Are you making a lot of granitas this summer? There couldn't be a simpler dessert, icy and refreshing and kids love it. I made a fresh strawberry one last week....just added a bit of lemon to the pureed strawberries. It was divine.
But now this granita, unearthed in the new Donna Hay Issue (which contains, interestingly, all black and white recipes) definitely comes down on the dark side. I don't do this very often, but since you've already noticed I ramble on about the photography in Donna Hay, they've outdone themselves on this one, so I've posted it. Their food stylists took such care with this simple dessert. I love that everything is dark except that nifty grey container and aren't the textures marvelous? Those flakes of granita spilled over....every detail results in a feast for the eyes.
And then there's mine. Well. What can I say? Bright light and straight forward. I'm NOT going to be hired by Donna Hay anytime soon. But who cares? The granita was fabulous.
Coffee and Cocoa Granita
Donna Hay, Black & White Issue, #70
Ingredients:
1/2 cup espresso
1 cup superfine sugar
1/2 cup Dutch cocoa
3 cups water
Method:
Place all ingredients in a saucepan, whisk until sugar is dissolved and bring to a boil. Reduce heat and simmer for 2 minutes. Remove from heat and allow to cool. Place in a high-sided metal container and freeze until mixture is frozen, stirring edges into center every 20 to 30 minutes, about 1 1/2 hours. Using fork, scrape granita into flaky crystals. Serve or cover tightly to freeze for later.
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