Lighter than ice cream but just as flavourful and refreshing, granitas are the perfect drink for the summer.

A granita is a frozen treat that’s easy to make at home. By scraping a liquid mixture as it freezes, you produce a crystalline structure that is light and airy. In Sicily, locals like to use sweetened espresso to make granita. We’ve chosen four of our favourite recipes to enjoy as the weather gets warmer.

 

 

BASIL GRANITA

 

2 x bunches of basil

50g Caster Sugar

1g salt

½ teaspoon of citric acid

250ml water

 

• Bring the caster sugar, water and salt to the boil, then place into the fridge to cool.

• Once cold, chop the stalks off the basil and place into a liquidiser with the citric acid and the stock syrup.

• Blend until dark green (approximately 30 seconds), then pass through a fine sieve, pour into a plastic tray and freeze.

• Once the mixture starts to freeze, run a fork through it every hour until the whole mixture is frozen but can easily be scooped up with a spoon.

This is the perfect garnish to our Buffalo Mozzarella with a heritage tomato and watermelon salad.

 

 

GIN FIZZ SLUSHIE

 

80mL liquid glucose

450ml sugar syrup

300ml lemon or lime juice

40ml gin, plus extra to serve

To serve: organic rose petals and 1-2 drops rose water

 

• Combine glucose and 450ml water in a saucepan and stir over medium heat to dissolve.

• Add sugar syrup, cool completely, and add juice and gin.

• Refrigerate until chilled, then churn in an ice cream machine.

•Garnish with rose petals and serve with a drop or two of rosewater and extra gin to taste.

 

 

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LEMONGRASS CHILLI GRANITA

 

1lt water

300g sugar

4 lemongrass stalks

2 x thai red chillies

Juice and zest of one lime

 

 

• Mix water, sugar, lemongrass and chillies in a pan, bring to boil and then leave to cool back to room temperature.

• Add the lime juice and zest to the liquid and mix thoroughly.

• Strain with a fine sieve. Pour into a shallow, plastic tray and freeze.

• Once the mixture starts to freeze, run a fork through it every hour until the whole mixture is frozen but can easily be scooped up with a spoon.

This is great for cocktails.

 

 

ELDERFLOWER ICE WITH BLUEBERRY AND COCONUT

 

100ml coconut cream, whisked until smooth,then chilled

Elderflower ice

200gm elderflower cordial

500g crushed ice

To serve: blueberries and dried shaved coconut

 

 

• Blend cordial, crushed ice and 150ml cold water in a blender until fluffy.

• Spoon into chilled glasses and serve with dried coconut, blueberries and coconut cream.

 

Inspired to try one yourself? Make sure you tweet your creations to @createfood before you tuck in!