This week's recipes from the L.A. Times Test Kitchen
This week's cover story is all about the wonderful simplicity of ice-cold granita:
A lightly sweetened liquid — wine, juice, even coffee — is frozen, agitated periodically to keep it from freezing solid, then shaved into ice crystals or grains (hence the name) before serving. It's perfect as a palate cleanser between courses, served at the end of the meal as a light dessert or dished up as a quick sweet — or savory — snack.
No special equipment. No hard labor. And the payoff is amazing. Perfect for summer!
This week's recipes include:
- Mango granita
- Green tea granita
- Cherry granita
- Cucumber chile granita
- Rose water granita
- Houston's couscous
When you try one of this week's recipes, or any L.A. Times recipes, let us know! Upload a photo onto the "Our Recipes, Your Kitchen" gallery to share your take on the recipe and tell us about yourself. Your photo will be posted online and may be selected to run in print with our weekly section.
-- Noelle Carter
Photo: Rose water granita. Credit: Anne Cusack / Los Angeles Times