Dessert Ices      


Dessert ices are a lighter alternative to ice cream, frozen yogurt, sherbet, or even sorbet, and they are easier to make.

Dessert ices contain no dairy products like ice cream, frozen yogurt, and sherbet, and they usually have a lower sugar content than sorbet. More importantly, they are not spun in any machine like these desserts, but instead, rely on simple freezing.

The Italians call these ices Granitá because their grainy pattern resembles granite. They are made by combining sugar, honey, or simple syrup and water with fruit juice or purees, wine, liquors, coffee, or tea.

In some instances, lemon juice may be added to enhance the flavor of the fruit. Combine the ingredients in a shallow metal pan (plastic containers should be avoided because they slow the freezing process) and place it in the freezer.

Scrape the ice with a large spoon just before serving. The ice can be most attractively served in a well-chilled long-stem glass, such as a martini glass, with a simple garnish, or with fresh or poached fruit on a well-chilled plate.

Another option is to serve a small portion of a sweet or savory ice between courses to cleanse the palate.