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   MSGID: 35412.fidonet_cooking@1:105/500 2dc987f8   
   PID: Synchronet 3.20d-Win32 master/500ef7050 Mar 03 2025 MSC 1942   
   TID: SBBSecho 3.23-Win32 master/500ef7050 Mar 03 2025 MSC 1942   
   BBSID: FQBBS   
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   NOTE: SlyEdit 1.89e (2025-02-09) (ICE style)   
   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Fruit Granita   
    Categories: Beverages   
         Yield: 1 Batch   
       
       2/3 c  Sugar   
       2/3 c  Water   
         2 c  Fruit juice -OR-   
         3 c  Fruit puree   
       
     Mix sugar and water until sugar is completely dissolved. You can use   
     hot water, or heat in microwave or saucepan. Cool the syrup.   
        
     Mix the fruit juice or puree with the syrup in a flat-bottomed glass   
     or ceramic casserole. A 9x5x3" loaf pan works, as does a deep pie   
     plate. Test the size of your container by pouring a measured amount   
     of water into it. Besides leaving room for stirring, the container   
     must hold either 3 cups liquid if using juice, or 4 cups if using   
     puree. Place the container in the freezer. Of course, you've made   
     sure you have room ahead of time. Stir the mixture after 1 hour and   
     then every 30 minutes or so. Your goal is to minimize the size of the   
     ice crystals. The more surface area your container has, the faster   
     the granita will freeze. For really fine crystals and the smoothest   
     texture, process the mixture, after it's frozen, in a food processor.   
     Do this in two batches. Return to freezer, as the processing will   
     cause some melting.   
        
     Notes:   
        
     * The basic formula is adapted from Gourmet from about 10 years ago.   
     * Use whatever combination of fruits and juices you like. I generally   
       use a mixture and add lemon or lime juice to balance the   
       sweetness of the fruit. Good combinations include cantaloupe and   
       lemon, grapefruit and honey tangerine, mango and lime, orange and   
       peach. Use what's in season and what you like! * I've been making   
       this dessert and palate freshener since about 1985. It's so   
       simple to make, can be made early in the day, isn't heavy, and is   
       always a hit. My son even makes it!   
        
     Recipe by Walter Hanig   
       
   MMMMM   
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