- 1/2 cup sugar
- 1 1/4 cup water
- 2 cup rhubarb
- 1/4 cup dried rosebuds or 2 chemical-free roses
- 1 tsp rosewater (optional)
- 1 tbsp fresh lemon juice
About this recipe
This granita is perfect for any occasion. It is very bright and offers a nice contrast when paired with something sweet – try serving it over ice cream. Granita that is made one day ahead tends to have a better texture as it will be completely frozen and more like shaved ice rather than a slushy. If using fresh roses be sure to wash them!
1. Combine sugar and water in a medium saucepan and bring to a boil. Reduce heat to a simmer and stir until the sugar has completely dissolved, roughly 2 minutes.
2. Add rhubarb and roses and continue to cook over medium heat until the rhubarb breaks down and begins to break apart, roughly 6 minutes.
3. Pour in the lemon juice and rosewater, stir to combine.
4. Strain mixture through a fine sieve into a bowl and let stand for about 5 minutes to make sure all the liquid is retrieved. After it strains, discard the rhubarb-rose solids.
5. Allow liquid to cool for about 30 minutes at room temperature, then pour into a shallow baking pan so that there is about a 1/4 inch layer across the bottom of the pan.
6. Cover with plastic wrap and put it in the freezer. Every 30 minutes, take the granita out of the freezer and scrape it with a fork paying particular attention to the sides of the dish as those will be the first to freeze.
7. After about 3 hours the granita will be ready to serve. Scrape surface with spoon until you have the desired amount of granita.