We regularly use the verb “to freeze” in a metaphorical method: to freeze in time, or the power to seize one thing that’s fleeting in perpetuity. Sicilians, who got here up with granita, perceive a factor or two concerning the energy of freezing to seize a really literal high quality – particularly flavour. A sort of coarse sorbet, simply made at dwelling with out a lot fuss, granita’s icy crystals showcase the flavour of ripe fruit, and even wine or chocolate, with little or no distraction. It’s, for me, as a lot a welcome seasonal refresher as it’s a pure expression of the summer time’s bounty.
Poached peaches with rosé granita (pictured prime)
Each the peaches and granita may be made as much as per week prematurely. The peaches are nice on yoghurt, too, so make additional, in the event you fancy. I’ve used a spent vanilla pod right here (ie, a pod saved after scraping out the beans); alternatively, use a quarter-teaspoon of vanilla bean extract.
Prep 10 min
Prepare dinner 20 min
Chill 2-3 hr
Freeze 1-2 hr
4 under-ripe peaches (220g), halved and stoned
400ml gentle rosé wine – Provençal or comparable
100g caster sugar
2 lemons, pores and skin eliminated with a peeler in 8 huge strips weighing 30g in complete, then juiced to get 2 tbsp
1 spent vanilla pod
½ tsp rose water
250g creme fraiche
Put the peach halves pores and skin facet up in a big saute pan and add the wine, sugar, lemon peel, vanilla pod and a quarter-teaspoon of the rose water. Deliver to a boil then flip right down to a simmer and go away to poach for 5 minutes. Gently flip over the peaches and simmer for 5 minutes extra, till the fruit is cooked by means of however nonetheless holds its form. Switch the peaches and the poaching liquid to a bowl, go away to chill, then refrigerate for 2 to a few hours, till properly chilled.
Pressure all however three tablespoons of the poaching liquid into a big, high-sided metallic tray that can match within the freezer. Stir the lemon juice and remaining quarter-teaspoon of rose water into the syrup within the tray, then freeze for one to 2 hours, till utterly frozen. Gently peel off the peach skins and discard together with the lemon peel and vanilla pods, then return the poached peach halves to the fridge.
Utilizing a fork, scrape the frozen peach syrup combine till it’s all crystalline in texture, then return to the freezer. To serve, divide the creme fraiche between eight bowls and prime every serving with one peach half and a teaspoon of the reserved syrup. Pile the granita on prime and serve.
Chocolate granita with vanilla creme fraiche and chocolate curls
Yotam Ottolenghi’s chocolate granita with vanilla creme fraiche and chocolate curls.
This can be a easy dessert for straightforward summer time entertaining. The chocolate curls are made by scraping and shaving a bar of chocolate with a big knife, however you possibly can simply grate it as a substitute, in the event you choose. To make it dairy-free, merely omit the cream or swap it for a plant-based different.
Prep 15 min
Freeze 5 hr+
120ml espresso (ie, 3 photographs)
120g demerara sugar
2 tsp vanilla bean paste
¼ tsp flaky sea salt
2 tbsp cocoa powder
150g creme fraiche
1½ tsp caster sugar
1 x 110g bar darkish chocolate, shaved with a knife into 15g curls, or grated
To make the granita, put the espresso, 380ml water, demerara sugar, half the vanilla and all of the salt in a medium saucepan on a medium-high warmth and cook dinner, stirring sometimes, for 3 to 5 minutes, till the combo is gently simmering and the sugar has dissolved.
Put the cocoa in a medium bowl, slowly whisk within the scorching espresso combination to make a clean paste, then go away to chill.
As soon as cool, pour the granita combine right into a two-litre container and freeze for 2 hours, till stable ice crystals begin to kind on the edges. Use a fork to separate the crystals and stir them into the unfrozen center, ensuring to include any cocoa that will have sunk to the underside. Return to the freezer and repeat the stirring course of each hour for one more three to 5 hours, till you may have a mass of icy crystals that keep separate.
Put the creme fraiche in a bowl and stir within the caster sugar and the remaining teaspoon of vanilla. Divide half the creme fraiche between 4 small frozen glasses and prime with the granita. Spoon over the remainder of the creme fraiche, prime with the chocolate curls and serve directly.
Cantaloupe granita with lime and tequila
Yotam Ottolenghi’s cantaloupe granita with lime and tequila.
This can be a nice solution to rejoice summer time melons. Use over-ripe fruit, in the event you can, as a result of that’s when they’re at their sweetest and most perfumed. The alcohol content material stops this granita from being particularly icy, however in the event you choose, go away it out and substitute with water. Use the leftover melon seeds to make a crunchy brittle to sprinkle excessive, or so as to add to granola: unfold them out on a roasting tray lined with baking paper and bake at 160C (140C fan)/310F/gasoline 2½ for 20-Half-hour.
Prep 15 min
Prepare dinner 5 min
Freeze 10 hr+
5 limes, 4 left entire, 1 reduce into wedges, to serve
1 cantaloupe melon (1.15kg), peeled, seeds scooped out and reserved, flesh roughly chopped (750g)
220g caster or granulated sugar
70ml tequila, plus additional to serve
Flaked sea salt
½ tsp aleppo chilli flakes (non-compulsory)
Shave the zest off the 4 entire limes, avoiding the bitter white pith beneath, then reduce the limes in half and juice them to get 105ml.
Put the melon seeds, lime pores and skin, sugar and tequila in a medium saucepan and produce to a boil. As soon as it’s effervescent, cook dinner, stirring steadily, for a minute, then pour by means of a sieve set over a bowl. Discard the lime peel and seeds (until you’re planning on making the brittle talked about within the recipe introduction) and go away the syrup to chill utterly.
Put the melon flesh in a blender with the lime juice and the syrup, blitz for 30 seconds till utterly clean, then pour right into a metallic tray that can slot in your freezer. Cowl with reusable wrap and freeze for six hours, till frozen stable.
Take away the tray from the freezer and punctiliously bash the melon ice into chunks. Put half the chunks within the giant bowl of a meals processor and add a pinch of salt, and return the remainder of the melon ice to the freezer. Blitz for a couple of minutes, scraping down the perimeters of the bowl as you go, till the combo is clean, tender and scoopable. Switch to a two-litre container, cowl and put within the freezer. Repeat with the opposite half of the frozen melon combine, add this to the identical container, then freeze for 4 to 5 hours to agency up.
In a small bowl, combine the aleppo chilli, if utilizing, with a quarter-teaspoon of flaked salt. Scoop the granita into tall glasses, scatter over the aleppo salt, or simply salt, then serve directly with the lime wedges alongside and a shot of tequila.