Granitas

In their aptly-titled volume, Ices: the Definitive Guide, Caroline and Robin Weir divide ices into creams (ice cream and gelati), water ices (sorbets and granitas) and hybrids, with a foot in both camps (parfaits and sherberts). ❋ Unknown (2011)

In fact, sorbets are the easiest ice of the lot: granitas must be beaten at regular intervals during the freezing process in order to develop their characteristic crystalline texture. ❋ Unknown (2011)

Covering all these touchstones in approaches both classic and tradition-bending apricot gelt, manischewitz granitas, anyone?, are the recipes below. ❋ Colin Sterling (2010)

But in my native Australia, the sun-dappled summer season between November and February is devoted to outdoor pursuits like catching a wave, picnics in the park, and servings of ice-cold granitas. ❋ Napoleon Perdis (2010)

Although they're a pain to make requiring minimal, but frequent attention I'm fond of granitas. ❋ Unknown (2008)

I don't have one either and seem only to be able to make granitas. ❋ Annemarie (2008)

I just completed an article on granitas for NPR's Kitchen Window I don't yet know when it will be published and as I tried to think of recipes I knew I wanted to do one that used wine. ❋ Unknown (2007)

I love, love, love granitas, but just don't have the patience to stir every half hour or so. ❋ Unknown (2007)

Liquor-infused granitas like this one make great aperitifs and even better desserts. ❋ Unknown (2007)

Sorbets and granitas: Icy Delights, Cookies, and Sauces from the Duane Park Cafe really fabulous looking recipes ❋ Kate (2005)