Four more days. Four more days of sweltering Boston heat and then it’s off to L.A. for the weekend for… let me check the forecast… omigod it’s 101° in the Valley right now. Okay, I will prepare myself for more heat. But that’s totally fine, because four days after that, I’m off to Hawaii for the first time EVER(!!!), where it will be… in the mid-80s. Just like Boston.
But so much better thanks to the salty ocean breeze, right? And the fact that it’s Hawaii!!!
I’ve been “dealing with” this lovely summer sunshine by making all sorts of frozen treats. (That’s in quotation marks because I’m a Minnesota girl and there’s no way you’ll ever, EVER hear me complain about sunshine.) Ice cream, frozen yogurt, Nutella fudgesicles, and fruity popsicles. Right now I’m channeling something icy cool and tropical.
Granita is really fun to make and super simple. If you can stir, you can make this dish. It tastes like the sno-cones of small town summer parades, minus the sickly sweetness and neon food dyes. I made this version super tart to suit my tastes, but you can increase the sugar to 1 cup if you like. (Just mix it with 1/2 cup of water to dissolve.)
After a few hours of freezing and scraping, you’ll end up with a tart, refreshing dessert. Drizzle it with a bit of rum for an adult treat. And then pat yourself on the back for making it through these long, hot days. Summer is rough, man.
- 1/2 cup freshly squeezed lemon juice (from 2-3 lemons)
- 3/4 cup freshly squeezed lime juice (from 6-8 limes)
- 2/3 cup sugar
- 3 cups water, divided
Stir together sugar and 1/3 cup water in small saucepan. Heat, stirring frequently, until sugar is completely dissolved. Remove from heat, stir in remaining 2 2/3 cups water, and let cool.
Stir lemon and lime juices into sugar water. Pour into a 2-quart dish with sides at least 2 inches tall. Place in freezer. After one hour, begin checking granita. Using a fork, scrape the ice crystals from the sides of the dish to the center. Repeat process every 30 minutes until completely frozen. If the granita becomes too hard before serving, let sit out for a few minutes and stir to break up chunks.
Makes approximately 2 quarts.
Source: A Lingonberry Jam original, inspired by The Perfect Scoop by David Lebovitz.
Nutrition facts (per 1 cup): 75 calories, 0 g fat, 19.9 g carbs, 0.2 g fiber, 0.2 g protein.