Here you go. I also have a couple of coffee-based granita recipes too but I still have not tried them.
Pink Grapefruit Granita
1 1/3 cups water
2/3 cup sugar
2 cups pink/ruby grapefruit juice, strained
Place the water and sugar in a small saucepan over low heat and stir until sugar is dissolved. Set aside to cool. Place the juice and sugar syrup in a jug and stir to combine. Pour into a metal tray, place in the freezer and leave for 4 hours or until set.
To serve, rake the granita with a fork and spoon into chilled bowls.
Serves 8.
Mint Granita (meant to accompany poached peaches)
1/2 cup caster sugar
2 cups water
2 bunches mint, leaves only
For the granita: In a small saucepan, bring the sugar and water to the boil, stirring to dissolve the sugar. Once boiling, add the mint leaves for 30 seconds. Strain the leaves (reserve the syrup) and place in iced water. Allow the syrup to cool and refrigerate until chilled.
Drain the mint leaves. Place in a blender with the syrup and whiz for one minute. Pour through a fine strainer into a shallow tray and place in the freezer.
After an hour, fork the liquid through, breaking up any icy bits. Return to the freezer. Repeat every half hour until frozen but a slushy granita consistency.
Serves 4.
Lavender and Honey Granita (has a few different ways to freeze it)
450ml (16floz) water
175g (6oz) lavender honey(225g/8oz if using Champagne)
1 ½ tablespoons lavender flower heads
3-4 tablespoons lemon juice
350ml (12floz) Champagne (optional)
Gently simmer the water, honey and lavender together in a saucepan for just a minute. Cover and set the mixture aside to steep until cool.
Strain out the flowers. Stir in the lemon juice to taste and the Champagne, if using.
Pour into the drum of an ice-cream maker or sorbetiere and freeze for 20-25
minutes. Scoop out and serve immediately or store in a covered bowl in the
freezer until needed.
Alternatively, pour the juice into a stainless steel or plastic container and put into the freezing compartment of a refrigerator. When it is semi-frozen, remove from the freezer and whisk until smooth, then return to the freezer. Whisk again when almost frozen. Keep in the freezer until needed.
If you have a food processor simply freeze the sorbet completely in a stainless steel or plastic bowl, then break into large pieces and whizz up in the food processor for a few seconds. Add one slightly beaten egg white (optional), whizz again for another few seconds, then return to the bowl and freeze again until needed.
Another method to prepare a granita, simply pour the mixture into ice cube trays, cover with cling film and allow to freeze solid. When you are ready to serve, unmould the granita cubes and whizz in a food processor to a slushy snow texture.
Serves 4-6
I thought I had more granita recipes than that, especially ones with fruit. I think I lean more towards more sorbet than granita as I have plenty of sorbet recipes.