Granita Rosa.


Rhubarb Granita.

First of all, here’s a link to the recipe. Don’t forget to come back!

My changes (sans tequila): I did not use an ice cream maker. Instead I poured the strained liquid into a metal container, covered, and left it in the freezer over night. Next day (or when frozen), I scraped the surface with a fork to make icicles and served. 

I did mention in my last post that I would add Beetroot Infused Vodka… I tried it and it’s not a good idea taste-wise!

Now go out and get some rhubarb and make this granita, it’s so easy, and you won’t be disappointed!


Go on, have another.

12 thoughts on “Granita Rosa.

  1. I would love to serve this to a guest, it would steal the show! Pity about the beetroot vodka – I love beetroot and I love vodka, so what’s not to love about having them together! 😛

  2. Hi, this is a great post. I wondered if you would like to link it in to the new Food on Friday which is running right now over at Carole’s Chatter. We are collecting recipes using rhubarb. This is the link . I hope you pop over to check it out. There are some great recipes already linked in.

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