Les granités sont des desserts pratiques car il ne demandent pas de sorbetières ,on les moulent dans les bacs à glaçons et on les entreposent au congélateur
Fruit based granita recipe:
Take 1/2 litre of fruit juice of your choice (orange, passion fruit, pineapple, mango, etc), mix in 150g of caster sugar into the juice. Fill your ice-cube trays or tiny cups and put them in the freezer compartment of your fridge.
Basic recipe for alcohol based granita (in france known as trou normand (with calvados) or for Patrick our Chef prefers to refer to them as trou Gascon(with armagnac))
Bring 90cl of water with 200g of caster sugar to the boil. Let this syrup cool down and add 10 cl of alcohol of your choice (calvados, vodka, tequila, champagne, etc). Proceed as for the fruit granita and put them in the feezer compartment of your fridge.
They are very much appreciated, served just before the main dish of a meal.
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