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

By China Millman
September 18, 2012
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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

Serves: 6

  • 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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