GRANITA
VARIATIONS =
Scoop up your GRANITA, while it is still semi-frozen & before it really hardens. The freezing juices will be layered & crunchy. The semi-ice will scoop up in crystals that look like they are the leftovers from a miniature ice storm, as described in our last 2 broadcasts. They will not be all neat & uniform.
Or let the prepared recipe really harden. Then, using an ice cream scoop or an ice shaver, scrape the crystals off the top as needed for your serving dish. These will be very fine shavings & look like powdered snow!
In Italy, where they say the GRANITA originated, it is served in the restaurants in little dessert dishes & garnished with something tasty & tantalizing. It is most often served with slices of lemon &/or lime on the side.
But the GRANITA can also be served in a glass or a hollowed out lemon or orange half or in a small coconut half-shell or in an emptied out pineapple hull.
The GRANITA can also be served in a long & narrow olive serving dish with perfect berries or other small cuts or pieces of fruit sprinkled the length of the GRANITA (olive) dish.
And a cold fruit syrup or thick juice can be poured over the GRANITA. In the gourmet industry, they call this "drizzling." I make 3 berry juices in the summer & freeze them for such spectacular, drizzled highlighting: raspberry, blackberry & strawberry. YUMMMMMY!
Dried fruit powders can be sprinkled over a GRANITA to add a wonderfully sweet flavor. In the gourmet world, this is called "dusting."
Well, you get the idea! The serving dish you choose, the plating you arrange, the yummy & edible garnishes you set out or drizzle upon or dust about -- our imaginations only limit us! But as fun as all this galloping gourmet, high-steppin' stuff is, HIGH just doesn't really care -- he just wants his GRANITA, the more the better & as soon as possible! HE EATS LIKE A HORSE!