Granita, a frozen desert with an icy texture that originated in Italy, is one of the simplest frozen treats you can make – and the possibilities are endless. I know that summer is coming to a close (it’s still HOT in Dallas!) but, at least for me, that’s no reason to stop eating my favorite frozen desserts.
Last week I brined pork chops in organic apple juice – pure juice, no sugar added, and absolutely delicious. This is one of my favorite ways to make pork but I always end up with a half gallon of apple juice sitting around and, quite often, throw it out. (Hate to admit that…) Joe and I aren’t juice drinkers.
It occured to me that I could use the leftover juice to make an apple granita. You can make a granita with any liquid or puree – and you don’t need an ice cream maker for this – or a recipe for that matter. It’s as simple as this:
Pour the liquid into a freezer-safe container, cover, and stir every two hours or so.
Once the liquid has frozen completely, scrape with a fork and enjoy!
Topped with homemade whipped cream, my apple granita reminded me of my Grandma Ruth’s apple pie and ice cream. I love the way the ice crystals sparkle like beautiful sequins.
Some other ideas for granitas:
- Left over coffee – sweeten first and then freeze.
- Fruit that is going to spoil before you can eat it – throw it in a food processor with some water, sweeten, and freeze.
- Juice those green veggies that are going to go bad and throw them in the blender just like you would to make a smoothie, add liquid, sweeten if you want, and freeze – cucumber melon would be a refreshing combo.
- My smooth watermelon granita is made the same way, but I threw it in the food processor just before serving to give it a sorbet texture.
How have you been using your leftovers?
Also, Slightly Indulgent Monday is open all day today becasue of yesterday’s holiday. If you didn’t get to link up, you can still participate.