italiandessert· 6 servings
≈889 kkal · P 22.9g · L 58.9g · KH 78.9g (per recipe, TKPI estimate)
Granita Siciliana
Ingredients
- 2 cups water
- 1 cup granulated sugar
- 1/2 cup fresh lemon juice
- 1/4 cup fresh orange juice
- 1/4 cup fresh strawberry puree
- 1/4 cup fresh peach puree
- 1/4 cup fresh raspberry puree
- 1/2 cup heavy cream
- 1/4 cup honey
- 1/2 tsp vanilla extract
- 1/2 tsp almond extract
- 1/4 tsp salt
- 1/4 tsp ground cinnamon
- 1/4 tsp ground cardamom
Instructions
- 11. In a medium saucepan, combine water, sugar, lemon juice, orange juice, strawberry puree, peach puree, raspberry puree, heavy cream, honey, vanilla extract, almond extract, salt, cinnamon, and cardamom.
- 22. Bring the mixture to a boil over medium heat, stirring until the sugar is completely dissolved.
- 33. Remove the saucepan from the heat and let the mixture cool to room temperature.
- 44. Once cooled, cover the saucepan and refrigerate the mixture overnight.
- 55. The next day, pour the chilled mixture into an ice cream maker and churn according to the manufacturer's instructions until it reaches a soft-serve consistency.
- 66. Transfer the granita to a freezer-safe container and freeze for at least 4 hours, or until firm.
- 77. Once frozen, scoop the granita into individual servings and store in the freezer.
- 88. To serve, let the granita sit at room temperature for 5-10 minutes to soften slightly.
- 99. Serve in bowls and enjoy immediately.
Source: llm-generated