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.


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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.

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