SAEDNEWS: One of the best things to enjoy on hot summer days is a cool and refreshing dessert or drink. Do you have a fork and a freezer? Join us to learn how to make granita in several different flavors.
Granita is a mixture of fresh, frozen fruits and juices that are scraped with a fork and then additional edible ingredients are added according to taste. The mixture is then allowed to freeze in the freezer and is scraped again with a fork before serving.
This dessert originates from Italy. However, due to its easy preparation and the ability to customize it to individual preferences, it has fans all over the world. In Iran, this dessert looks similar to "Ice in Paradise."
Freshly brewed coffee (espresso cup): Seven shots
Sugar (brown sugar is preferred): Two tablespoons
Heavy cream: Half a cup
To prepare this simple and delicious dessert, first brew the coffee and dissolve the sugar in it. After cooling, pour the coffee-sugar mixture into a glass or ceramic container and place it in the freezer for 1 hour to freeze. Once the coffee is frozen, remove it from the freezer, break the ice with a fork, and place it back in the freezer. After about 2 to 3 hours, take it out and scrape it with a fork every half hour. Prepare dessert glasses and pour the mixture into them. Whip the cream until it forms peaks and place it on the frozen espresso, then serve.
Ripe strawberries: 1 kg
White sugar: ⅓ cup
Lemon juice: Half a teaspoon
Balsamic vinegar: ¼ teaspoon
Sea salt: A small amount
First, wash the strawberries thoroughly and let them dry completely, then remove the green leaves. Mash them with a fork and add sugar, lemon juice, balsamic vinegar, and sea salt, mashing them again to make a puree. You can also use a blender for this. Continue this until you have a smooth strawberry mixture. Pour the mixture into a saucepan and heat for about 3 minutes until it thickens slightly. Pour the strawberry mixture into a container and freeze for about 40 minutes until semi-frozen, then take it out and scrape it with a fork to form chunks. Freeze the strawberry crystals for another 40 minutes, then scrape them again. Repeat this process 4 to 5 times. Finally, place the strawberry mixture in a serving dish and garnish with a piece of lime.
If you like the flavor of Pina Colada, you'll probably love this tropical-flavored granita with a creamier texture thanks to coconut cream. This granita is bright yellow and very pleasant. The jalapeño adds a mild spiciness to the drink. Plastic containers with lids are very suitable for making this granita. You can also use deep baking dishes. Choose the appropriate size; the depth of the liquid should not exceed 2.5 cm; otherwise, it will take longer to freeze.
The best time to serve granita is immediately after preparation, but it can be made up to a week in advance. If preparing ahead, stir the contents with a fork before serving to give it a fluffy texture. Granita needs at least 3 hours to freeze.
680 grams of fresh pineapple (one medium pineapple), chopped
1 cup coconut cream
Half a cup of coconut water
1 tablespoon fresh lemon juice
Half a teaspoon coconut extract
Half a medium jalapeño, seeded and chopped
1 teaspoon fresh thyme leaves
6 pineapple leaves for garnish (optional)
6 maraschino cherries for garnish (optional)
Combine the pineapple, coconut cream, coconut water, lemon juice, coconut extract, jalapeño, and thyme in a blender. Puree at high speed for one minute. Strain the mixture through a fine sieve, discarding the solids, and pour it into the chosen container. Close the lid and place it in the freezer for 1 hour. When it reaches a semi-frozen, slushy state, stir with a fork. Return the container to the freezer, stirring every 30 minutes for up to two hours until it reaches the desired texture. To serve, place some of the mixture in glass cups and garnish with pineapple leaves or maraschino cherries. Your granita is ready.
The vibrant color of this granita makes it perfect for summer parties. Fresh strawberry puree combined with cooked rhubarb and its aromatic syrup forms the base for this delicious granita. It's a refreshing dessert that captures all the flavors of strawberry-rhubarb pie without the effort of baking one. Serve this dessert with whipped cream for a taste similar to rhubarb popsicles.
Rhubarb syrup can be stored in airtight containers in the refrigerator for up to a month. Preparing this granita takes about 2.5 hours and can be stored in the freezer for up to a week.
2 stalks of rhubarb, finely chopped (about 250 to 280 grams)
Half a cup of water
¼ cup sugar
450 grams of chopped strawberries (3 cups)
Combine rhubarb, water, and sugar in a saucepan and place it over low heat. Bring to a boil, then reduce the heat and let it cook for about 10 minutes, stirring occasionally. Once the rhubarb is soft, remove the pan from the heat and let it cool. Blend the contents with strawberries until smooth. Pour the mixture into a baking dish, cover, and freeze for 2.5 hours, scraping with a fork every 30 minutes until it reaches a soft, crystalline consistency. Serve in deep bowls or small glasses.
