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

Question

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!

Karen C. · Answer

Can it be made with a sugar substitute? Erythritol or stevia, perhaps?

Yael · Answer

Would this work with honey instead of sugar?

Sabra · Answer

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!

Emma L. · Answer

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!

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

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