I made Zuni's watermelon granita tonight and it was underwhelming, to say the least. It must have been something that I did wrong because I had their blood orange granita at the restaurant in June and it was magnificent.
It was my first time making a granita and things looked promising until the very end. The watermelon puree was strained and adjusted for salt and sugar. It tasted great for the first couple hours (during the first two chopping phases). By the time service came, however, it was hard as a rock and tasted like barely flavored ice.
Should I have let it melt a bit before serving? Should I have served it sooner (I let it sit in the freezer for 3 or 4 hours before serving)? Should I have left the solids in the liquid??
That blood orange granita was one of the best desserts I've ever had and would love to recreate the results. Any advice from granita fans or veterans would be greatly appreciated!!
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