In our house, granita is a joint effort. I go to bed early, while my husband is a night owl. He likes granita so much that if I mix it up and get it started before I turn in, he'll happily stop what he's doing every half hour to stir it up until the wee hours. His granita efforts are much appreciated: The regular stirring makes the crystals light and fluffy, so you really feel like you're eating flavored snow.
For me, the hardest thing about making granita is clearing room in my freezer for a shallow baking pan. If your freezer looks anything like my freezer...well, it probably does. The only person I know whose refrigerator, freezer and pantry are uncluttered is my friend Julie (hi Jules!). I don't know how she does it. Anytime I look in her refrigerator there are maybe 10 things in it. Apparently she has absolutely no hoarding tendencies in the kitchen. I'm in awe.
Granita is a perfect dessert when you want something sweet and delicate. It keeps in an airtight container in the freezer for a few days. If it hardens, just stab it with a fork to fluff it up before serving.
Pomegranate juice granita
- 8 ounces 100 percent pure pomegranate juice
- 1/4 cup superfine sugar
- juice of 1/2 lime