Combine the juice and sugar in a bowl and stir with a wooden spoon until sugar is dissolved (about 5 minutes). Pour into an approximately 9- by 13-inch glass dish and place in a freezer. Stir mixture ...

You’d think granita would be a regular summertime craze, particularly around here, with our wealth of summer fruit. It’s cold and sweet, lighter than ice cream, easier to make than sorbet and just ...

When he's grilling outside in winter, Lachlan Mackinnon-Patterson likes to make his granitas outside too. He'll place a bowl of fresh, bright-red blood orange juice in the snow near the grill; as it ...

Stand facing the average newsstand lately and it’s hard not to think American food magazines are speeding downhill in a Rachael Ray sled, with Paula Deen pushing. The more-sizzle-than-steak stars of ...

Jimmy Bradley is a celebrated American chef, restaurateur, and cookbook author who operated two beloved New York restaurants — The Red Cat and The Harrison — for decades. His recipes have been ...

'You just literally chuck everything in a tub, put it in the freezer, and then hash it up with a fork. You can’t go wrong,' says Letitia Clark of granita You can save this article by registering for ...

3 cups blood orange juice (freshly squeezed or bottled, see intro) 1. In a small pot, combine the sugar with the water and bring to a simmer over medium heat, stirring to dissolve the sugar. 2. Stir ...

1. In a small pot, combine the water and sugar and bring to a simmer over medium heat, stirring to dissolve the sugar. 2. Stir in the orange juice, then remove from the heat and transfer the mixture ...

Brew espresso with 3 cups water in coffeemaker. Pour coffee into small metal pan. Add 1/2 cup sugar; stir to dissolve. Freeze 2 hours, stirring twice. Cover and freeze without stirring until solid, at ...

Equal parts boozy and refreshing. “This is a great after-dinner dessert-slash-cocktail,” says Ian Trinkle. “We wanted to use up all the empty orange shells after watching our orange-juice machine ...

(KCBS) - This recipe is from Pastry Chef Terri Wu of Farallon in San Francisco. KCBS Food and Wine Editor Narsai David says this is one of the most delicious things he's ever seen done with a pear. 1.

Don’t let citrus season slip away before you get a chance to make this orange creamsicle granita. It’s like Hawaiian shave ice meets grown-up snow cone, and the recipe couldn’t be easier to make—after ...