Granita · Granita · Nº 77
Apple Granita
Granité de pommes
Green apple and Calvados are an old orchard pairing from Normandy, and this granita keeps it to four ingredients. The brandy sharpens the apple and keeps the crystals loose under the fork.
15 min + 4 h freeze + 3–4 scrapes
Let’s make it.
From a balanced base to your first scoop.
Warm the water to about 149 °F (65 °C) in a saucepan and whisk in the sucrose until fully dissolved. Do not boil.
Cool the syrup fast over an ice bath to 39 °F (4 °C).
Stir in the green apple puree and Calvados.
Pour into a shallow metal pan to a depth of about 1.2 in (3 cm) and place it at the freezer's coldest setting.
After 30-45 minutes, scrape the frozen edges and slushy center with a fork. Repeat every 30-45 minutes until loose crystals form throughout; alcohol-containing mixtures may remain slightly soft.
Serve immediately in chilled glasses.
