Monday, February 7, 2011

Can You Fall Off a Log? Then You Can Make Granita!

I first saw a recipe for granita in Cooks Illustrated a number of years ago. I blew it off, thinking that it being a Cooks Illustrated recipe it would take a long time to make. (No offense, Cooks Illustrated, but the Mom version of me just doesn't have the hours to devote to cooking as much as the Pre-Kid version of me.) Then, when I was looking for a way to use up a pot of coffee that hadn't been drunk, I came across a recipe for Coffee Granita from Alton Brown. Basically, the recipe called for freezing sweetened coffee. It was cinchy and delicious! But it wasn't something I wanted to feed the kiddos just before bedtime, since I tend to brew me a pretty strong cup o' joe.

Now, all granita is is frozen liquid, agitated once in a while so that it doesn't freeze as solid as a brick. It's fat free, vegan, and appealing. It's as easy to make as boiling water, and the kids can't get enough of it.

Need I say more?

Super-Easy Granita
Ingredient: Your kids' favorite juice

In a 9x13 baking dish, pour enough juice so that it comes up to a depth of about 1/2". Put the dish in the freezer and wait a couple of hours. Take the dish out of the freezer and break up the ice with a fork. Put it back in the freezer, wait about another hour, take it out, and scrape the crystals again. Keep doing this until the juice becomes granulated and kind of fluffy. Tell the kids it's ready, then get out of the way!

Note: Tonight, Henry and I wondered what you would serve V8 granita with. He suggested carrots.

1 comment:

Boodle said...


Me and my abundant sisters used to do this all summer, but in individual bowls. We'd put them in, run outside and play all day, and come in exhausted and sweaty only to have to expend more effort digging out the ever-rewarding treat.

Thanks! :D

- Betsy