Skim Milk Granita Food

SKIM MILK GRANITA

Steps:

• Place ingredients in blender (or deep and narrow container for the immersion blender).
• Blend on high in a five second burst and then move the larger cubes closer to the blade.
• Repeat the five second bursts until the cubes are chopped into fine grains.
• Pour in a glass and add a straw and/or spoon.

MILK CHOCOLATE GRANITA

Steps:

• In a medium saucepan, mix water and milk.
• Place over low heat, then add sugar to dissolve.
• When sugar is dissolved, add chocolate and cocoa.
• Pour into a baking dish or other wide, shallow container (the shallower the granita is in the dish, the faster it will freeze).
• Allow to cool slightly (at least until it is no longer steaming).
• Cover and freeze for one to two hours, until it is frozen at the edges. Scrape the ice with a fork, mixing it towards the center of the dish.
• Repeat every 20 to 30 minutes, until the granita is completely frozen (the texture should be somewhere between flaky and slushy).
• Keep frozen until ready to serve. If the granita becomes too solid before serving, allow to sit at room temperature until slightly softened, then use a fork to loosen.
• QUICK GRANITA METHOD: Freeze mixture into an ice cube tray; once solid, use a food processor or ice shaver to flake.

CREAMY MELON GRANITA

Steps:

• In a food processor or blender, combine melon with condensed milk, lime or lemon juice, and salt. Puree until smooth. Transfer to an 8-inch square baking dish; freeze until firm. Before serving, scrape with a fork until it has the texture of shaved ice.