Great Granitas

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top 1000The New Spanish Table
The New Spanish Table

By Anya von Bremzen

Published 2005

  • About

Moorish nobility in medieval Andalusia chilled down with sherbets made with ice transported from the mountains. In present-day Spain, granizados (granitas) shine in contemporary desserts and even in appetizers and entrées. A breeze to prepare and requiring no fancy equipment other than a metal pan and a sturdy fork, the unusual granizados here, both sweet and savory, are perfect summer refreshers.

To make a granita, pour the mixture into a shallow metal dish, such as a 13- by 9- by 2-inch baking pan or a 9-inch metal pie plate (the shallower the dish, the faster the granita will freeze). Cover the granita with aluminum foil and place it on a level shelf in the freezer. Freeze until ice crystals begin to form on the sides and the bottom of the pan, about 30 minutes, then stir it with a fork and return it to the freezer. Keep stirring and mashing the granita as the ice crystals continue to form, about every 30 minutes or so, until all the liquid has been completely frozen. This should take about 3 hours for most flavors, longer for granitas containing alcohol. Then, fluff and mash the granita one final time and leave it in the freezer for another 20 minutes or so before serving. If you’re making the granita ahead of time, transfer it to a plastic container and keep it frozen for as long as you need. Fluff with a fork before serving.