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 (2.1 qt) of fruit juice of your choice (orange, passion fruit, pineapple, mango, etc), mix in 150g (5.25 oz) 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 (3.75 cups) of water with 200g (7 oz) of caster sugar to the boil. Let this syrup cool down and add 10 cl (0.4 cup) 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.
No comments yet. Be the first to share your experience!
Help other cooks
Share a tip, your adaptation, your result. Every comment counts.