Tips & tricks to water ices

06 Nov 2009


  • Beat your sorbet mixture as much as possible to break up the ice crystals. This will result in a smoother texture to the end result.
  • When making a granita, it's the balance of sugar, alcohol and water that ensures it freezes into such a loose, crystalline sugar as both sugar and alcohol inhibit the freezing process. So if, for example, you want to add more sugar to your mixture, you should also add a little more water to ensure it still freezes.
  • Try serving simple granitas and sorbets as an aperitif instead of cocktails, or between courses as a palate cleanser, your dinner guests will certainly be impressed and they really do work! For the best effect, choose the more acidic fruit such as lime, pineapple or kiwi.
  • Traditional Vietnamese coffee granita is made by filtering dark roast coffee directly in a glass. Sweetened condensed milk is then poured in the coffee and mixed. It is served both hot and iced.
  • To make sure you have the best flavour for your sorbet, sherbet and ice cream, oversweeten slightly because freezing deadens flavours.
  • Sorbets make a great Sgroppino, which is a lemon gelato with vodka and sparkling wine
  • Try making slushies, at home, great for children of all ages.
  • If you really want to impress your guests this festive season, serve them hot grape and apple soup with red grape sorbet and grape salsa. Yum!
  • Italian cooks sometimes mix crushed meringue into their granita. Try something similar with our recipe for apricot sorbet in soft meringue with marinated strawberries
  • Sorbets can add life to ordinary cocktails. Try something blue, made with blue curacao and sparkling wine.


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