What’s Granita? Asks my husband and my brother who is visiting us. Both these men ganged up against me and asked how I came up with this fancy name for “shaved ice”. It’s like the question about shorbet and sorbet. They ask for the origin, history and start to laugh at me. I resort to explaining the difference.
I know most of you know, but for the others like my husband and brother, shaved ice is not crunchy but snow like, fine textured. The process involves scrapping a block of ice and adding the syrup afterwards. The snow like ice absorbs the syrup. The origin of shaved ice, you ask. The origin traces back to Japan.
Granita, on the other hand, originated in Sicily. The texture resembles granular crystals. Also, the unique texture of granita comes from repeatedly scraping the syrup-water while freezing. As you can see, the process for shaved ice starts with a solid while it is liquid for granita.
Now that we resolved the granita and shaved ice issue, let’s talk a little about rhubarb. Rhubarb is not something I knew about even few years ago. Given the short time they are in season and available, I haven’t used rhubarb much. However, I have been waiting for these fruits to come out ever since I saw the Rhubarb & Rosewater syrup recipe on 101 cookbooks last summer. I grabbed some at the first sight and slightly changed the recipe to make granita. Just in love with the color and taste.
Eat, Play, Love!! Have a fabulous Mother’s Day weekend!!
- 1 pound rhubarb stalks, chopped
- 1 cups sugar
- 2½ cups water
- 2 tablespoons freshly squeezed lime juice
- 4 teaspoons rosewater
- Roughly chop rhubarb stalks.
- Over high-medium heat bring the chopped rhubarb, sugar and water to a boil, stirring occasionally.
- Once boiled, lower heat to medium, cover and let simmer for about 10-12 minutes or until the rhubarbs pieces are softened.
- Cool, strain through a sieve and discard any skin that is left.
- Stir in rosewater and lemon juice and set it to chill in the freezer.
- After chilling for about 1 hour, remove from freezer and scrape with a fork from the sides. Return to the freezer.
- Repeat the process every 45 minutes to an hour until you get the entire mixture scraped and resembling like shaved ice. This can take up to 4 hours or more.
You may substitute honey for sugar.
Chill the serving glasses in the fridge for 15-20 minutes before serving.
রেসিপি: রুবাবর্ গ্রানিতা
উপকরন:
১ পাউন্ড রুবাবর্
১ কাপ চিনি
২ ১/২ কাপ পানি
২ টেবিল চামচ লেবুর রস
২ চা চামচ গোলাপজল
প্রণালী:
১. রুবাবর্ কেটে নিন।
২. উচ্চ মাঝারি তােপ রুবাবর্, চিনি এবং পানি একসাথে ফুটান।
৩. পানি ফুটে উঠলে তাপ কমিয়ে অল্প আঁচে রুবাবর্ নরম না হওয়া পর্যন্ত সেদ্ধ করুন।
৪. ঠান্ডা হলে, একটি ছাকনি দিয়ে ছেকে নিন।
৫. গোলাপজল এবং লেবুর রস দিয়ে ফ্রিজারে রাখুন।
৬. প্রায় ১ ঘন্টা পরে ফ্রিজার থেকে বের করে একটি কাঁটাচামচ দিয়ে আঁচড়িয়ে দানা দানা করে আবার ফ্রিজারে ঢুকিয়ে রাখুন।
৭. প্রতি ৪৫ মিনিটে পুনরাবৃত্তি করুন। প্রায় ৪ ঘন্টা।
প্রয়োজনিও কিছু টিপস্ এর জনে্য দয়াকরে আটির্কেল অথবা ইংরেজি রেসিপির নোট সেকশনটা একটু দেখে নেবেন।
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What a lovely granita, Lail! I love your photo foodstyling. Have a very Happy Mother’s day!!!!
Thank you, Denise. I hope you had a wonderful mother’s day too.
Gorgeous photos and thanks for clearing up the icy issue 🙂 I love rhubarb and this granita will be perfect if summer ever comes again. LOL
Thank you, Maureen. I’m glad the icy issue is finally settled 🙂
This granita is perfect for hot summer days, I love the color great pic too 🙂
Thank you, Ridwan.
It looks so pretty. I love granita. It’s so perfect on a hot summer’s night and a great way to finish a meal. I haven’t had rhubarb granita but I’m a fan of the vegetable so I’d be keen to try this xx
Thank you. I hope you get to try soon.
What a beautiful pink! I just feel so good by looking at it. Love this girly pink granita! Happy Mother’s Day!
Thanks a lot, Nami. Isn’t the color so pretty!
That colour is actually gorgeous 😀
I love this recipe to bits!
Cheers
CCU
Thank you, Uru.
The color is spectacular! And Nami constantly inspires me as well!!!
Thank you, Liz. I love how the color turned out as well.
I love anything with rosewater. Great color, too!
Thank you, Francesca. I love rosewater too, specially during summer.
Gorgeous dish! Love the color, and I’ll bet the flavor is wonderful. Great photos! And a great post – thanks.
Thanks a lot, John.
I love Rhubarb, Rosewater and Granita and I can imagine how great they will taste together. The colours are so pretty too. And I love the recipe in Bengali…first time coming across something like this. You are very thoughtful! I’ve been following your blog for a while but not been able to comment for some technical issue I presume. Now that I moved my blog, looks like its working. Glad:-)
Glad you are finally able to comment. Thanks a lot.
I’m thrilled that you find the Bangla recipe useful.
Ahhh!!! I don’t think I can get my hands on the rhubard, not in the area I stay away from the high tech cities. That said, its so good and when combined with rosewater, I can see the stunning outcome. Super fabulous and of course, the credits must go to the lovely pictures.
Thank you so much for your kind words.
LOVELY photos and recipe! Can’t get over how yummy the flavor combos are 🙂
Thanks a lot, Kiran.
Could that be any prettier!?! Its gorgeous..Looks very refreshing
Thank you, Shruti.
This looks so pretty! I love the idea of a rose and rhubarb granita and your photos are gorgeous!
Thank you, Rosie.
Your pictures are beautiful! I’ve seen rhubarb everywhere lately since its in season. I’ve never tasted it, I often wonder how that is possible!
Thank you, Reba. I only tasted rhubarb this year, so you are not alone. Soon enough you’ll get a taste of it…:)
Rosewater and rhubarb…now that’s fusion! Very refreshing Lail, and the colour is just gorgeous!
Nazneen
Thanks a lot, my friend.
hope its not too late to wish you Happy Mother’s day Lail! The granita looks so delicious, and I wish rhubarb is more in season here:-(
Thank you, Jehanne. Everyday is a mother’s day, isn’t it? Hope you had a wonderful day with your family.
Lovely combination, looks fantastic. Elegant presentation too 🙂
Thanks a lot Ambreen. You are so kind.
hi Lail, thanks for visiting my space. Granita looks so delicious and pics are gorgeous. You have made a wonderful site here.
Thank you for stopping by and your lovely comment, Sebeena.
Beautiful spread of pink and you shaved it very neatly. I am not a big fan od cold treats like ice cream or granita, but sometime I get tempted to make, just because i find it so pretty and photogenic 🙂
Thank you, Kankana.
The granita looks so pretty and pink. I will have to give it a go when the rhubarb in the garden is ready to pick.
You have a rhubarb garden? That’s fantastic. Thank you 🙂
Very perfect for hot weather and a celebration. It looks so gorgeous! I haven´t been able to find rhubarb here for years now, and every spring I wish for it. Maybe I will find some next spring!
Thank you, Paula. Rhubarb season is too short making it very easy for us to miss it at the market. I hope you find some.
This granita is beautiful!! Such a soft pink color!!! It would have been perfect addition to our brunch!!
Thank you. This is one of those granita you can add to any other upcoming summer celebrations 🙂
What a glorious spring treat! The lovely pink just sparkles with rhubarb and rose water!
Thank you, Deb. I was at awe how rhubarb gave a beautiful color to the granita as well.
The photos are gorgeous! A fantastic treat for any celebration.
Thank you, Angie.
Wow, that color! I love anything with rhubarb, and this sounds especially delightful. 🙂
This rhubarb rosewater granita is so pretty. I bet it tasted wonderful too. 🙂 I gotta go get some rhubard soon.