In Italy's scorching heat, Granita is the only way to stay cool. The best part? It's just too easy to make. Want to learn more about granita? Check out the blog!


  • 3 cups water
  • 1 cup granulated sugar (add a little less for super sweet fruits like strawberry.)
  • Puree or juice of the fruit of your choice. If you are using lemon, add the zest of about half of one for a little zing. The measurement depends on what kind of fruit you're using. I usually start with about a cup and a half. Just taste as you go and see what 
  • A small pinch of salt to even out the sweetness.


Bring water and sugar to a boil, then simmer for a couple of minutes, or until the sugar is completely dissolved. Take off the heat and let cool completely.

While that's happening, puree or juice whatever fruit you're using. Add it to the cooled sugar water mixture and combine. Before putting it in the freezer, give it a taste to make sure its sweet enough or not too sweet. I like to add a squeeze of lemon juice to super sweet fruits like strawberry. Adjust flavors as needed. 

Pour mixture into a large shallow pan and place in the freezer. After one hour, stir it to break the ice crystals. After that, scrape it with a fork every couple of hours to give it that "gratta" - grated - texture. Serve as needed. I like to make a big batch during the weekend, then enjoy it all week.

For a little inspiration, some fruits that work well are: lemon, strawberry, peach, lime, raspberries. **For very seedy fruits, sive it a little so it isn't too seedy.**

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AuthorLindsey Hook