Stay Cool This Summer With Vibrant, Floral, Easy-to-Make Granita

The only thing better than a good recipe? When something’s so easy to make you don’t even need one. Welcome to It’s That Simple, a column where we talk you through the process of making the dishes and drinks we can make with our eyes closed.

The sun is shining, temperatures are rising, and there’s only one thing on my mind: granita. The Sicilian semi-frozen dessert is somewhere between a slushy and a sno-cone, which is a very delicious place to be. Best of all, there’s no ice cream maker (or other fancy equipment) required.

Granita can be made by freezing almost any liquid (avoid high-alcohol booze, which has a lower freezing point) and periodically fluffing the forming ice crystals with a fork. There are the classics: granita al limone, made with sweetened lemon juice, and granita di caffè, which crowns potent icy coffee with soft whipped cream. I love them all, but right now hibiscus granita is my undeniable favorite.

I first made the sweet-tart, floral-in-a-great way dessert last summer, coming off a wildly successful streak of making granita by blending and freezing any luscious summer fruits on hand. I had already eaten my weekly quota of watermelon and strawberries, so I raided my pantry for ideas and found inspiration in the form of Alaya Tea’s exceptional hibiscus tea, made from organic flowers harvested in Uttar Pradesh. I had already been using the tea to make drinks like Mexican agua de jamaica and Jamaican sorrel—why not freeze it for granita? I added citrus to double down on the tangy hibiscus and ginger and dried chile to balance the sweetness with a bit of heat. After a few hours of freezing and scraping, I had a deeply purple, gently fiery granita. It’s dreamy served with a dollop of softly whipped cream—and devilish with a mezcal float.

Here’s how to make hibiscus granita:

Combine ¼ cup dried hibiscus flowers, 1” ginger, grated, 2 cups water, 1 Tbsp. honey, and a pinch of salt to a small saucepan. Bring to a boil over high heat then reduce heat to maintain a simmer for 5–8 minutes, until the flowers look plump and hydrated. Add 1 tsp. vanilla, ½ tsp. dried Urfa Biber or Aleppo-style pepper, and the juice of half a grapefruit then let the tea sit off heat for another 5 minutes to let the hibiscus steep (or longer if you’d like it even more concentrated). Strain into a 9×7” or 8×8” cold-safe baking dish and taste a small spoonful to ensure it’s hitting the ideal balance of sweet and tart, whisking in more honey or your preferred sweetener if needed. Place in the freezer.

Use a fork to scrape up the frozen bits every 20 minutes or so until the whole dish is frozen, about two hours. Use the back of a fork to smash any large chunks into granita smithereens, then use the tines to fluff it up. Serve a heaping pile in a small bowl, ramekin, or cocktail glass. I like to top mine with torn mint leaves, Tajin or Urfa Biber pepper, and citrus zest. If I’m feeling celebratory, I add softly whipped cream or sometimes a splash of mezcal (but any other booze, like rum, would work well).

It’s the perfect dessert for day-of dinner plans, afternoon sugar cravings, and everything in between…as long as you have two hours to (literally) chill at home. Of course, this recipe is just a jumping-off point into the granita galaxy. Add whole spices like cinnamon or cardamom as the tea simmers; swap grapefruit juice for any citrus. Stir in chopped mint or rose water! Follow your cravings—and don’t forget it in the freezer.