Beat the heat with these dairy-free frozen treats! Try one (or all) of these 5 Refreshing Granita Recipes, all unique in flavor to satisfy everyone’s taste buds. Originally from Italy, granita is a semi-frozen dessert- similar to shaved ice. Unlike most frozen desserts, these recipes do not require ice cream machines or specialty molds. Ranging from light to rich, and even some adult versions, these simple granitas are comprised of some of summer’s favorite fruits and flavor combinations.
– 1/4 cup + 2 tablespoons lime simple syrup
– 1/4 cup tequila blanco
– 1 tablespoon orange liqueur
– sea salt for rimming serving glasses
– 1/4 cup water (for simple syrup)
– 1/4 cup sugar (for simple syrup)
– zest and juice of 1 lime (for simple syrup)
Instructions:
1. Place water, sugar, lime juice, and lime zest in a medium sauce pan. Heat on medium-high, until sugar dissolves and mixture begins to gently boil. Reduce heat, and simmer for about 8-10 minutes. Cool completely before using.
2. Slice fresh watermelon into cubes. You will need about 1/4 of a large watermelon to produce 2 1/2 cups of puree. Puree watermelon cubes in a blender or mixing device or use store bought puree or watermelon juice.
3. Measure out tequila, orange liqueur, and lime simple syrup and add into the blender with the watermelon puree. Blend until combined.
4. Pour mixture in a square, shallow baking pan and place in the freezer.
5. After about 45-60 min, use a fork to scrape the frozen bits into the center of the pan to combine.
6. Return to the freezer for about 2-3 additional hours, scraping and mixing about every 45 minutes. After the mixture has set for the 3-4 hours and all of the icy bits have been scraped into flakes, serve or keep overnight in the freezer. Vigorously rake with a fork to produce flakes if mixture freezes over.
7. To serve, rim the serving dish or glass with salt. You may do so by dipping the edges into a bowl of lemon or lime juice and then into a shallow dish of salt.
Place water, sugar, lime juice, and lime zest in a medium sauce pan. Heat on medium-high, until sugar dissolves and mixture begins to gently boil. Reduce heat, and simmer for about 8-10 minutes. Cool completely before using.
Slice fresh watermelon into cubes. You will need about 1/4 of a large watermelon to produce 2 1/2 cups of puree. Puree watermelon cubes in a blender or mixing device or use store bought puree or watermelon juice. Measure out tequila, orange liqueur, and lime simple syrup and add into the blender with the watermelon puree.
Pour mixture in a square, shallow baking pan and place in the freezer. After about 45-60 min, use a fork to scrape the frozen bits into the center of the pan to combine.
Return to the freezer for about 2-3 additional hours, scraping and mixing about every 45 minutes. After the mixture has set for the 3-4 hours and all of the icy bits have been scraped into flakes, serve or keep overnight in the freezer. Vigorously rake with a fork to produce flakes if mixture freezes over.
To serve, rim the serving dish or glass with salt. You may do so by dipping the edges into a bowl of lemon or lime juice and then into a shallow dish of salt.
– 2 black tea bags
– 4 peaches, sliced and pitted
– 1 teaspoon vanilla extract
– 1/4 cup agave nectar
– juice of 1/2 large lemon
Instructions:
1. In a medium saucepan, bring 2 cups water to a boil. Once the water begins to boil, remove it from the heat. Add in the 2 black tea bags and steep for about 5-8 minutes. Once cool, remove the tea bags and discard.
2. Meanwhile, slice peaches. Puree peaches in a blender, or use store-bough peach nectar.
3. Measure and add vanilla extract, agave nectar, lemon juice, and black tea to the blender with the peach puree. Blend to combine.
4. Pour mixture in a square, shallow baking pan and place in the freezer.
5. After about 45-60 min, use a fork to scrape the frozen bits into the center of the pan to combine.
6. Return to the freezer for about 2-3 addition hours, scraping and mixing about every 45 minutes. After the mixture has set for the 3-4 hours and all of the icey bits have been scraped into flakes, serve or keep overnight in the freezer. Vigorously rake with a fork to produce flakes if mixture freezes over.
In a medium saucepan, bring 2 cups water to a boil. Once the water begins to boil, remove it from the heat. Add in the 2 black tea bags and steep for about 5-8 minutes. Once cool, remove the tea bags and discard.
Meanwhile, slice peaches. Puree peaches in a blender, or use store-bough peach nectar. Measure and add vanilla extract, agave nectar, lemon juice, and black tea to the blender with the peach puree. Blend to combine.
Pour mixture in a square, shallow baking pan and place in the freezer. Follow the same steps for mixing and freezing and you’re done!
– 1/2 cup white rum
– 1 cup pureed fresh mango or mango juice
– 1/2 cup coconut water
– juice of 1 lime
– 1/2 cup water (for mint simple syrup)
– 1/2 cup sugar (for mint simple syrup)
– 3/4 cup fresh mint leaves (for mint simple syrup)
Instructions:
1. Remove fresh mint leaves from stems and place in a heat-proof bowl.
2. In a medium sauce pan, add in water and sugar. Bring mixture to a gentle boil, then remove from heat. Once mixture stops bubbling, pour over the mint leaves. Cover and steep until cool.
3. Slice mango and puree in a blender, or use store-bought mango juice or nectar. You will need about 2 mangos to produce 1 cup of puree.
4. Measure and add white rum, coconut water, lime juice, and mint simple syrup to the blender with the mango puree. Blend to combine.
5. Pour mixture in a square, shallow baking pan and place in the freezer.
6. Due to the alcohol in this recipe, the freezing time will differ. Freeze for about 90 minutes before scraping the frozen bits with a fork to combine.
7. Return to the freezer for about 3-4 hours, scraping and mixing about every hour. This recipe may be slightly clumpy, and less flakey, but still frozen. After the mixture has set, serve or keep overnight in the freezer. Vigorously rake with a fork to produce flakes if mixture freezes over.
Remove fresh mint leaves from stems and place in a heat-proof bowl. In a medium sauce pan, add in water and sugar. Bring mixture to a gentle boil, then remove from heat. Once mixture stops bubbling, pour over the mint leaves. Cover and steep until cool.
Slice mango and puree in a blender, or use store-bought mango juice or nectar. You will need about 2 mangos to produce 1 cup of puree.
Measure and add white rum, coconut water, lime juice, and mint simple syrup to the blender with the mango puree. Blend to combine.
Due to the alcohol in this recipe, the freezing time will differ. Freeze for about 90 minutes before scraping the frozen bits with a fork to combine. Return to the freezer for about 3-4 hours, scraping and mixing about every hour. This recipe may be slightly clumpy, and less flakey, but still frozen. After the mixture has set, serve or keep overnight in the freezer. Vigorously rake with a fork to produce flakes if mixture freezes over.
– 1 cup sugar
– 3 cups fresh or frozen blackberries
– juice and zest of 1 lime
– 3 tablespoons elderflower liqueur
Instructions:
1. Add water and sugar to a medium sauce pan and heat over medium-high heat until sugar is dissolved. Remove from heat and cool before using.
2. Puree blackberries in a blender until smooth. Strain out seeds with a fine sieve (optional).
3. Measure and add lime juice, lime zest, elderflower liqueur, and simple syrup. Blend to combine.
4. Pour mixture in a square, shallow baking pan and place in the freezer.
5. After about 45-60 min, use a fork to scrape the frozen bits into the center of the pan to combine.
6. Return to the freezer for about 2-3 additional hours, scraping and mixing about every 45 minutes. This recipe may be slightly clumpy and less flakey, but still frozen. After the mixture has set, serve or keep overnight in the freezer. Vigorously rake with a fork to produce flakes if mixture freezes over.
Add water and sugar to a medium sauce pan and heat over medium-high heat until sugar is dissolved. Remove from heat and cool before using. Puree blackberries in a blender until smooth. Strain out seeds with a fine sieve (optional). Measure and add lime juice, lime zest, elderflower liqueur, and simple syrup. Blend to combine.
Pour mixture in a square, shallow baking pan and place in the freezer. After about 45-60 min, use a fork to scrape the frozen bits into the center of the pan to combine.
Return to the freezer for about 3-4 hours, scraping and mixing about every hour. This recipe may be slightly clumpy, and less flakey, but still frozen. After the mixture has set, serve or keep overnight in the freezer. Vigorously rake with a fork to produce flakes if mixture freezes over.
– 3/4 cup sugar
– 5-6 springs fresh thyme
– 3 cups fresh or frozen blueberries
– 1 cup fresh lemon juice
Instructions:
1. Juice lemons – you will need about 4-5 large lemons to produce 1 cup of fresh juice.
2. Add water and sugar to a medium sauce pan and place over medium-high heat. Bring to a boil and simmer until sugar dissolves. Remove from heat and stir in lemon juice and thyme. Let steep until mixture has cooled.
3. Puree blueberries in a blender.
4. Once cooled, pour the lemon-thyme syrup into the blender with the pureed blueberries. Blend to combine
5. Pour mixture in a square, shallow baking pan and place in the freezer.
6. After about 45-60 min, use a fork to scrape the frozen bits into the center of the pan to combine.
7. Return to the freezer for about 2-3 additional hours, scraping and mixing about every 45 minutes. This recipe may be slightly clumpy and less flakey, but still frozen. After the mixture has set, serve or keep overnight in the freezer. Vigorously rake with a fork to produce flakes if mixture freezes over.
Juice lemons – you will need about 4-5 large lemons to produce 1 cup of fresh juice. Add water and sugar to a medium sauce pan and place over medium-high heat. Bring to a boil and simmer until sugar dissolves. Remove from heat and stir in lemon juice and thyme. Let steep until mixture has cooled. Puree blueberries in a blender. Once cooled, pour the lemon-thyme syrup into the blender with the pureed blueberries. Blend to combine.
Pour mixture in a square, shallow baking pan and place in the freezer. After about 45-60 min, use a fork to scrape the frozen bits into the center of the pan to combine.
Return to the freezer for about 2-3 additional hours, scraping and mixing about every 45 minutes. This recipe may be slightly clumpy and less flakey, but still frozen. After the mixture has set, serve or keep overnight in the freezer. Vigorously rake with a fork to produce flakes if mixture freezes over.
