Gastronomixs

Granité

The basic ingredient for granité is sugar water, with a 20% sugar content. Frozen while still, but stirred during the freezing process to create coarse crystals. You can create endless variations on this recipe by infusing the water with various flavours, e.g. coffee beans, fresh herbs or various types of tea. For a fruit flavour, simply substitute part of the water with fruit juice. 

Recipe by Hidde de Brabander, Dreams of Magnolia pâtisserie, ‘s Gravenzande, the Netherlands.

Granité

Would you like to view this page?

To see this recipe or part of the website, you need an account. Click on the button below to get a free two-week Gastronomixs trial account. This page and a whole lot of extra features will be accessible immediately!

After the free trial period, you can choose to upgrade to a paid account to retain full access. For just €7 per month or €70 per year, you’ll have access to more than 3,200 components and hundreds of compositions!

Free two-week trial Do you already have an account? Log in now!

Ingredients

200

g

sugar

800

g

water

 

 

the flavouring of your choice

Preparation method

  • Bring the water and sugar to the boil to enable the sugar to dissolve. Briefly boil, but do not reduce!
  • Add the flavouring of your choice.
  • Pour into a tray or container in a thin layer and freeze.
  • Stir regularly with a fork or whisk during the freezing process.

Serving suggestions

  • As a component in a dessert,
  • As a dessert amuse-bouche.

Previous page