5 Ingredients or Fewer

Cider Granita with Whipped Cream (a.k.a. the easiest fall dessertĀ ever)

September 18, 2012
0 Ratings
Photo by Michael Hoffman
  • Serves 6
Author Notes

At the turn of the season, I wasn't quite ready for baked apple desserts, but summer fruit seemed past its prime. While strolling through the Union Square Market, the apple cider stands inspired this dessert. There are a million ways to riff on it, but even the simplest possible version was incredibly delicious. —China Millman

What You'll Need
  • 4 cups Apple cider
  • 1 cup Cream
  • 1-2 tablespoons sugar
  1. Pour cider into a medium or large shallow baking dish (glass works best, but stainless steel or ceramic would work too). Place in the freezer.
  2. Every 30 minutes to 1 hour, depending on the power of your freezer, remove the baking dish and scrape a fork through the freezing mixture. Scrape it evenly both vertically and horizontally. The idea is to evenly break up the ice crystals, but not completely crush them.

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After 18 years as a vegetarian, I made up for lost time by following up college with culinary school. I landed a dream job as restaurant critic at the Pittsburgh Post-Gazette. I held the post for five years, but as much as I love restaurants, my heart is in home cooking -- which makes Food52 one of the best things that ever happened to me (even before my husband started working there). Now I live in Brooklyn, work at Mouth.com and spend most of my spare time chasing around our toddler Mirabelle and figuring out what to make for dinner.

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