After finding some cans of calamansi lime juice drink at a Malay grocery store, I became a man on a mission: to make my favorite shaved ice at home, calamansi, grass jelly topping, and all.
'granita' on Serious Eats
Without a doubt, this is the deepest, darkest, most indulgent granita that you've ever tasted. It's even better as it starts to melt and get slushy—if you let it get that far.
As the temperatures rise in Rome, nothing could be more refreshing than a granita, Italy's answer to (and predecessor of) the American slushy. But a granita is so much more than the granular ice-and-fake-flavoring mixture we've come to know in the States, especially when it's a granita like this one, from Rome's Gelateria del Teatro.
Disappointed by the meager snowfall we've seen in New York City this winter, I decided that if I can't enjoy snow on the ground, I might as well enjoy it (or a better-tasting lookalike, at least) on my plate.
Somewhere between sorbet and a sno-cone, a granita is the perfect refreshment when you're hot, cranky, and looking for an excuse to stick your face in the freezer every 30 minutes. This slideshow will teach you how to make your own granita by stirring some simple syrup into basically anything.
Sitting in my AC-less apartment with the fan blowing hot air in my face, it's hard to think about anything except how frigging hot it is in the Northeast. Record-breakingly hot. Temper-breakingly hot. Now, this doesn't necessarily put everyone in the mood to scarf a chocolate bar, but here are four ways to get your cocoa fix while staying cool.