When I discover a new recipe I feel as though a whole new world unfolds before me. New methods, flavours and textures all tumble forth to reveal themselves, a jumble of potential combinations waiting to take shape.
Several weeks ago when I made granita for the very first time, this is what I felt. And as I gently spooned the icy crystals from the frosty glass dish in which it was made it felt as though I had discovered the taste of summer; rosy and fresh and almost gin-spiked. This version of granita however is quite different. It is smooth and dark and packs a serious chocolate hit.
Makes approx 1.25l
- 1 cup good quality cocoa
- 4 cups water
- 2/3 cup sugar
- 1. Combine the water, sugar and cocoa in a saucepan and bring to the boil. Boil continuously for 2 minutes without stirring.
- 2. Remove from the heat and pour into a shallow tray. Leave to cool to room temperature then put in the freezer (uncovered). After an hour, stir the mixture with a fork, mashing any ice crystals that may have formed around the edges. Continue to stir/mash the mixture every half hour until it has completely frozen and is no longer slushy. This will take around 3-4 hours.