TZUTC: -0800
MSGID: 35412.fidonet_cooking@1:105/500 2dc987f8
PID: Synchronet 3.20d-Win32 master/500ef7050 Mar 03 2025 MSC 1942
TID: SBBSecho 3.23-Win32 master/500ef7050 Mar 03 2025 MSC 1942
BBSID: FQBBS
CHRS: ASCII 1
NOTE: SlyEdit 1.89e (2025-02-09) (ICE style)
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Fruit Granita
 Categories: Beverages
      Yield: 1 Batch
 
    2/3 c  Sugar
    2/3 c  Water
      2 c  Fruit juice -OR-
      3 c  Fruit puree
 
  Mix sugar and water until sugar is completely dissolved. You can use
  hot water, or heat in microwave or saucepan. Cool the syrup.
  
  Mix the fruit juice or puree with the syrup in a flat-bottomed glass
  or ceramic casserole. A 9x5x3" loaf pan works, as does a deep pie
  plate. Test the size of your container by pouring a measured amount
  of water into it. Besides leaving room for stirring, the container
  must hold either 3 cups liquid if using juice, or 4 cups if using
  puree. Place the container in the freezer. Of course, you've made
  sure you have room ahead of time. Stir the mixture after 1 hour and
  then every 30 minutes or so. Your goal is to minimize the size of the
  ice crystals. The more surface area your container has, the faster
  the granita will freeze. For really fine crystals and the smoothest
  texture, process the mixture, after it's frozen, in a food processor.
  Do this in two batches. Return to freezer, as the processing will
  cause some melting.
  
  Notes:
  
  * The basic formula is adapted from Gourmet from about 10 years ago.
  * Use whatever combination of fruits and juices you like. I generally
    use a mixture and add lemon or lime juice to balance the
    sweetness of the fruit. Good combinations include cantaloupe and
    lemon, grapefruit and honey tangerine, mango and lime, orange and
    peach. Use what's in season and what you like! * I've been making
    this dessert and palate freshener since about 1985. It's so
    simple to make, can be made early in the day, isn't heavy, and is
    always a hit. My son even makes it!
  
  Recipe by Walter Hanig
 
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