Does the sugar:water ratio affect whether the granita will freeze correctly?I tas

I have a recipe made as written in the freezer, but after tasting it, I know it’s going to be a little sweet for us. Can I reduce the sugar, and if so how much? Thanks!

Sabra
  • Posted by: Sabra
  • June 9, 2020
  • 472 views
  • 4 Comments
Chocolate Granita
Recipe question for: Chocolate Granita

4 Comments

Karen C. July 5, 2020
Can it be made with a sugar substitute? Erythritol or stevia, perhaps?
 
Yael June 12, 2020
Would this work with honey instead of sugar?
 
Emma L. June 10, 2020
Hi! The sugar does affect the texture of granita (and ice cream and really any frozen dessert). You can likely reduce it a small percentage without any negative effect, but I wouldn't cut it too drastically—going from 2/3 cup to 1/2 cup could be a good place to start. Hope that helps!
 
Sabra June 10, 2020
Thanks! I may try that, especially if I ever want to eat it plain, but I have to tell you that when I added your suggested unsweetened whipped cream and flaky salt, it was perfect! Thanks for the super easy recipe! Love the videos, by the way!
 
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