Here Begins the Lesson...

Every day (or more likely occasionally, knowing me) I will randomly open to a page in the 1,350-page Larousse Gastronomique and reprint an entry (without their permission, of course). This is a fantastic book and not just for cooks. If you are considering buying this book, however, please wait until I get my affiliates link from Powell's book store in Portland up. Powell's is arguably the best independent book store in the US and we should do all we can to support these stores. I'll probably join the B&N affiliate progam too, so folks can order CD's, DVD's and super expensive books (like this one) which are always discounted through big superstores.

So, without further ado:

Larousse Gastronomique, p. 574:

GRANITA
A type of Italian sorbet popularized by Tortoni in Paris in the 19th Century. It is a half-frozen preparation with a granular texture (hence its name), made of a lightly sweetened syrup or of a syrup flavoured with coffee or liquor. Unlike sorbet, granita does not contain any Italian meringue.

It is served in sundae dishes or a glass bowl, either between courses or as a refreshment.

RECIPE

granita
Make a light syrup with fruit juice (such as lemon, orange, tangerine, passion fruit or mango) or very strong coffee. Cool the syrup then pour it into an ice tray and freeze for 3-4 hours without stirring. The granita will then have a granular texture.