You’d think granita would be a regular summertime craze, particularly around here, with our wealth of summer fruit. It’s cold and sweet, lighter than ice cream, easier to make than sorbet and just ...

Jodie Kautzmann is an editor, baker, and confectioner with more than 15 years of experience in content creation, recipe development, and pastry production. She's obsessed with the fine details and ...

This strong, boozy coffee dessert is the perfect pick-me-up after a heavy meal. Serve with home-made vanilla ice-cream. Prepare your coffee in a cafetiere or filter machine using 1ltr (1¾pt) boiling ...

Flakes of granita bring guaranteed refreshment with minimal effort. A refreshing way to impart flavour from a variety of ingredients, granita is a staple for topping sweet and savoury dishes in warmer ...

You’ll never look at rhubarb the same again after tasting this strawberry rhubarb and lime granita. Start by cutting rhubarb into thin slices. Next, add the sliced rhubarb, water and sugar to a ...

8 ounces bittersweet chocolate, chopped (Lindt 71 percent or Valrhona 70 percent) 1. In a 4- to 5-quart saucepan, combine all ingredients except the chocolate. Bring to a boil, cover, turn off heat ...

Stir the espresso, sugar, cocoa powder and cinnamon together in a large bowl until the sugar is dissolved. Pour the mixture into a 13- x 9-inch glass baking dish. Taste and adjust the level of ...

My inability to recreate the wonderful shot of espresso tempered by vanilla ice cream spurned me on to find an alternative. This is a fantastic alternative and extremely easy to make. Stir the sugar ...

The beauty of granita is that it doesn’t require a fancy ice cream or gelato machine. All you need is a shallow metal or glass baking pan and a fork. And some spectacular fruit. A tangerine granita is ...