Fruit ices/sorbetti e granite di frutta

Yield: 1 servings

Measure Ingredient
\N \N ISBN 0-02-009078-1; 1994

Italian ices have been a traditional treat in Italy for centuries. The distinction between sorbetti and granite is not exactly clear. I like to think of a sorbet as having a puree of fruit as the base and a granita only fruit juice. Sorbetti need to be frozen in an ice cream maker, whereas granite, which are more icy and granular, can be frozen in a bowl in your freezer. Whichever you choose, these cold confections are a perfect ending to any meal. Serve with almond biscotti.

Note: If you prepare a sorbet or granita a day or more in advance, it will become too hard to scoop and serve. In that case, allow it to defrost slightly for 2 to 3 hours in your refrigerator before serving.

Keywords: Scanned, SJK, Sorbet From : Sallie Krebs, Sat 07 Oct 95 13:30, Area: COOKING Source: Cooking Vegetables the Italian Way; Judith Barrett From: Sallie Krebs Date: 10-07-95 (20:13) (159) Fido: Cooking

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