4 cups hot espresso or strong coffee made with ground coffee beans 1/2 cup sugar 1 teaspoon orange zest
Mix the coffee with the sugar and orange zest in a medium bowl until the sugar dissolves. Cool to room temperature. Transfer the mixture to a loaf pan. Freeze until the granita has the consistency of shaved ice, stirring mixture with a fork and breaking up the frozen edge pieces every 30 minutes for 3 hours.
3/4 cup water 1/2 cup sugar 2 cups espresso or strong coffee
In a small saucepan, bring water and sugar to a boil over low heat. Let mixture boil 5 to 6 minutes, or until slightly thickened. Remove pan from heat; cool. Add coffee to sugar mixture and pour into shallow dish. Freeze about 4 hours, stirring mixture every 40 minutes, until almost firm.
1/2 cup sugar 1/4 cup water 2 cups fresh pink grapefruit juice
Bring the sugar and water to a boil in a small saucepan, stirring until the sugar dissolves. Remove from heat and let it cool. Stir in the juice. Transfer to a medium size baking dish. Place the dish in the freezer; freeze until partially frozen, stirring occasionally. Freeze until firm, at least 5 hours or overnight. Using a fork scrape ice into large flaky crystals. Spoon ice into chilled glasses and serve immediately.
1/2 cup sugar 1 1/4 cups water 1 3 pounds honeydew melon, chopped 2 teaspoons lime juice, fresh
In a small saucepan combine the sugar and the water and bring the mixture to a boil, stirring. In a blender purée the honeydew flesh with the sugar syrup and the lime juice. transfer the mixture to a shallow pan and freeze it, stirring and crushing the lumps with a fork every 30 minutes, for two to three hours or until it is firm but not frozen solid. To serve, scrape the granita with a fork to lighten the texture.
2 1/4 cups water 1 1/4 cups sugar 1/2 cup fresh lemon juice 1/2 cup fresh lime juice
Combine the water and sugar in a small saucepan. Stir over medium heat until the sugar dissolves and the mixture reaches the boiling point. Remove from heat and let it cool. Mix in the lemon and lime juices. Pour into a shallow pan. Freeze until mixture is frozen, about 6 hours, stirring frequently with a fork. To serve, use a fork, scrape the surface of granita to form ice crystals. Scoop crystals in a bowl and serve.
2 cups peach purée 1 1/2 cups water 3/4 cup sugar 2 tablespoons lemon juice
Plunge the peaches in boiling water for 1 minute. Rinse under cold water and pull off the skins. Cut the peach in half and remove the pit. Purée the peaches in a food processor.
Combine the water and sugar in a saucepan. Bring the mixture to a boil, stirring occasionally to dissolve the sugar. Let the mixture cool to room temperature, then stir in the peach purée and the lemon juice. Taste the mixture for sweetness, adding sugar as desired.
Refrigerate the mixture until cold.. Freeze the mixture in an ice cream machine, following the manufacturer’s instructions.
5 ripe barlett pears, peeled and quartered 2 cups water 1/2 cup sugar 1/4 cup fresh lemon juice 1 tablespoon lemon zest
Combine all the ingredients in a food processor. Blend until smooth. Transfer the mixture to a 9x13 inches baking dish. Freeze until granita is frozen around the edges but the center is still slushy. Using a fork stir the mixture breaking up the frozen edge pieces. Continue freezing, stirring every hour until the granita has the consistency of shaved ice, approximately 3 hours.