Apple Granita

Love a cold dessert even when the temperatures turn chilly? This fun fall dessert is filled with amazing apple flavor.MORE+LESS-

1

red apple, peeled, cored and chopped

1

green apple, peeled, cored and chopped

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  • 1

    Combine all the ingredients in a medium saucepan. Bring to a boil, cook, stirring occasionally, until apples are softened - 10 to 15 minutes or so. Remove from heat and let cool slightly.

  • 2

    Place the apple mixture in a blender and blend until smooth. Pour into an 8x8-inch pan.

  • 3

    Place the pan into the freezer and allow to partially freeze, pausing every 30 minutes or so to use a fork to scrape the mixture up. Continue until it's totally frozen -- 1-3 hours.

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More About This Recipe

  • What the heck is a granita?

    You're probably thinking it. Heck, I thought it when I first saw the name of a dish like this a few years ago. But then I made one and fell in love.

    (Right about now is a good time to just tell you ... right?)

    A granita is a frozen dessert that is along the lines of a slushy. Basically, you make a fruity liquid (in this case, apple) and stick it in the freezer. Then you regularly pull it out, scratch it up with a fork, and freeze it again. Keep that up until it's all frozen and slush and then scoop it out to serve. Easy peasy.

    So, this Apple Granita starts with a base of apple cider, apples and sugar. You cook it (not all granitas need to be cooked, but apples have a better texture for this when they are softened in the cooking process) until the apples are tender.

    Then you puree it. Basically, it will be like a really juicy apple sauce.

    Then, the freezing process starts. Plan to make this on an afternoon when you will be home. It will take several hours to freeze, and you need to scrape the mixture every 30-45 minutes so that it gets all slushy and frozen.

    In the end, you have a fresh, refreshing, delicious dessert that kids and adults can totally enjoy together. And it's pretty.

    Oh, and if you happen to forget that you are making the granita and go out for a few hours, don't panic. The apple mixture can be scraped pretty easily from a solid state. Trust me, I found out the hard way.

    Sarah W. Caron (aka scaron) is a food writer, editor and blogger who writes about family-friendly foods and raising a healthy family at Sarah's Cucina Bella.


Honeydew and Apple Granita Recipe – 1 Point

With all the heat waves sweeping the nation recently, this frozen, delicious low calorie granita recipe made with honeydew and apple juice, is a wonderful way to keep cool. So light and flavorful, it makes a great end to any meal, or to use as a palate cleanser between courses!

Granita is essentially another way to say Italian Ice, and while many Italian Ice Recipes can be too sweet and syrupy, this one is wonderfully fresh and flavorful without being too sweet. And with just 1 Point per serving, you can enjoy a super tasty summer treat without feeling any guilt.

So if you are looking for a great low calorie summer dessert recipe to whip up for your next party or BBQ, give this Apple and Melon Granita Recipe a try!


Summer dessert recipe: Lemon balm and apple granita

A member of the mint family, lemon balm has a zingy citrus flavour, but is best used fresh rather than dried. It also makes an uplifting tea. If you don't grow your own lemon balm or don't know someone who does, this recipe also works very well with mint.

  1. Put the sugar and apple juice in a medium pan set over a low heat until the sugar is dissolved. Bring to the boil, take off the heat and add three handfuls of lemon balm &ndash crush the leaves in your hand first to release their aroma. Leave to cool completely.
  2. Heat the oven to 140°C (120°C fan oven) gas mark 1. Cut the apple into thin slices horizontally, preferably using a mandolin. Arrange on a baking sheet lined with baking parchment. Bake for 40 minutes until crisp. Set aside.
  3. Strain the apple juice and discard the lemon balm. Pour the juice into a shallow freezer-proof container - the depth of the liquid should be no more than 2.5cm.
  4. Freeze for an hour or so until ice crystals form at the sides (this depends on your freezer but the process will speed up as the ice starts to form). Scrape the crystals into the centre with a fork. Return to the freezer.
  5. Repeat every 30 minutes or so until the mixture has a grainy frozen texture. Just before serving, finely chop the remaining lemon balm and stir into the granita. Pile into individual dishes and garnish each one with a few apple crisps. The granita is best eaten on the same day of freezing.

A member of the mint family, lemon balm has a zingy citrus flavour, but is best used fresh rather than dried. It also makes an uplifting tea. If you don't grow your own lemon balm or don't know someone who does, this recipe also works very well with mint.


Green Apple Granita

This Green Apple Granita is my way of enjoying the summer heat. It is sweet..cool and delicious and packed with the freshness of green apple. Savor this ice-me-up plzz and have a fab summer.

Granita is a semi-frozen dessert made with ice..sugar and mostly fresh fruits. Its origin is from Sicily-a small town in Italy. It is a cousin to Sorbet but more in a chunkier form. It tastes best with fresh fruits like apples, strawberries, mango, cherry, and even black grapes.

Kindly do check these recipes:

Recipe of Green Apple Granita

Ingredients:

1/2 cup- sugar
2 cups-water
2-medium Granny Smith green apple
2-lime juices

Fresh mint leaves and 1 tsp chaat masala for garnish.

1. Combine the sugar and 2 cups water in a small saucepan and bring to a simmer over medium heat.

2. Cook, stirring, until the sugar dissolves, about 5 minutes transfer to a blender and let it cool completely.

3. Finely grate the apple or puree the green apple into the pan then stir in the lime juice.

4. Freeze until ice crystals begin forming around the edges, about 45 minutes. Use a fork to scrape the crystals toward the center of the pan, then continue freezing, scraping every 30 minutes, until frozen, about 4 hours.

5. Y0ur granita is ready now. You can garnish with fresh mint leaves and chaat masala for that extra punch.


What's Cookin' with Dr. Mike: The Grassroots Gourmet

Apple Pie Granita: This is a great light desert when you just need a little something to put that final “fini”with an exclamation point. A granita is also nice as a mid-course palate cleanser or even as part of an amuse-bouche. The granita here is another “basic”, so you can substitute other juices and flavors, even alcoholic beverages like margaritas. Just remember that alcohol lowers the freezing point, so too much alcohol and you just get a really cold drink-not necessarily a negative….

Apple Pie Granita

  • 1/3 cup sugar or Splenda/Truvia (use proper sweetness conversion)
  • 3 cups apple juice
  • 1 lime
  • 2 tbsp Apple Pie Spice (recipe follows)
  • 6-8 oz vanilla yogurt

Combine all ingredients except yogurt in a blender and thoroughly mix. Bring to a simmer (do not boil), and allow to cool gently back to room temperature. Filter through fine sieve lined with cheesecloth. Pour the mixture into a 9 or 10 inch metal baking pan. Freeze the mixture, checking every hour or so to smash out lumps or chunks if the form. It should be fully frozen in 4 to 5 hours. To serve, place a tablespoon of yogurt on the bottom of a martini or other cocktail glass. Shave thin layers of the granita and place on top, serve immediately.

Apple Pie Spice

  • 4 tbsp ground cinnamon
  • 2 tbsp ground nutmeg
  • 1 tbsp ground allspice
  • 1 tbsp ground cardamom

Combine all ingredients in an airtight container, mix well and store. This will keep for several months.


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In Normandy, locals rely on apple brandy as a digestive called Le Trou Normand, or the Norman break. The drink is a fiery shot of Calvados in the middle of the meal which can more often be served as a sorbet than a hefty shot of alcohol. Both hit hard and fast and are effective as palate cleansers and appetite stimulants.

  • Sparkling or flat water, with or without a twist of citrus
  • Lightly brewed green, black, or mint tea, with minimal sweetener
  • Celery sticks or fresh tart apples
  • A sprig of parsley

Easy granita recipes

This boozy granita is ideal in summer and a great shout for gin lovers. It’s quick, easy and super refreshing, the perfect way to finish a rich, heavy meal.

Black cherry granita

Try our juicy, fruity, black cherry granita. It’s super quick and easy to make and looks really impressive with its deep purple colour. Ideal for entertaining.

Raspberry granita with balsamic caramel

Try this raspberry granita with balsamic caramel to get your taste buds tingling. The natural sweetness of the sharp Italian vinegar works brilliantly with the zing of the soft fruit. We serve it here with a scoop of vanilla ice cream as a dessert.

Calvados and apple granité

From food writer Felicity Cloake, this recipe for a light but punchy granita was inspired by a dessert she had in Normandy. It’s a great way to end a meal of rich, French-style food.

Melon granita with cardamom cream

This recipe for melon granita makes for a great summery dessert. The contrast between the icy, fruity granita and the silky, spiced cardamom cream makes it a winning way to finish a meal. It’s really easy to prepare, too.

Limoncello granita

You only need two more ingredients besides the Italian lemon-based liqueur to make this zesty, refreshing granita. It’s a great one to do the day – or even week – before you have friends round.


Recipe Summary

  • 1 cup white grape juice or Chardonnay or other dry white wine
  • 1 tablespoon superfine sugar*
  • 1 ⅓ cups chopped Granny Smith apple
  • 1 ½ cups apple juice
  • 2 tablespoons lemon juice

In a small bowl combine grape juice and sugar, stirring until sugar is dissolved.

Place apple in a food processor or blender add 1/2 cup of the apple juice and the lemon juice. Cover and process or blend until smooth. Press mixture through a fine-mesh sieve into a 4-cup liquid measure discard pulp. Add enough of the remaining 1 cup grape juice to apple puree to measure 2 1/2 cups. Stir in grape juice mixture.

Pour mixture into a 3-qt. rectangular baking dish. Freeze 1 1/2 hours or until slushy. Stir with a fork freeze 1 1/2 to 2 hours more or until firm. To serve, scrape surface of granita and spoon into dishes.

If you use Chardonnay or a dry white wine, up the superfine sugar to 1/3 cup.


Recipe: Candied Apple Granita

We’re in that awkward transition between summer and fall. Those fleeting weeks where it somehow makes sense to wear sandals with a sweater or drink a pumpkin latte on an 80-degree day. And even though it’s time to start plucking apples from the trees at nearby orchards, we’re not quite ready to douse super fragrant, just-picked apples in cinnamon and bake them in a pie.

That’s where our candied apple granita (recipe below!) comes in—a refreshing way to use some of that 20-pound bag of local gala apples (preferably from Lynd Fruit Farm if you are if you’re in the Columbus area). Adding a few beet shavings gives it a fun, bright pink color, and cool contrast to Salty Caramel ice cream.

And when the weather starts to turn chilly and you’re ready for apple pie, resist the urge! Instead saute sliced apples with butter, brown sugar, and fresh herbs like tarragon. Then top with fresh granola, spiced nuts, or pie crust cookies for a little crunch, and your favorite ice cream.

(Pro tip: Pick up a gallon of fresh apple cider at your nearest fruit farm and turn it into spiced cider concentrat e like we did for Drinkin’ Tyme at Jeni’s HQ last week. The whole office smelled like an apple orchard had exploded.)

Candied Apple Granita with Salty Caramel ice cream

Makes about 10-12 large servings

  • 12 apples, sliced with skin and core removed
  • ½ cup sugar
  • 2 lemons, juiced
  • Beet shavings for color, optional
  • 2 pints Salty Caramel ice cream

Add apples, sugar, lemons, and beet shavings to a blender, and blend until fully combined. Pour the mixture into a 9×9 pan and freeze it.

Every 2 hours, remove the pan from the freezer and scrape the mixture with a fork to loosen it up. Repeat the process until the apple mixture is frozen, about 6 hours.

Have fun with plating. Go traditional and place a few generous scoops of granita in a shallow bowl, and top with a scoop of Salty Caramel. Garnish with fresh whipped cream or springs of thyme. Or, serve it parfait style in a glass, layering granita with Salty Caramel and garnish.


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