No other dessert beats this icy one for a truly melt-in-the-mouth treat. It can be refreshingly fruity, sublimely tangy or lightly decadent, depending on what flavours are used. $12 a glass, from Da Laura, 47 Neil Road, tel: 6224-8251
By Michele Blasi, executive chef from Da Laura COFFEE GRANITA Make 300ml of your favourite coffee, dissolve 60g brown sugar into it and freeze overnight. Scrape it with a spoon into flaky crystals, then top with whipped cream to serve.
All recipes serve four.
LEMON AND BASIL GRANITA
Boil 100ml water and 50g caster sugar to make a syrup. Add 100ml lemon juice and the zest of one lime to it. Pour the mixture into a freezable container and leave to cool. Add 2 tbsp chopped basil leaves and freeze. Flake it, top with more basil leaves, then serve.
Bring 200ml milk, 100ml
water, 100g almond powder, 70g caster sugar and tsp vanilla essence to the boil. Remove from heat, strain through a fine sieve and freeze. Flake, then top with toasted almond
flakes to serve.