Granita, a semi-frozen, icy dessert, has its origins on the Italian island of Sicily. I came up with this recipe years ago while living in Vermont. It was intended as a palate cleanser (intermezzo) between courses, but because it’s so easy and has such a unique flavor, it makes for a refreshing dessert too. If you’re familiar with Recchiuti chocolates you’ll recognize the tarragon and grapefruit combo. This granita was the inspiration for that confection and it remains one of my favorites to this day. Enjoy!
On my 40th birthday my very best friend sent me a Recchiuti Burgundy Box. I had never seen such a beautiful box of chocolates in my life. I called my mom and told her about the box, knowing that she enjoyed a good box of chocolates as much I do. We decided to meet in a parking lot and share the chocolates without the intrusion of anyone else wanting a nibble. First, I would take a bite (it was my box of chocolates), and then she would take a bite. It was a sinfully delicious rendezvous in the parking lot with my birthday box of chocolates and my mom. Thank you to my friend and Recchiuti for a very lovely memory!
As a true chocolate lover,
Four pieces of Michael’s favorite flavor combo…tarragon leaves infused in extra-bitter chocolate ganache and topped with a sliver of candied grapefruit. Available through August only. Try it now!
(4 pieces)
Fresh Recchiuti marshmallows atop tiny handmade graham crackers blanketed in pure bittersweet chocolate. They’re going fast. Get ‘em while you can.
(4 pieces)
