5 Ingredients or Fewer

I know people who are grapefruit dependent. They’re addicted to starting their day with half a pink grapefruit. They absolutely have to have one, and frankly, that’s a little odd to me. It’s not that I don’t like grapefruits, and I often buy them with the intention of following in the healthy footsteps of my grapefruit-dependent friends. But the next morning I wake up and honestly can’t seem to face anything but a much-needed, soothing pot of coffee and a couple of nonconfrontational slices of buttered toast. Later in the day, those pink grapefruits become more and more appealing though, and I’ll slice one in half and greedily attack the sections, slurping up the plentiful juice while perched over the sink to contain the mess from my assault. So perhaps I do have some grapefruit issues of my own, but I wait until later in the day before I succumb and take my tumble off the citrus wagon.

Perhaps the most eye-popping of all the granitas, this one has a color that perfectly matches the dazzling flavor of the raspberries. If using frozen raspberries, let them thaw before you purée them.

I love the word spremuta, which means “freshly pressed orange juice” in Italian. At any caffè, if you order one, you’ll be brought a tall, vivid red glass of juice served with a few packets of sugar and a long, slender spoon alongside. Although years ago Americans were astonished when confronted with blood orange juice, this colorful citrus fruit has become common stateside and can be found in many supermarkets and farmer’s markets. When sliced open, they reveal a brilliantly colored interior, and like snowflakes, each one intrigues me, since no two seem to be colored alike. The Moro variety of blood oranges is the most intensely colored, but other varieties, like Sanguinelli and Tarocco, make remarkably colorful granita as well.

Try this granita drizzled with a shot of tequila and sprinkled with a pinch of coarse salt for a Margranita.

The best grapes to use for making this granita are bold-tasting varieties. Full-flavored dark Muscat grapes are perfect, as are Concord grapes, sometimes referred to by winemakers as tasting “foxy.” Speaking of winemakers, just about any grapes used for winemaking make excellent granita. Don’t use the common seedless grapes found in supermarkets, though, since they don’t have much flavor once cooked. The amount of water will depend on the type of grapes you use. Before adding the water, taste the mixture. Add the smaller amount of water, and then taste it again to see if it needs more.

A few years back, while I was making a chocolate dessert during a cooking demonstration, I noticed a woman sitting in the third row was watching me with what I thought was disdain. Attempting to win her over, while everyone ate their samples I asked what she thought, and she responded matter-of-factly, “I don’t really like chocolate.” So smart-aleck me shot back, “You’re probably one of those lemon people!” To which she sheepishly nodded yes. I kept on baking and finished the class. But my accusatory words “one of those lemon people” stuck in my mind, and I worried for a long time that she might have been affronted by my comment. Years later, there she was again in my audience! I was happy to see her, since experts advocate finding resolution to traumatic events in your life (like meeting someone who doesn’t like chocolate). Attempting reparation, I asked if I had offended her several years back. She was surprised that I even remembered and said that no, she wasn’t offended in the least. In fact, she even brought me a tasty gift (not chocolate…but I’m letting that go) and then slipped off into the night. So this is my gift back to her, the mysterious lemon lover, whoever and wherever you are.

There’s a good reason mojitos have become all the rage. Made with rum and lots of fresh mint and lime juice, this lively Cuban cocktail practically begs to be made into a terrific granita. To make it more adult, drizzle a bit of extra rum over each serving and garnish with fresh mint sprigs.

Curiously, this granita really comes alive when a few grains of coarse salt are flecked over each serving. When I had friends over for a taste, they were surprised to see me salting their granita, but they quickly changed their minds when they tasted it. Try fleur de sel, hand-harvested salt crystals from France, or whisper-thin squares of Maldon salt, from England.

The arrival of cranberries in the fall magically coincides with the holiday food shopping frenzy. A wonder of nature? Or just good timing? Regardless, I’m happy whenever I find cranberries in abundance. Their flavor is invigorating and restorative, which is probably why they’re so popular around the time of year when many of us could use help after overindulging in copious holiday feasts.

Choose a fragrant, tasty variety of pear for this granita, such as Comice, Bartlett, or French butter. Few people think of pairing pears with chocolate, but it’s a surprisingly good combination, and once you taste it, you’ll wish you’d known about it sooner. Don’t hesitate to use one of my Perfect Pairings that follow the recipe to make up for lost time.

If you’re looking for a chocolate dessert that’s fudgy and festive without being fussy and filling, here it is. Using a top-quality cocoa powder and just the right amount of dark chocolate ensures that this granita will satisfy any and all chocolate lovers.

This granita is a favorite in Italy, where they top it with what seems like an unspeakable amount of whipped cream, which I see many Americans scraping off just after they walk out the door—to the shock of passing Italians. You don’t need to heap it on quite as high, but a dollop of Whipped Cream (page 170) is always a welcome, and sometimes necessary, counterpoint to the strong coffee.

Cutting up a papaya can be a rather messy affair, with the dark, slippery seeds spilling all over the place. I always eat a few of them, which I call the caviar of the fruit world. Try a few; you’ll find they’re quite spicy and peppery. If possible, choose a brilliant orange variety of papaya. I find Latin American markets usually have the widest selection, with the best coming from Central America or Hawaii. Sometimes you’ll find giant papayas cut into small pieces, which gives you a good chance to check out the color of the flesh beforehand.

I once wanted to try my hand at making coconut milk and read that the best way to crack open a coconut is to mimic the way monkeys do it. So I went out to my driveway, lifted my coconut high above my head, and sent it crashing down to the pavement. Suddenly, I began to feel rather wet from my knees down, and I realized that the watery liquid had splashed everywhere, saturating my shoes and trousers. I suppose I should have followed those instructions more literally. Since monkeys don’t wear clothing, I probably should have removed mine first. So if you see a scantily clad man hurling coconuts around in your neighborhood, don’t call the police. It’s probably me preparing the ingredients for this really delicious sorbet, which combines two of my favorite flavors: dark, bittersweet chocolate and sweet coconut. On second thought, maybe I should just stick to store-bought coconut milk from now on.…

Inspired by the classic Kir Royale, this granita makes a similarly elegant after-dinner dessert. Because of the quantity of Champagne in this recipe, it takes bit longer to freeze than other granitas.

One of the best-tasting plums for cooking and eating is the Santa Rosa plum. Their meaty, succulent yellow flesh contrasts in color and flavor with the tangy purple skin. When cooked together, the sweet-tart flavors meld perfectly to make a heavenly granita. If you find it a bit too tart, serve it with a dollop of Whipped Cream (page 170).

Nectarines make a particularly enticing summertime granita that definitely merits precious freezer space as the temperature climbs. I patiently wait and wait for the first of the sweetest-smelling nectarines to appear, and then bang—I hit the markets, buying as many as I can. Try serving this granita surrounded by a mixture of raspberries, blueberries, and sliced strawberries sweetened with a touch of honey.

Kiwis are people from New Zealand. Kiwifruits are the emerald green fruits that we consume. The difference is important to New Zealanders, who are apt to look somewhat terrified if you present them with a bowl of sorbet and proudly tell them is made from fresh kiwis.

This sorbet should be frozen right after it’s mixed to preserve the fresh flavor and color of the bananas. They should be very ripe. If you want to add a spoonful or more of dark rum to taste, feel free to do so. One of my testers, Joanna, mentioned that this was the most budget-friendly dessert she’d ever made.

I’ll bet Dom Pérignon, the monk who is often given credit for inventing Champagne, would be turning over in his grave if he knew I had mixed his fizzy elixir with pineapple. But I’m sure I’d have his blessing if he tasted how good this combination is.