Granita

"The citrus-Champagne granita was the perfect ending to a dinner I had at The Harvest in Pomfret, Connecticut," writes Phyllis A. Nigris of Johnston, Rhode Island. "I love this type of cool, refreshing dessert, so I would be grateful if you could obtain the recipe."

A light dessert that is made extra easy by the use of purchased fruit juice. No ice cream maker required.

You don't need an ice cream maker to prepare this classic frozen treat. Accompany with amaretti or other Italian cookies.

(GRANITA DI LIMONE) This Sicilian classic is churned on the eastern part of the island and stirred instead in the west. We have included instructions for both methods. The granita is (authentically) very tart. Most of us thought it was refreshing, but a couple of sweet-tooth types found it a bit too puckery. If you like your dessert on the sweeter side, increase the sugar to 1/2 cup.

The vitamin C used in this recipe prevents the apple juice from browning.

Can be prepared in 45 minutes or less, but requires additional unattended time.

This cool Italian dessert is the perfect conclusion to a pasta dinner.

To serve as a drink, freeze until just slushy but not solid. Look for Angostura bitters in the liquor section of the supermarket.

This fruit ice is flavored with cinnamon and allspice. It is garnished with slices of peach, nectarine and plum; other seasonal fruit would work, too. Follow with iced espresso.

Active time: 15 min Start to finish: 7 hr

Active time: 15 min Start to finish: 3 1/2 hr (includes freezing)

Kir royale, the French aperitif of Champagne with a splash of cassis, becomes a sophisticated sorbet or granita. If you have them, Champagne coupes or martini glasses make elegant servers.