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.
