I was introduced to granita many years ago in the kitchen of friends along Seneca Lake. It was a memorable introduction -- espresso granita. At the time, I just couldn't get the idea of how simple granitas are to make. Scraping a fork over frozen ingredients just didn't seem elaborate enough to produce memories that last this long. But, when I eventually made my first granita -- blueberry ginger granita from a recipe in Gourmet -- I discovered a whole new food category. I have made this version many times -- indulgent, but think of all those anti-oxidants. My next granita was cantelope -- a lovely pale orange-ish color (a bit pallid in taste too, which reminds us to always always always use the best ingredients).
This brings me to Granita Magic, a smallish book with 50 or so versions of granita. Some are a bit more adventurous for me -- like tamarind granita or pistacchio and rose water. Both sweet recipes clearly intended for a dessert -- and others 
that will serve well as "palate cleansers." The basics are all there -- and ways to play around with tastes. And it comes packaged with lovely colorful artsy pages alongside the recipes.
So far, I made a strawberry version. It was swell. The recipe is easy, though it makes pretty much and could be made in smaller batches. (I had to use a 9 by 12 inch pan when I usually use an 8 inch square pan. By the way, while the bok's beginning has basic tips which are great for both neophyte and granita granny, a sense of how much each recipe makes would be helpful.)
Last night, I made basil orange granita. I think I ought to have infused the basil for longer, but it got 
good reviews.
Meanwhile, I, alas, paid the sticker price of $15 for the book. But the book is available all over the web for much less. And, if you, like me, love granita -- recipes abound. Check out the accidental hedonist or click here for another option, with honey!
So: if you're new to granita, check out Granita Magic. And if you're not, let me know what your favorites are!
