Caramel Granita
Prep
20 mins
Cook
20 mins
Servings
6
Difficulty
Easy
Making this caramel granita is one of my favorite summer shortcuts because you get an impressive frozen dessert in just forty minutes total. The beauty of this recipe is its simplicity and speed, plus how elegant it looks when you serve it. I love that saffron brings not only that gorgeous golden color and subtle floral note, but also contains curcumin, which has wonderful anti inflammatory properties. The buttery caramel base combined with bright lemon zest creates this perfect balance of rich and refreshing that keeps people coming back for more. Trust me, your guests will be amazed when you tell them how easy this was to make.
Ella x
Ingredients
- 400 gsugar
- 200 mlwater
- 200 mlheavy cream
- 100 gunsalted butter
- 100 mlcaramel sauce(store-bought or homemade)
- 20 mllemon juice
- 20 glemon zest
- 10 gsaffron threads
- ice
- granita mold(to serve)
Detail level
Instructions
- 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
Bring the mixture to a boil, then reduce the heat to medium-low and simmer for 5 minutes.
- 3
Remove the saucepan from the heat and carefully whisk in the remaining 3/4 of the unsalted butter until melted.
- 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
Let the mixture cool slightly, then stir in the heavy cream.
Tip: Be careful not to splash any of the mixture.
- 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
Just before serving, stir the mixture and pour it into a 6-inch round granita mold.
- 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
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
Repeat the process until all the mixture has been used up.
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