- What isn't eaten immediately can be cut into ice cube sized chunks that then store for up to 3 months.
- Serve in a wine glass or dessert glass with a sprig of mint.
Simple syrup is easily made by adding 1cup sugar to 1 cup boiling water. Allow sugar to dissolve and incorporate, about 3 minutes, cool and store.