Five recipes for homemade slushies to refresh yourself with pleasure

With lemon, strawberry or exotic fruit flavours, granita is the drink we love to drink in summer. You don’t have to go to the Midi fair to get one, plus you can easily prepare it at home. Water, fruit and a good dose of ice cubes and that’s it. You will get a less creamy texture than you get with specialized machines, but your granita will be just as tasty and you can even customize it to your liking! Fruity cocktails, alcoholic version or original combinations: here are 5 recipes to make a fabulous homemade granita.

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Watermelon and raspberry granita

for 4 people
750g of watermelon
200 ml of water
150g sugar
A splash of fresh lemon juice
100g frozen raspberries
A few mint leaves to decorate

Prepare the sugar syrup. In a saucepan put the water and sugar and mix well. Boil the water. Cut the watermelon into small pieces (remove the seeds if possible) and crush them with the blender. Add the raspberries and mix them too. Then add the splash of lemon juice and the sugar syrup while continuing to mix the preparation. Pour the preparation into a large plate that you place in your freezer. Take it out every hour and scrape the ice cream crust with a fork to form small crystals. Put the dish back in the freezer and repeat this step three more times (so your granita should have been in your freezer for almost 4 hours). Serve in a glass and add some mint leaves to decorate!

Two lemon granita

for 4 people
4 organic lemons
2 limes
200g sugar
1 liter of water

Prepare the sugar syrup. In a saucepan put the water, sugar and lemon zest and mix well. Boil the water. Let cool slightly and strain to remove the zest. Squeeze all the lemons. Mix the lemon juice and sugar syrup while still warm. Pour the preparation into a large plate that you place in your freezer. Take it out every hour and scrape the ice cream crust with a fork to form small crystals. Put the dish back in the freezer and repeat this step at least five times (so your granita must have been in your freezer for almost 6 hours). If you find that the granita is setting too quickly, you can scrape your granita every 30 minutes. You can also improve this recipe by adding a splash of limoncello (when you mix the lemon juice and sugar syrup) or by opting for other citrus fruits (clementine, blood orange…).

The pina colada granite version

for 4 people
750g pineapple
150ml coconut milk
rum 75ml
The juice of one lime
4 to 5 tablespoons of cane sugar syrup

Put all the ingredients in your blender and mix until you get a homogeneous liquid. Pour the preparation into a large plate that you place in your freezer. Take it out every hour and scrape the ice cream crust with a fork to form small crystals. Return the dish to the freezer and repeat this step four to five more times (so your granita should have been in your freezer for at least 5 hours).

Strawberry ice

for 4 people
400g strawberries
One lemon’s juice
200 ml of water
150g sugar

Prepare the sugar syrup. In a saucepan put the water and sugar and mix well. Boil the water. After cleaning the strawberries, cut them in half and blend them with your blender until you get a puree. Add the lemon juice and sugar syrup and continue mixing. Pour the preparation into a large plate that you place in your freezer. Take it out every hour and scrape the ice cream crust with a fork to form small crystals. Put the dish back in the freezer and repeat this step three more times (so your granita should have been in your freezer for almost four hours). You can also enhance your recipe by adding a rhubarb compote when blending the strawberries.

Champagne and grapefruit granita

For 4 to 6 persons
1 bottle of champagne
225g sugar
150 ml of water
Juice and zest of two grapefruits

Scoop out the zest and squeeze the grapefruits. Prepare the sugar syrup. Place the water, sugar, and grapefruit zest in a saucepan and stir well. Boil the water. Let cool slightly and strain to remove the zest. Mix syrup, grapefruit juice and champagne. Pour the preparation into a large plate that you place in your freezer. Take it out every hour and scrape the ice cream crust with a fork to form small crystals. Return the dish to the freezer and repeat this step six to seven more times (so your granita should have been in your freezer for at least 7 hours).

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