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.
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.
