granita

With summer heat officially kicking in, few things are more refreshing than homemade granitas. A subtler version of the sugary slushies we coveted as kids, granitas perk up everything from seafood to summery cocktails and fruit salads, plus creamy desserts like yogurt and ice cream. Best of all, they’re crazy-easy to make.Our friends at ChefSteps…

Paying homage to the season, Antonella Rana, co-owner of Rana Pastificio in NYC's Meatpacking District, wanted to showcase this coveted summer ingredient in her native Italy. "Late summertime in Italy means watermelon everywhere — fresh watermelon on street carts, candied watermelon skewers on the beach," she says. "Here at Giovanni Rana Pastificio & Cucina, we…

This granita gets its heat from sriracha, a spicy Asian hot sauce, and freshly grated horseradish. For a milder version, cut down on the amounts, or omit them entirely. For a five-alarm treat, increase the sriracha to one teaspoon. (And don't say we didn't warn you.)

I borrowed this recipe straight from Janina Oleary, pasty chef at TRACE restaurant at the W Austin. A granita, or water ice, is simply a mix of flavored water and sugar that is not allowed to freeze completely solid, with the texture of a grainy slush. It was so incredibly refreshing in the 90-degree heat…

Snow cones are associated with kids, ice cream trucks and summer. But this simple frozen treat gets an adult makeover with flavors from coffee to limoncello. Create a dessert bar loaded with flavored syrups, coffees and liquors and let your guests make their own frozen dessert. Some of our favorite adult drizzles: Limoncello, Absinthe, Grand…

Granita is the Italian — Sicilian to be specific — name for shaved ice. Maybe you call it water ice, and in some places it goes by slushie, but no matter what you call it, this is a simple semi-frozen dessert that can be made without an ice cream machine or any other fancy equipment.…

This recipe requires advanced techniques, accurate measurements using the metric system, specialist equipment and professional experience to achieve good results. Though, to be honest, probably not the same results as you'll find at the just-announced—for the second consecutive year—best restaurant in the world, Noma.