Liquid-Based Granita - Mimosa Granita
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Appears in Cook's Illustrated May/June 1994
A new food-processor technique replaces the tedious scraping demanded by traditional granita recipes.
WHY THIS RECIPE WORKS
In traditional granita recipes, the liquid is frozen in a bowl and scraped every 30 minutes for several hours to produce a shimmering, granular dessert made up of individual ice crystals. We found a quicker way, using a food processor. We s...
