A Refreshing Granité of Nispero
Frozen treats are a delight to eat on warm spring days and in summer. As nispero is in season we decided to use it to make a granité or granita. It’s straightforward to make, you don’t need an ice cream maker or sorbet machine, and there are no moulds involved.
How to make nispero granité
This frozen recipe is made of water, fruit, sugar, and alcohol, although alcohol is not crucial. After diluting the sugar in water, simply mix with all the other ingredients, stir well, and freeze overnight. Once frozen, grate the iced mixture with a fork and serve.
How to serve granité of nispero
The icy flakes should have a subtle taste of the fruit and are ideal served on their own, as dessert, or as a palate cleanser between courses.
Origin of nispero
Nispero, also named loquat or medlar, comes originally from China and Japan, but loquat trees grow easily in a climate where there are citrus trees so the coastal areas of the Mediterranean are the perfect location. Spain, especially in the region of Callosa d’en Sarria, is the main producer of nispero in Europe.
Nispero granité
EQUIPMENT (click pictures for details)
Ingredients
- 280 gr water
- 280 gr wine
- 90 gr sugar
- 135 gr nispero puree
- 30 gr triple sec
Instructions
- Dilute the sugar in the water. Peel and pit the nispero and mix in a blender. Pass through a sieve to get a smooth puree.
- Combine the sugar water, nispero puree, wine, and triple sec and stir well. Pour in a container and freeze overnight.
- Use a fork to scrape the granité and serve the iced flakes.
Notes
- We have used a semi-sweet wine that we still had in the pantry, but you can substitute with a dry wine.
- This recipe can be made with any kind of fruit puree. We recommend sifting the puree for a smooth texture.
