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Parmesan Granita

Parmesan Granita


  • 1 1/2 pounds Parmesan cheese, grated
  • 4 cups water
  • 1 ounce simple syrup


  1. Place Parmesan and water in ziplock freezer bag and seal. Fill a large pot with water and heat to just below a simmer. Place bag in the water and cook for 30 minutes.
  2. Remove bag and let cool at room temperature for 1 hour. Strain liquid through a coffee filter and then refrigerate overnight.
  3. Skim fat from the Parmesan water and bring to a boil with simple syrup. Pour into a shallow pan and put in the freezer. Stir with a fork every 30 minutes until frozen.



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