granita

While it almost always hits the spot, these days, I find myself craving a granita.

There are, Polzine says, different approaches to granita, and all are equally valid.

With a granita, I want the sugar crystals still present so that it stays fluffy.

Polzine suggests serving an herb granita with fresh fruit, and maybe some fresh herbs as a garnish, a layering of flavors that makes a particularly decadent dessert.

To infuse the flavor of herbs into a granita, you first steep them in boiling water, and then add sugar after the water has cooled.

I had kept on my hat as we thought we would go out, take a turn in the arcades and have a "granita."

The padrone told us of a famous caf where the "granita" was very good, also very good music.