Published May 1, 1994.
In traditional granita recipes, the liquid is frozen in a bowl and scraped every 30 minutes for several hours to produce a shimmering, granular dessert made up of individual ice crystals. We found a quicker way, using a food processor. We simply poured the flavored liquid into ice-cube trays, and when the cubes had hardened we pulsed them into tiny ice shavings. The biggest challenge in making granitas with this method was obtaining the right texture. For our food processor granita recipe we took care not to process more cubes than could fit comfortably in a single layer in the food processor and we used the pulse button, turning the machine on and off 10 to 12 times to ensure even grinding.
Follow the poaching and pureeing technique used in this recipe for harder fruits such as apples, cherries, peaches and pears. With the exception of citrus, all fruits should be strained to remove pulp and/or seeds. For other fruit ideas, see the related Illustrated How To Guide, "Granitas Made Easy".
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