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best granita recipe

When our household went to Sicily years in the past, we had been thrilled to find the area’s conventional breakfast: granita spooned onto a brioche or, if we we had been feeling it, granita spooned onto a brioche with whipped cream.

As Renato Poliafito writes in Dolci!, his pleasant new cookbook of Italian sweets, “When the Sicilian solar is ablaze…beginning your day with a recent brioche bun and a flavored granita, meant to be spooned in icy piles over the bread, isn’t a lot idyllic as it’s crucial.”

best granita recipe

Renato, proprietor of the favored Brooklyn café Ciao, Gloria, additionally factors out that granita, a semi-frozen “spoon dessert,” couldn’t be simpler to make. It requires fruit, water, sugar — and possibly a refined flavoring, like an herb — plus just a few hours of hands-off time. If you’re searching for a solution to optimize peak-season fruit, or salvage fruit that’s on its final legs, granita is your transfer. And never only for breakfast. I made Renato’s Blackberry-Sage granita (recipe under) over the weekend and spooned it into ice cream bowls for an after-dinner deal with.

Dolci! is attractive and jam-packed with traditional (and traditional with a twist) Italian and Italian-American baked desserts, “the shared traditions of nonnas from Bensonhurst to Bologna.” Subsequent up: Italian Ricotta Cheesecake. Or possibly that Aperol Spritz Cake? Or Tartuffe, or Pannettone Bread Pudding…or or or…

best granita recipe

Blackberry and Sage Granita
From Dolci! American Baking with an Italian Accent by Renato Poliafito

12 ounces (340 grams) blackberries
1/2 cup (100 grams) granulated sugar
1/4 cup (4 grams) recent sage leaves

In a blender, mix the blackberries, sugar, sage, and 1 1/2 cups (340 grams) water. Mix on excessive till easy. Set a fine-mesh sieve over and 8-by-8-inch (20 by 20 cm) baking pan and pour the combination by way of. Press on the solids with a rubber spatula to launch any remaining liquid, then discard the solids.

Press plastic wrap on the floor of the combination and freeze till icy, about 2 hours.

Use a fork to scrape right into a unfastened combination, then freeze for one more 2 hours earlier than scraping once more. Repeat the method yet one more time to create a granita with small icy items. Preserve frozen till able to serve.

That’s it! Thanks, Rentao.

P.S. Caramelized bananas with ice cream and a vanilla ice cream style take a look at.

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