You’d think granita would be a regular summertime craze, particularly around here, with our wealth of summer fruit. It’s cold and sweet, lighter than ice cream, easier to make than sorbet and just ...

Jodie Kautzmann is an editor, baker, and confectioner with more than 15 years of experience in content creation, recipe development, and pastry production. She's obsessed with the fine details and ...

Flakes of granita bring guaranteed refreshment with minimal effort. A refreshing way to impart flavour from a variety of ingredients, granita is a staple for topping sweet and savoury dishes in warmer ...

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8 ounces bittersweet chocolate, chopped (Lindt 71 percent or Valrhona 70 percent) 1. In a 4- to 5-quart saucepan, combine all ingredients except the chocolate. Bring to a boil, cover, turn off heat ...

Stir the espresso, sugar, cocoa powder and cinnamon together in a large bowl until the sugar is dissolved. Pour the mixture into a 13- x 9-inch glass baking dish. Taste and adjust the level of ...

My inability to recreate the wonderful shot of espresso tempered by vanilla ice cream spurned me on to find an alternative. This is a fantastic alternative and extremely easy to make. Stir the sugar ...

Add articles to your saved list and come back to them any time. Remember those snow cones you loved to eat at the show when you were a kid? That pyramid of pearly white ice was flavoured with your ...

The beauty of granita is that it doesn’t require a fancy ice cream or gelato machine. All you need is a shallow metal or glass baking pan and a fork. And some spectacular fruit. A tangerine granita is ...