Granita Four Ways

Granita Four Ways

by Dr. Kellyann
Table of Contents

    YES! You can have dessert! Granita is a frozen dessert you can make with almost any of your favorite flavors including coffee, tea, lemon juice and mint. Originally from Sicily, it’s served all over Italy. By scraping the liquid mixture as it freezes, you create a yummy crystallized dessert.

    GRANITA

    Prep time: 10 mins plus 1 ½ or more hours for freezing • Yield: 2 servings

    INGREDIENTS

    Espresso Granita

    • 2 cups espresso or strong black coffee, at room temperature
    • ½ teaspoon lemon zest (optional)
    • Stevia to taste

    Lemon Granita

    • 1½ cups freshly squeezed Meyer lemon juice from about 6 Meyer lemons (If you use tradition Eureka lemons, they are much more acidic and lack the sweetness of Meyer lemons. In this case you may choose to use less lemon juice and make up the difference with water.)
    • ½ cup water
    • 1 teaspoon lemon zest
    • Stevia to taste

    Spiced Tea

    • 2 ¼ cups water
    • 2 Earl Gray tea bags, black tea bags, or equivalent loose tea
    • ½ teaspoon ground green cardamom or two green cardamom pods
    • 2 whole black peppercorns
    • ½ teaspoon fennel seeds
    • ½ to ¾ teaspoon cinnamon or 1 small cinnamon stick
    • 4 slices fresh ginger
    • 2 whole cloves
    • Stevia to taste

    Green Tea Mint

    • 2 ¼ cups water
    • 2 green tea bags or equivalent loose tea
    • Handful fresh mint
    • Stevia to taste


    DIRECTIONS

    For Espresso and Lemon Granita: Combine all ingredients and stir until stevia dissolves.

    For the two Tea Granitas: Heat water, tea, and all spices/herbs in a small saucepan. Bring to a boil and simmer on low for 3 to 5 minutes to infuse the tea. Strain through a fine mesh sieve.

    Pour mixture into 9- x 13-inch pan and place in freezer. The mixture should only be ¼- to ½-inch deep. Freeze for about 30 minutes.

    Remove from freezer and use a dinner fork to scrape any ice crystals that have formed on the bottom or sides of the pan. Return to freezer and repeat the scraping process every 30 minutes for 1 ½ hours or until the mixture is thoroughly frozen. The granita should look like a fluffy pile of ice crystals. If you freeze until the crystals are frozen solid, dip the bottom of the pan in a hot water for a few seconds to loosen. Spoon into pretty bowls or glasses and garnish if desired.

    Hope you enjoy!

    Back to blog

    Share

    Dr. Kellyann Petrucci

    About the Author

    Dr. Kellyann Petrucci

    M.S., N.D. · Board-Certified Naturopathic Physician · New York Times Bestselling Author

    Dr. Kellyann Petrucci is a board-certified naturopathic physician, certified nutrition consultant, and New York Times bestselling author with over 20 years of clinical experience. She is the creator of the Bone Broth Diet and Cleanse + Reset programs, and author of multiple bestselling books including Dr. Kellyann's Bone Broth Diet, The 10-Day Belly Slimdown, and The Bone Broth Breakthrough.

    Dr. Kellyann completed postgraduate work in biological medicine at the Paracelsus Clinic in Switzerland and is a regular health expert on Good Morning America, The Dr. Oz Show, Good Day LA, and other nationally televised programs. She is also the host of two PBS specials: 21 Days to a Slimmer, Younger You and The 10-Day Belly Slimdown.