*Vegan
In Italy, they call this a granita, which sounds pretty upscale. (The Italian word for milk is latte, so they’re known for this type of thing.) It’s got the semifrozen texture that put 7-11 on the map. In my version, the flavor is a mix of sweet and tart. I came up with this for a client who had a sophisticated palate and really enjoyed a slushy now and then, but wouldn’t be caught dead in a strip mall.
1 cup brown sugar
2 cups water
2 pears, cored and chopped
Juice of 2 lemons
1. In a small saucepan over medium heat, dissolve the brown sugar in the water. Simmer for 4 minutes, whisking throughout. Remove the pan from the heat and let cool to room temperature.
2. Combine the sugar water, pears, and lemon juice in a blender. Blend until completely pureed.
3. Place a fine-mesh strainer over a square, freezer-safe container. Strain the blend until the liquid is in the container and the pulp is in the strainer.
4. Save the pulp. That’s homemade pear sauce! (Think applesauce, but with pears.)
5. Place the container in the freezer for 1 hour. Ice should form around the edges. Using a spoon, scrape the sides and pull the frozen bits towards the center.
6. Repeat every hour until it reaches a slushy-like consistency. (It should take about 5 hours total. Don’t make plans.)
7. Serve in chilled glasses.