Apple Pie Granita

My friend Alexa says Fall is her best season. She claims a pashmina scarf and the crisp autumn air give her a certain je ne sais quoi. As the days get shorter and the weather colder, Alexa becomes more and more in her element.

For the first time in three years, Alexa and I are spending the fall semester apart from one another. Maybe it’s because I miss her eccentricities, or because September in South Africa isn’t quite the same as in North Carolina, but I find myself yearning for the leather boots and hay rides that Alexa can’t get enough of.

But not so fast…there’s one small problem. I’m currently in the southern hemisphere, and so instead of Fall, it’s Spring. The days are growing longer and the weather is getting hotter. Today, I wore shorts to class. I might have even broken a sweat on the schlep to campus.

So, here’s my attempt at channeling Alexa’s love of all things Fall (particularly apple pie), but with a more weather-appropriate twist. A granita is an icy dessert that is sometimes served as a palate cleanser. I think this semi-frozen dish is better as a refreshing treat. No hot oven or rolling pin required.

Lucy Dana is a junior at Duke University, currently spending the semester in Cape Town, South Africa where she is trying to muster up the courage to conquer the world’s highest bungee jump. Read More…


Apple Pie Granita
Serves 8
Recipe from Emeril Lagasse

3 cups natural-style apple juice
1/2 cup sugar
1 1/2 tablespoons fresh lemon juice
1/2 teaspoon ground cinnamon
pinch of freshly grated nutmeg
pinch of ground allspice

In a saucepan, combine all of the ingredients and cook over moderate heat, stirring, until the sugar has dissolved, about 3 minutes. Pour into an 8-inch square glass baking dish. Freeze until icy around the edges, about 1 hour. Using a fork, scrape the icy shards into the center. Continue to freeze, and scrape, until slushy throughout, about 3 hours longer.

Scoop into small bowls and serve to friends who love Fall as much as Alexa does.

Originally posted on Wednesday, September 21st, 2011

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