So this is granita: imagine scoops of fruit or chocolate ice, maybe flecked with fresh ginger, the ice crystals are shaggy and a little crunchy in your mouth and then melt away leaving tastes so pure and intense you just want more and more. And since there's no fat—and not much of anything else—you can eat all you want.
How to Make Granitas:
The basic formula. No limits on the possible improvisation.
Fruit Granitas: Figure 1-1/2 pounds fruit (that includes tomatoes) to sugar syrup to taste. Where skins add flavor and color, as with apples, don't peel the fruit.
Sugar Syrup: you make sugar syrup by cooking equal amounts of sugar and water until the sugar's melted — about 5 minutes — do 1 cup each to start because it keeps in the fridge for months.
Next step — add flavoring to taste: These could be grated ginger, orange zest, vanilla, chile, cinnamon, you get the idea. Over-season, since freezing mutes flavorings.
For Coffee and Chocolate granitas: do strong espresso with cinnamon, sweetened to taste... or make cocoa and chill...
Freezing and Serving: For lazy man's granite, you freeze it in a shallow container. Five minutes before serving, break up the ice and run it through the food processor so it's shaggy, and you are done.
From the September 18, 2010 show. © 2010, Lynne Rossetto Kasper.
Adam Rapoport, editor in chief of Bon Appetit magazine and the website www.bonappetit.com, knows his way around a grill. He has edited an entire book on the subject: The Grilling Book: The Definitive Guide from Bon Appetit.