Caramel Granita

Instructions

1. 1

   In a medium saucepan, combine sugar, water, and 1/4 of the unsalted butter. Heat over medium heat, stirring occasionally, until the sugar has dissolved.

   Tip: Be careful not to burn the sugar.

2. 2

   Bring the mixture to a boil, then reduce the heat to medium-low and simmer for 5 minutes.

3. 3

   Remove the saucepan from the heat and carefully whisk in the remaining 3/4 of the unsalted butter until melted.

4. 4

   Add the caramel sauce, lemon juice, and lemon zest to the saucepan. Stir until well combined.

   Tip: Make sure the mixture is smooth and free of any lumps.

5. 5

   Let the mixture cool slightly, then stir in the heavy cream.

   Tip: Be careful not to splash any of the mixture.

6. 6

   Strain the mixture into a clean glass bottle or airtight container and refrigerate for at least 2 hours or overnight.

   Tip: This will help the mixture to set properly.

7. 7

   Just before serving, stir the mixture and pour it into a 6-inch round granita mold.

8. 8

   Freeze the mixture for at least 2 hours, or until it has reached the desired consistency.

   Tip: You can adjust the freezing time to suit your preference.

9. 9

   To serve, scoop the granita into glasses and garnish with a sprinkle of saffron threads and a drizzle of caramel sauce, if desired.

   Tip: You can also serve the granita with a side of fresh fruit or nuts.

10. 10

    Repeat the process until all the mixture has been used up.