Apple Granita
6 servings
60 minutes
Apple granita is a refreshing dessert based on traditional Italian granita. Its unique texture of crunchy ice crystals and rich apple flavor with a gentle lemon tartness make it an ideal choice for summer heat. Historically, granita originated in Sicily, but this recipe adds a personal touch with the use of fresh apples and light syrup. The preparation involves slow freezing with stirring, creating an airy yet crunchy consistency. Apple granita is not just a dessert but a true gastronomic delight that can be served as a standalone dish or paired with other desserts. Its lightness and naturalness make it an exquisite finish to any dinner.
1
Put sugar and some lemon zest (grate lemon on a coarse grater) in a small pot with water. Heat and stir until the sugar dissolves. Cool down and remove the lemon zest.
- Sugar: 175 g
- Lemon: 1 piece
- Water: 575 ml
2
Peel and core the apples, add them to a pot, and cook for 5 minutes until soft. Let cool in a bowl.
- Apple: 650 g
3
Place chilled apples with syrup in a blender, squeeze the juice of one lemon, and blend. Freeze for 1 hour.
- Apple: 650 g
- Sugar: 175 g
- Lemon: 1 piece
4
Take out of the freezer and mix with a fork to break into crystals. Return to the freezer for another hour, then mix again. Repeat 3-4 times until the right texture is achieved, then freeze until needed.