2000 g. frozen Rogelfrut purée
600 g. sugar
1400 g. water
Processing:
Blend ingredients e pour into the bell jar of the crushed-ice maker e bring to no lower than -4°, -6°C.
800 g. Primo Fiore Lemon Juice
800 g. sugar
2450 g. water
Processing:
Grate lemon rind and let steep for at least one hour. Mix the ingredients and pour into the bell jar of the slush maker, bring to no lower than -4°, -6° C.
2000 g. Orange juice, mandarin juice
750 g. sugar
1250 g. water
Processing:
Blend ingredients and pour into the bell jar of the slush maker and bring to no lower than -4°, -6° C.
The History of the Granita
The history of this drinkable icy "sweet" that refreshes and energizes has origins that go back to Mesapotamia, in the 18th century B.C. The ingredients were practically the same as those used today: fruit, a sweetener, which might have been honey, and ice. Since then, knowledge and techniques have been passed on, crossing the Middle East, Egypt, Greece, Turkey (where the name ‘sharbet’ originated), arriving in the West, Sicily, France, Germany, Austria and invading today’s gelato shops. Among the names that stand out for their icy specialties of yesteryear, we can find Buontalenti Bernardo (16th century), an artist architect, and Francesco Procopio dei Coltelli (late 17th century), aSicilian from Catania: one of his specialties, which is still popular, was iced coffee.
Methods and procedures
There are basically two methods for making granita:
. with a creamer (vertical or horizontal)
. with a ice-crusher with bell jar
To correctly prepare the recipe, the ingredients must be blended well at room temperature, left to rest for about an hour, and frozen discontinuously.
A quality granita must have the following characteristics:
. crystals that are not too large
. a consistency which is not overly icy
. no air bubbles
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