"If you are going to garnish, you definitely want to go with a sprig of heirloom spearmint." I really don't have heirloom spearmint- "I know that can be a little tough to find..." Yes, true, so a good alternative would be... "...foraged wild strawberries." I hate you, Chef John. (Not really.)
no mint in the grocery store? weird. also you might sometimes find wild strawberries in the green patches in cities. probably not the best to eat but ok as a decoration.
Instead of adding water, I add good neutral vodka like Smirnoff (cheap, yet really good and neutral, Eric Asimov's favorite). You don't have to fork it as much and it is great.
Chef John, I only started watching your videos alike 20 minutes ago or so, I subscribed right away of course! But I must say, the way you end off with your happy "enjoy" always makes me smile! I'm excited to try some of these!
*"Once again, optional but like most of my optional ingredients, I **_demand_** you to add them,"* My teachers can relate to this....it's okay if you don't wanna put this info in your essay _but_ it will be great if you do.
I said "the old tappa tappa" in real life once. I love Granita (usually one cup of homemade espresso granita for me) and will give this one a shot, with some fresh whipped cream on top. I can taste it now...
I love to cook and love your videos. I even watch the ones that I know I won't like. I've made a few and they come out amazing! I come for the recipe but stay for Chef John's humor.
I will totally try this in May-July(ish) when my strawberries grow! Alway better than store bought strawberries! Those usually mold the day after I get them.
Made it the other night. It tastes fantastic. And of course I'm going to have to try it with blackberries, blueberries, and raspberries at some point too.
So I made this one, then I made one with blackberries and raspberries in addition to the strawberry. Adjusted volume too. And this time I put a little more sugar, lemon juice and I used a nice cherry balsamic in it. Delicious!
I made a Blood Orange Granita at the kitchen, today. Absolutely amazing! We stuffed them into Lemon hulls & cut them into wedges. They looked like mini Watermelon Slices. Intermezzo...
I been making some. But, I been using frozen fruit. And putting it in my new Ninja Blender I have. And it will chop up ice and make like snow cones and stuff. It works using frozen fruit. I been mixing watermelon with strawberries right now. Sometimes will use sweetener sometimes I won't. And it looks like chopped ice. I love the stuff.
Hi...I saw this recipe yesterday & made it with fresh Mangos. It has come out soooooo lovely & perfect for the summer here. Thanks for sharing such a lovely treat!!!
THANK YOU so much chef John!! I just made this granita with my flatmates and it came out really great! And guess what? We are italians! Keep goin' on with this good stuff, Ciao dall'Italia!
I forgot to tell you this Chef John but I made this for my mother's day gift and she loved it. Also it was a good thing I had some spear mint growing at the back of my yard. So it just turned out beautiful. Thanks for the dish and yes I know, it was quite a long time ago but I just wanted to thank you for the awesome desert.
Im looking forward to making this for a friend. Im picking and freezing my wild strawberrys for this week ( as I sorta rediscovered them after 5 years of them being hidden by ferns and they are sad looking but they taste amazing). Im hopping to get at least a cup of them by the end of the week to add that true natural strawberry flavor that I so miss from my time in Italy. Im going to add some lemon zest on top just like the dish I had in Italy.
i feel for you...i'm so done with winter....really psyched about the warm weather! spring has been exceedingly odd here in PA though...we'll have a few really warm days where you need sandals...then the temp plummets and you have to break out teh sweaters again! weirest spring i can remember....
Hi am Jasmine, and i am Italian and I love, love, love GRANITA! I go crazy for it.. LOL Each Saturday me and my family go to the Granita shope (Ice cream shop) And get some granita!! But instead of waisting £5 for Granita, we are going to do it our selfs!!! THANKS VERY MUCH FOR TEACHING US THIS NICE *thing* i mean GRANITA OOOLALALALALLALA
of course it would! Any juicy friut is suitable for granita (but for example banana would not work I guess). Three most clasical flavours are lemon, strawbery and coffee. But melons and watermelons are great as well!
Yes - lemon juice, lime juice (hand juice so you get pulp without the bitter white bits), watermelon makes a very sweet, light-tasting one. Heck, we've made coffee granita too.
Lovely recipe Thank you Chef John ...and THANK YOU for sharing the strawberry hulling tip. I cringe when people cut their strawberries straight across the top and waste some of this beautiful berry... I use a very small pointy (paring) knife and just pop out the stem... it takes a second ...no more ...and leaves the strawberry almost intact. .
i have seen something similar done with watermelon....pretty sure i have it saved in my playlists somewhere....maybe under fruit or unique desserts? if you do it with watermelon...i suggest some mint in there (just a touch)...watermelon and mint are ah-mazing! chilled watermelon soup with mint is to die for!
I havent made this in a while. I always used Watermellon but mt strawberries are growing so OK. The only problem I ran into was having room in the freezer. I had to reorganize the cube to fit the tray. My hands smell amazing though :)
3rd year Pastry apprentice chef here. I love the idea of carving the strawberries and adding balsamic vinegar. I've made Kiwi fruit granita and Raspberry granita. Question shouldn't you use stock syrup instead of sugar and water. i know their the same, but stock syrup is the way right?
Once in a blue moon, we find something artisanal which is okay. I am American born, been here 19 years, & my spouse is 10 years my junior & Parisian. He's spent a lot of time with me in the States & prefers the ice cream not-in-France, also. But good for you, and hey, we can go to Italy fairly easily from over here, I'll be there next week! :) The storebought stuff here is so dreary -- the French do buy American brands, however. Oh, well. :)
You can do it with or without thawing them. If you want to thaw them, just throw them into some cold water for a few minutes until they soften, then put them into a coliander and let the excess water drip off for about half a minute.
1. A few slices of banana. 2. Two thin chocolate mints. 3. A nice heap of whipped cream 4. Coco powder 5. Small square of a light cake of some kind. That was harder than I thought but thanks for the challenge !
I didn't mean as in vodka can't freeze at all. But as you say it needs quite a cold temperature to do so and the average refrigerator usually doesn't get that cold. Check out molecular gastronomy, they use liquid nitrogen to do liquor/alcohol granitas/ice cream.
