Granité (French)

Granita (Italian)

Appears in
The Fundamental Techniques of Classic Cuisine

By French Culinary Institute

Published 2021

  • About

Closely resembling sorbet, this is an ice with a low sugar content and a characteristic grainy texture. The name derives from the Italian word, grana, meaning grainy — a reference to both the texture and the granitelike appearance of the finished dessert. Usually made by combining simple syrup and water with a fruit purée, liqueur, wine, coffee, or tea, granité is typically frozen in shallow pans, without churning and with infrequent stirring.