Temperatures here in Texas have been in the 90s for quite a while and ‘finally’ reached the 100F mark last week. What better time to make popsicles… lots of popsicles (which I will also post soon), and some granita! My daughter is obsessed with making (and eating) popsicles and even prefers them over ice cream. Which is great because its a lot easier to make and there are so many fun, delicious and healthy options. I personally love granitas, which is in a way a different form of serving popsicles… well, kind of. I sometimes use the same mixture and instead of pouring it in the popsicle mold, I freeze some and make a granita. I just love the airy refreshing texture of it…. nothing better on a hot day. What I love about these is that they are made with raw honey, so no processed sugars, much better for you and so much yummier.
I made this Hibiscus Honey Sorbet last year – one of my favorite frozen recipes ever – which was actually also a mixture that I used to make popsicles. You could easily use that recipe and turn it into a granita! I will definitely be posting some more frozen treats on here this summer.
If you’re interested in the props I’m using here, this super cute enamel spouted milk pot/sauce pan is from Amazon and was just $20!
- 4 cups of filtered water
- ⅓ cup honey (more if you like it sweeter)
- ⅓ cup cocoa powder
- Optional: pinch of cinnamon
- Heat the water and the honey in a saucepan until all of the honey is dissolved.
- Whisk in the cocoa powder and make sure there are no clumps.
- Fill the mixture in a 9x5 inch baking dish and place in the freezer.
- Freeze for 2 hours, or until the mixture is frozen around the edges.
- With a fork, draw ice from the edges towards the centre. Return to the freezer, and then repeat this process about 3-4 times, every 30 minutes, or until all of the granita mixture is formed of ice crystals.
- Serve immediately or place in the freezer until serving since the granita will melt pretty quickly, especially in the summer time.