![]() Most of us crave ice cream in hot, steamy weather. Ice cream feels good on the tongue, cools you off, and comes in many flavors. The same could be said of granita, a frozen dessert from Italy. Granita has fewer calories than ice cream and the flavor variations are almost endless. Even better, you do not need an ice cream machine to make this dessert. A shallow pan, whisk or fork will do. Some recipes require a food processor. Kevin Weeks, a personal chef, describes his love of granita in a National Public Radio website article, "Granita by Any Name Would Taste as Sweet." He says granita is similar to sorbet, though sorbet always contains dairy products and granita does not. "Granitas can be made from any liquid and require careful but sporadic attention while freezing," he notes. Though granitas are simple, they can be gussied up with sweetened whipped cream, fresh fruit, mint, and sauce. Weeks likes to serve granita in a glass dish that shows the color and texture of the ice crystals. The Homemade Ice Cream Desserts website cites the advantages of granita and says its icy texture is "quite distinctive in the mouth." Since it is a homemade dessert, you may adjust the recipe to meet your needs. You may use half sugar and half sugar substitute, for example, or add pureed fruit and zest. Coffee is one of the most popular flavors, so popular in Italy that is is often served for breakfast. According to "The Healthy Cook" cookbook, this classic dessert resembles a snow cone more than tranditional ice cream. Soft fruit like strawberries and raspberries need little prep work. Heavier fruits -- menon, papaya, peaches, pears, etc. -- need more prep work and must be pureed before adding to the basic mixture. After the fruit has been prepared you add it to sugar syrup and another liquid: water, wine, liqueur, buttermilk, skim or condensed milk. Do not cover the granita while it is freezing. I think your family will enjoy this recipe for Frozen Honeydew Melon Granita with Lime. Most granita recipes ask you to stir the mixture with a whisk or fork as it freezes. But some ask you to freeze the mixture in ice cube trays, put frozen cubes in a processor, and pulse until they are slugh. You may do either one. This refrshing dessert tastes good and looks good. Ingredients 4 cups chopped honeydew melon 1 1/3 cups water 3/4 cup sugar 2 tablespoons fresh lime juice 1 teaspoon lime zest Puree melon in food processor. Turn into a large bowl. Add water, sugar, lime juice and zest. Pour into a 9-inch square metal pan and place in freezer. Every two hours stir the mixture with a whisk or fork. Just before serving, scrape the frozen mixture with a fork to fluff it. Serve in stem glasses. Garnish with candied ginger, fresh raspberries, or strawberries and blueberries. Makes 4-6 servings. Harriet Hodgson has been an independent journalist for decades. She is a member of the American Society of Journalists and Authors, Association of Health Care Journalists, and Association for Death Education and Counseling. Her 24th book, "Smiling Through Your Tears: Anticipating Grief," written with Lois Krahn, MD is available from https://www.sinofrozenfoods.com
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