Makes: About 3 cups
Time: About 2 hours
This is a no-special-equipment-needed, minimal-effort dessert that can be made with almost any fruit imaginable. The crunchy, icy texture is similar to a snow cone but with a much better, lighter flavor. Perfectly ripe fruit stands on its own; herbs and spices add sophistication. The best part: You can make it with any liquid—juice, coconut milk, coffee (page 308), or any sorbet recipe or variation; use about 2 cups total.
1. Purée the fruit in a blender or food processor with the syrup (or if you’re not using it, add some water if necessary to get the machine going). Strain it if there are lots of seeds or fibers. (You should end up with a little less than 2 cups purée, but don’t stress about the exact quantity.) Add the lemon juice if you’re using it or some more simple syrup to taste.
2. Pour into a large shallow pan or baking dish and freeze until completely frozen, about 2 hours, using a fork to break up the ice every 30 minutes (see illustrations). It should be slushy and crunchy with ice crystals. Serve right away or pack loosely in an airtight container. If at any point it becomes too hard, pulse it just once or twice in a food processor.
SWEET CITRUS GRANITA Substitute 2 cups juice from any sweet citrus, such as orange, tangerine, or grapefruit, and 1 tablespoon grated zest for the fruit.
LEMON OR LIME GRANITA Substitute 2 cups fresh lemon or lime juice (or a combination) and 1 tablespoon grated zest for the fruit; start with ½ cup syrup and add more to taste if you like.
GREEN APPLE GRANITA Wonderfully tart: Peel, core, and chop 3 large Granny Smith apples. Purée in a blender with the sugar syrup, lemon juice, and a little more water to get the machine going. Strain; if you like, add ½ teaspoon cinnamon or a splash of bourbon.
WATERMELON-MINT GRANITA This couldn’t be more refreshing: Purée 2 cups chopped seeded watermelon with ¼ cup loosely packed fresh mint leaves; strain.
TROPICAL GRANITA Use any combination of chopped pineapple, peach, mango, papaya, or any other tropical fruit to make 2 cups total. Purée and strain; if you like, stir in ¼ cup coconut milk or a splash of rum.