granita


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gra·ni·ta

 (grə-nē′tə)
n.
A granular dessert ice with a sugar-syrup base, usually flavored with fruit purée, coffee, or wine.

[Italian, from feminine past participle of granire, to make grainy, granulate; see granite.]

granita

(ɡrəˈniːtə)
n
(Cookery) a type of Italian dessert, similar to a sorbet
[from Italian granito grainy]

gra•ni•ta

(grəˈni tə)

n.
sweet granular ice flavored with fruit juice or wine, served as a dessert or between courses.
[1865–70; < Italian]
Translations
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Between the promenaders and the side-walks are seated hundreds and hundreds of people at small tables, smoking and taking granita, (a first cousin to ice-cream;) on the side-walks are more employing themselves in the same way.
On May 31, I sat down again with Tony near his home in London, at a restaurant called Granita.
Long into the future, the focus would wrongly remain on what was said at Granita.
Try this chilled out pudding option for a summertime treat Redcurrant granita Blitz 400g redcurrants in a blender then press through a nylon sieve to remove the seeds.
To clear the palate, Chef Jessie made melon sorbet, a granita made by crushing and blending frozen flavored Miracle Soymilk straight out of the bottle.
KHARBUJA AUR TARBUJA (MELON GRANITA WITH WATERMELON JELLY AND FRUIT) INGREDIENTS For the melon granita 25g caster sugar 50ml water 600g Galia melon, about 1/2 melon, peeled and deseeded 1 teaspoon lemon juice Grated zest of 1 lime 10g fresh mint leaves, plus a chiffonade of leaves to decorate For the watermelon jelly 6 silverleaf gelatine leaves 90g caster sugar 90ml water 1/4 watermelon, deseeded and blitzed in a blender to make 400ml puree 60ml rose water Lemon juice, to taste To decorate A little rose syrup for drizzling blackberries, halved raspberries, halved black and green seedless grapes, quartered or baby mint leaves slice of Galia melon and watermelon, deseeded and cut into matchsticks METHOD 1.
KHARBUJA AUR TARBUJA (MELON GRANITA WITH WATERMELON JELLY AND FRUIT) g p and deseeded 1 teaspoon lemon juice Grated zest of 1 lime 10g fresh mint leaves, plus a chiffonade of leaves to decorate For the watermelon jelly 6 silverleaf gelatine leaves 90g caster sugar 90ml water 1/4 watermelon, deseeded and blitzed in a blender to make 400ml puree 60ml rose water Lemon juice, to taste To decorate A little rose syrup for drizzling blackberries, halved raspberries, halved black and green seedless grapes, quartered or baby mint leaves slice of Galia melon and watermelon, deseeded and cut into matchsticks METHOD 1.
Yuzu can be used in a wide range of sweet or savoury recipes: Portioned desserts, fruitcakes, financier cakes, muffins, small tarts, wafers, souffles, ice-creams, sorbets, granitas (a type of Italian semi-frozen dessert also known as granita siciliana), cream cakes, cremes brillees, mousses, ganache fillings, fruit pastes and jams, amongst others.
Ideas come from New York's best chefs and range from Fresh Fettuccini with Spring Greens to Spicy Watermelon Granita and Apricot Jam.
INGREDIENTS: 2 mangoes, peeled and sliced 300g raspberries, sliced in half 150ml apple juice FOR THE NIEVE ('SNOW'): 90g caster sugar 1 fresh red chilli, halved lengthways Zest of 1 lime 100ml apple juice 150ml lime juice (about 5-6 limes) 2tbsp 100% agave tequila (preferably an unaged blanco) INGREDIENTS: 2 mangoes, peeled and sliced 300g raspberries, sliced in half 150ml apple juice FOR THE NIEVE ('SNOW'): 90g caster sugar 1 fresh red chilli, halved lengthways Zest of 1 lime 100ml apple juice 150ml lime juice (about 5-6 limes) 2tbsp 100% agave tequila (preferably an unaged blanco) METHOD: TO MAKE the granita, put the sugar, chilli and 200ml of water into a saucepan and place over a medium heat.
Repeat every 2-3 hours until granita is thoroughly crystallized.
This time he's demonstrating how to cook the perfect slow roast duck, served with potato pancakes and braised lettuce, followed by a gin and tonic granita for dessert, which certainly makes a change from sherry trifle.