Coffee Granita (Photo: Susanna Bolle)

As you may have noticed, it’s currently rather toasty here in Boston. Other than parking myself next to the A/C, one of my favorite ways to cool down from the swelter is with some icy granita (or granité, if you want to be French about it). One of the best things about this frozen treat is that not only is it tasty and refreshing, it’s dead easy to make — no special equipment or ice cream makers necessary! Plus, you get the added bonus of sticking your head in the freezer every 20 minutes. What could be better?

At heart, granita is water, sugar and some sort of flavoring. Lemons, all types of melon, berries, or even almonds work well. Right now, I’ve got a batch of coffee granita chilling in the freezer.

Here’s the recipe that I use for coffee granita. I’ve also included a recipe from my mother for watermelon granité, which was my introduction to this lovely dessert and doesn’t even require repeat visits to the freezer. Of course, it should go without saying, it always tastes better when she makes it.
COFFEE GRANITA


5 cups strong coffee (The better the coffee, the tastier the granita)
5 tablespoons sugar


Pour the hot coffee into a shallow dish or baking pan, add sugar, and stir until dissolved. Allow to cool down slightly and then freeze, uncovered, for 45 minutes to an hour. Use a fork to break up any ice crystals that have formed in the coffee. Repeat freezing and fork raking process every 20 minutes or so until the coffee has fully crystallized.


WATERMELON GRANITÉ


4 cups watermelon without seeds
2 tablespoons lemon juice
1/2 cup sugar


Put melon pieces in food processor and blend 5 seconds or till puréed. Add lemon juice and sugar. Blend until the sugar has dissolved. Adjust sugar, lemon juice if necessary. Pour into tray, freeze till firm. If it gets too hard, blend briefly. Honeydew or cantaloupe garnished with mint
are good variations. You could probably substitute honey for the sugar.