Milk Chocolate Granita Recipes

SKIM MILK GRANITA

Steps:

• Place ingredients in blender (or deep and narrow container for the immersion blender).
• Blend on high in a five second burst and then move the larger cubes closer to the blade.
• Repeat the five second bursts until the cubes are chopped into fine grains.
• Pour in a glass and add a straw and/or spoon.

DOUBLE CHOCOLATE GRANITA

Steps:

• In a medium saucepan, dissolve sugar in water and vanilla. Bring to a boil, let boil one minute, then remove from heat.
• Stir remaining ingredients into sugar water until it is well mixed and chocolate is completely melted.
• Pour into a 9" x 9" baking pan.
• Cover loosely and freeze for two hours, until it is frozen at the edges. Scrape the ice with a fork, mixing it towards the center of the dish.
• Repeat every 30 to 40 minutes, until the granita is completely frozen (the texture should be somewhere between slushy and flaky).
• Keep frozen until ready to serve. Should the granita become too solid before serving, use a fork to loosen it, and let sit for a few minutes to soften slightly.
• QUICK FREEZE METHOD: Freeze mixture into an ice cube tray; once solid, use a food processor or ice shaver to flake.