Appears in Cook's Illustrated July/August 2021, America's Test Kitchen TV
Do you have a blender, a baking dish, and a fork? If so, you're well on your way to enjoying this frosty, fruity Sicilian treat.
WHY THIS RECIPE WORKS
For a deeply fruity granita with a light, crystalline texture, we blended fresh or frozen berries with enough water to form a silky puree and enough sugar for modest sweetness and to give the puree the proper consistency when frozen. When s...