Seems like a fine breakfast too.
, sugar, and vanilla extract in a bowl and stir until the sugar is dissolved. Then, pour the mixture into a metal baking pan and freeze for an hour and a half, popping it out every 30 minutes to stir and break up any ice crystals that have formed.
Transform the mixture to a bowl and break up the frozen slush until slightly smoother and more even in texture. Finally, freeze that for another 30 minutes.What you're left with is the sort of dessert that feels like magic: you've done very, very little besides babysit a doctored-up ice cube and, somehow, have achieved incredibly impressive results. Like a little milk in your coffee? Serve the granita topped with a dollop of freshly whipped cream.
France Dernières Nouvelles, France Actualités
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