Among summer treats that are frozen, granitas are not very popular, no matter how they are marketed. They resemble a rough, textured sorbet and can be considered the Italian equivalent of shaved ice. Although they are incredibly refreshing, and do not require any special equipment, they might not be the first choice for someone seeking a dessert. For instance, people might prefer hot fudge sundae cakes, toasted marshmallow milkshakes, saltine crack ice cream sandwiches, or key lime pie popsicles instead. Those who choose granitas might not be our ideal friend.
However, my friend Ang, who openly declares her lack of enthusiasm for desserts, making her inherently doubtful, bakes them frequently. Whenever she does, I question myself why I don’t do the same. Last weekend, after her crab boil, as we were about to step out with two exhausted kids, she compelled me to taste the delectable golden raspberry granita she had prepared, and it was so good that I felt tempted to run away with it.
What set it apart from many others was its intensity. It wasn’t just small bits of ice with fruit juice flavoring, but rather a crushed popsicle. Ang confirmed that she only blended the berries with a bit of water to loosen them up and added a modest amount of sugar for taste. Despite having just renewed my commitment to forsake all sorts of personal luxuries, conveniences, and sleep in order to care for my second child, anyone would think I was the last person capable of making anything from scratch these days, but even I believed I might be able to succeed.
It took only 8 days and 3 hours but trust me, the end result was definitely worth the wait. The taste is beyond your imagination, especially if you prefer desserts that aren’t overly sweet, as you can adjust the sweetness level to your liking. Additionally, if you’re someone who dislikes seeds in raspberry and blackberry desserts, you will appreciate how undetectable they are in this recipe. Furthermore, if your busy lifestyle prevents you from attending to your freezer, don’t worry – granitas are forgiving and can withstand being left in the freezer for too long. Finally, this summer berry granita is not only gorgeous but also a perfect celebration of the deliciousness of summer berries that you won’t find anywhere else in your freezer.
Sidebar: I recently realized that there may come a time, likely in the near future, when both of our children will be crying simultaneously. As we speak, I am getting my bunker ready for this occasion.
One year ago: Summer Squash Gratin with Salsa Verde and Bourbon Slush Punch.
Rewritten:
Two years ago: Popsicles with Banana, Nutella, and Salted Pistachios, as well as Crepes filled with Charred Corn.
Three years ago: Bars with Pink Lemonade flavor and a Sauce for Steak made with Charred Peppers.
Four years ago: Popovers with Corn, Buttermilk, and Chives, and Crepes filled with Ricotta Cheese, Honey, and Sugar Plums.
Five years ago: Raspberry Brown Sugar Gratin, Summer Succotash with Bacon and Croutons, and Nectarine Brown Butter Buckle.
Six years ago: Peach and Creme Fraiche Pie and Asparagus with Chorizo and Croutons.
Seven years ago: I made a Nectarine Mascarpone and Gingersnap Tart, as well as a Herbed Summer Squash and Potato Torte.
Eight years ago: I cooked Ratatouille’s signature dish, Ratatouille, and also prepared Red Bean Chili.
And for the opposite side of the globe:
Six months ago, the menu included fried egg salad and biscuits with caramelized onions and Gruyere cheese.
A year and a half ago, the highlight was the warm lentil and potato salad accompanied by homemade dulce de leche.
Two and a half years ago, the choices were potato chip cookies and pull-apart bread made with cheddar cheese, beer, and mustard.
3.5 years ago, I made a lovely summer meal of pasta and white beans with garlic-rosemary oil, egg salad with pickled celery, and for dessert, raspberry crushed ice. I had intended to use red, golden and black raspberries but unfortunately the black ones were not available due to real life circumstances, so I used blackberries instead and they turned out to be delicious. To achieve a better texture in frozen desserts, I usually start with a simple syrup. However, I do not want to go through the trouble of heating and cooling the syrup. Instead, I add sugar to water and let it dissolve for 15 minutes. Although this is not considered a “true” simple syrup, it works just as well. Using a bit more water helps to thin the berries, making them freeze with a nice, icy texture. The sweetness level here is moderately tart, but you can adjust it by using up to 6 tablespoons of sugar. Keep in mind that desserts tend to taste less sweet once they are frozen, so adjust the sweetness level according to your own preferences.
Serves 6 to 8 people
Ingredients:
1 cup of water
1/2 cup of granulated sugar
3 cups of fresh raspberries
1 tablespoon of lemon juice
Instructions:
In a glass or bowl, stir water and sugar together and allow it to sit for 15 minutes. Thoroughly stir the mixture again, ensuring that the sugar has dissolved. In a blender, combine this sugar water, berries and lemon, and blend until smooth. Pour the mixture into a large baking dish, ensuring that the depth of the mixture is shallow for a quicker freezing time. After approximately an hour, the mixture should be half-frozen, but the freezing time may vary depending on the temperature of the freezer and the depth of the mixture. With a fork, stir and scrape the surface and corners of the dish to break up the ice and form coarse, glittery crystals. Return the dish back to the freezer and repeat this process every 30 minutes for an additional hour or two until the mixture has fully frozen into flakes. To serve, scoop the frozen mixture into glasses.
