In Israel spring is in the air and as the season warms we look for new delicacies to enjoy, particularly those that offer relief from the heat.
Ice cream sorbets and sherbets are everyone’s favourite during the summer months, combining taste and a sense of relief from the swelter. In Italy, the land that gave us gelato, there is a poorer and lesser-known cousin ‘granita’ (granite), a less-refined frozen dessert that doesn’t require expensive machines to make.
Granita finds its origins where the snow line meets hotter climes. In ancient days gone by a servant/slave would be sent up to collect snow in the mountains returning in haste to the palace kitchen where titillating flavours would be added. It would then be rushed up from the scullery to the entitled in the great halls above, who would lick, crunch and smile at their good fortune.
The most common granitas are from citrus and espresso coffee and are very easy to make.
I prefer a latte granita as I find the espresso granita too utilitarian, a bit like the espresso-drinking habits of the Italians, something you do for the ‘hit’ and run, and not for pleasure.
Latte Granita di Caffe (makes two litres)
Ingredients:
- Espresso coffee 12 strong shots or (two macchinetta of four cups)
- Three cups milk
- Three cups cream
- One cup white sugar
Method:
Simple: put everything into a saucepan, on a medium heat. Bring to the boil, making sure it doesn’t burn or boil over. Stir to ensure the sugar is completely dissolved, turn off and leave to cool. Once cooled, stir and pour into a shallow freezer-proof container, place in freezer and leave until frozen, 12 to 24 hours.
Great for any time of the year, but especially for those hot and humid days. It’s nice to sprinkle a few freshly roasted crushed coffee beans when serving for both visual, taste and crunch.
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