Beetroot Granita
4 servings
180 minutes
Beet granita is an unusual blend of Italian classic and vibrant flavors. Historically, granita originates from Sicily, where it became a refreshing relief on hot days. In this version, beetroot adds natural sweetness and earthy depth balanced by the tartness of lemon and a light caramel note from sugar syrup. The preparation process transforms the ingredients into a crunchy icy dessert that refreshes pleasantly. Adding vodka makes the granita not only a gastronomic delight but also an elegant aperitif. It is recommended to serve in glasses while enjoying its cold texture and harmony of flavors. This is the perfect option for a summer evening when you crave something light yet memorable.
1
Prepare all the ingredients.
2
Juice the beet, mix with sugar syrup and lemon juice, and place in a plastic mold in the freezer.
- Beet: 1 kg
- Sugar syrup: 50 ml
- Lemon: 1 piece
3
Every thirty minutes, take out the container and stir with a fork until the contents turn into a mass of small ice pieces.
4
Then pour everything into glasses, adding 25 ml of vodka to each, and serve.
- Vodka: 100 ml