Making a granita — a sophisticated version of the Italian shaved ice we ate as kids — couldn’t be easier. You don’t need a blender or ice cream maker, just a brownie pan, a fork, your freezer…and a little time and patience. Pour a sweetened mixture of fruit juice, sugar, and water (and alcohol, if you like) into a shallow pan and pop it into the freezer. As the mixture freezes, scrape the crystals off the edges of the pan and stir them back into the mix. In about three hours, you’ve got a refreshing frozen dessert. The fl avors of these homemade ices are a lot more satisfying than the snow cones of your childhood. Pink lemonade is a classic, while a sangria granita is perfect for dinner with friends.

Pink Lemon Granita

1 and 1⁄2 cups water
3⁄4 cup plus 2 tbs. granulated sugar
3⁄4 cup fresh lemon juice (from 3–4 lemons)
2 tsps. grenadine

Combine water, sugar, lemon juice, and grenadine in medium bowl. Stir with large spoon or whisk until sugar has thoroughly dissolved (about 1 minute). Pour mixture into 9 x 9-inch shallow baking pan, preferably metal. Put pan in freezer and stir every 30 minutes, being sure to scrape ice crystals off sides and into middle of pan until mixture is too frozen to stir (about 3 hours depending on freezer temperature; mixture may freeze faster). Use large dinner fork to stir and scrape. (Tines are perfect for breaking up ice crystals).

Cover pan with plastic and keep frozen until ready to serve. Place fork at top of dish and pull it toward you in rows, moving from left to right while rotating pan. Scrape up shaved ice and fi ll chilled glasses or bowls.

Serves six to eight.

Susie Middleton is Editor at Large for Fine Cooking magazine. For more recipes, tips, and techniques, visit finecooking.com.

Sangria Granita

3/4 cup full-bodied red wine, such as Merlot or Cabernet
1/2 cup water
1/4 cup plus 2 tbs. granulated sugar
1/4 cup fresh orange juice
2 tbs. fresh lemon juice

Combine red wine, water, and sugar in medium saucepan. Bring to boil over medium heat. Boil for 1 minute. Remove pan from heat and stir in orange and lemon juice. Let cool.

Pour mixture into 9 x 9-inch shallow baking pan, preferably metal. Put pan in freezer and stir every 30 minutes, being sure to scrape ice crystals off sides and into middle of pan until mixture is too frozen to stir (about 3 hours depending on freezer temperature). Use large dinner fork to stir and scrape. (Tines are perfect for breaking up ice crystals.)

Cover pan with plastic and keep frozen until ready to serve. Place fork at top of dish and pull toward you in rows, moving left to right while rotating pan. Scrape up shaved ice and place in chilled glasses or bowls.

Recipe by Nicole Plue » Photo by Scott Phillips/Courtesy Fine Cooking

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