You’d think granita would be a regular summertime craze, particularly around here, with our wealth of summer fruit. It’s cold and sweet, lighter than ice cream, easier to make than sorbet and just ...

Flakes of granita bring guaranteed refreshment with minimal effort. The post Our top granita recipes to pair with fruit, ...

You’ll never look at rhubarb the same again after tasting this strawberry rhubarb and lime granita. Start by cutting rhubarb into thin slices. Next, add the sliced rhubarb, water and sugar to a ...

8 ounces bittersweet chocolate, chopped (Lindt 71 percent or Valrhona 70 percent) 1. In a 4- to 5-quart saucepan, combine all ingredients except the chocolate. Bring to a boil, cover, turn off heat ...

Brew espresso with 3 cups water in coffeemaker. Pour coffee into small metal pan. Add 1/2 cup sugar; stir to dissolve. Freeze 2 hours, stirring twice. Cover and freeze without stirring until solid, at ...

Stir the espresso, sugar, cocoa powder and cinnamon together in a large bowl until the sugar is dissolved. Pour the mixture into a 13- x 9-inch glass baking dish. Taste and adjust the level of ...

Place yogurt in a large measuring cup with a spout; set aside. Combine cream, sugar, vanilla bean paste, and salt in a small saucepan. Heat over medium-low just until steaming, about 6 minutes.

The beauty of granita is that it doesn’t require a fancy ice cream or gelato machine. All you need is a shallow metal or glass baking pan and a fork. And some spectacular fruit. A tangerine granita is ...