Granita

When treatment side effects dry out the body—and believe me, that’s a fairly common occurrence—granitas come to the rescue. Granitas are similar to Italian ices in consistency, which makes them great for people with mouth sores, and melons are full of water, so they’re great for rehydration. In fact, melons in any form are a wonderful source of fluids and nutrients. Eaten on an empty stomach (and that’s the best way to consume them, as they can cause an awful lot of tummy rumbling when combined with other food), melons require little stomach action and go right into the small intestine, allowing quick absorption of their nutrients. And here’s a fun fact: Cantaloupes are named after the Italian town Cantalupo, which means “howl of the wolf.” No telling if there’s a run on cantaloupes there whenever the moon is full …

The warm richness of pear and the earthiness of cumin combine to create a new flavor that to me is the epitome of fall. This granité isn’t too sweet, so you could also serve it as a middle course of a big dinner, before the meat. You could substitute sparkling apple cider mixed with an equal amount of pear puree for the pear cider.

The caramel notes of this sherry lend themselves well to the fruits available in autumn.

I love sangria in the summertime and always thought about turning it into a slushy. Here, I’ve taken it one step further and made granité. The acid from the raspberries both brightens and enhances the flavors of the wines.

Dessert wines are usually too sweet for me, so I introduce the natural acids of fresh fruit or berries for balance, as in this granité. Serve this over berries or add it to a margarita.

The combination of bitter Campari and sweet tangerine couldn’t be more refreshing.

I love the flavor of granitas but the texture is usually quite granular and icy; the mascarpone smoothes this version out so it is more like a sherbet. Don’t scrape it until just before you serve it, as it will melt and look less appetizing

If you don’t have the means to make espresso at home, use American-style coffee. (This is also a very good way to use leftover brewed American coffee.) To make up for the lack of coffee punch that you’ll find in an espresso granita, sample your coffee and stir in instant coffee or espresso to taste. Keep in mind that the technique used to make coffee granita can be applied to juices, teas, herbs, or any flavored and sweetened liquid of your choice. Liquids that contain alcohol don’t work well for granita, since alcohol does not freeze at the temperatures that household freezers reach.

Granita is nothing more than a flavored liquid (in this case lemon) sweetened with sugar and frozen until crystallized. Understanding this makes it very easy to make any flavor granita that you desire. You can also use orange juice for granita; simply freeze it as is. Should you choose to flavor your granita with alcohol, don’t add it to the syrup—it will inhibit the freezing process. Instead, pour it over the granita just before you serve it. It will get slushy, but a good slush on a hot summer day might be just the right thing.

Buy very ripe melons with a sweet fragrance that you can smell from a distance.

The flavors of mango, lime, and chile are inspired by Mexican street food. Granitas can be made a day or two before serving. Granitas are just as satisfying as ice cream, and you don’t need a machine. The flavors are limited only by your imagination.

This tart sorbet is great on its own as a palate cleanser, but it tastes even better when paired with store-bought vanilla ice cream. Whichever kind of grapefruit you use—pink, white, ruby red, or yellow—the hibiscus ensures a lovely deep-pink color. If you don't have an ice cream maker, turn the sorbet into a granita by freezing it in a 9x9x2" metal pan and mashing any big chunks with a fork after 1 hour. Freeze for 1 hour more, then scrape until it's as flaky as shaved ice.

Easy-to-make almond milk is the rich, flavorful foundation for this icy treat.

Garnish this dessert with whipped cream and chocolate shavings, which are a snap to make using a vegetable peeler. If the chocolate is especially hard, as bittersweet chocolate tends to be, microwave it in 15-second intervals until it's soft enough to be shaved. The softer the chocolate, the larger the curls.

It's hard to believe that a three ingredient dessert can deliver such a big flavor payoff. Try garnishing with a wedge of watermelon.