This week's biglittlerecipe: chocolate granita in two ingredients.
has the smallest-possible ingredient list and big everything else—flavor, creativity, wow factor. Psst: We don't count water, salt, black pepper, and certain fats , since we're guessing you have those covered. Today, we’re making a frosty treat to chill out with.post–Memorial Day, pre–Labor Day dessert. Probably because—unlike cake or cookies—it doesn’t require a fire-breathing oven.
But it does require an ice cream machine . Which, even if you have, requires remembering to freeze the churning bowl at least 24 hours in advance of a craving. Such is also true for sorbet, sherbet, and frozen yogurt. But not granita., “granita is simply shaved ice, made from a lightly sweetened fruit puree or another liquid.” What’s more: “Of all the frozen desserts, granita is the simplest to make.”This means no fussy technique, no special equipment.
Here’s the cheat sheet: Stir up a liquid base, pour that into a dish, pop it in the freezer, do something else for an hour, rake the slush with a fork, do something else for 30 minutes, rake again, and repeat in 30-minute increments until the granita is frosty as a snow cone.
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