The granita is a semi-frozen Sicilian dessert made from sugar, water, and whatever else you can throw in it. A granita is a relative of the sorbet or Italian ice and it's consistency varies throughout the Southern Italy. In Palermo, the granita is almost chunky unlike it's cousin gelato. With that in mind, I've created the Palermo Pear Granita.
This recipe calls for a can of sliced pears which I don't usually prefer over fresh produce. For this recipe though, the can is easy, quick, and doesn't even require adding any additional sugar or water. Plus, most of us have a can or two stashed in the back of the pantry already.
1 can sliced pears in light juice
2 sprigs of mint
1/2 a fresh lime
1 oz of Kinna Lillet (optional)
Place the pears with their juice along with mint and fresh lime in a food processor. Puree for a few seconds, then pour the mixture in a small pie tin. Top with one ounce of Kinna Lillet if desired (champagne would also be nice too) and freeze for about 20-25 minutes. Once the dish has not fully frozen and has a slush like consistency, take a fork and spoon out the mixture into a serving dish. Garnish with fresh mint and wow your friends.