I absolutely love this recipe because it magically transforms simple, nostalgic ingredients into a delectable, sophisticated treat that reminds me of my favorite sunny childhood afternoons. Plus, the process of making it is like a calming ritual, whisking away stress as I create this refreshing delight.
I adore preparing the ideal Leche Merengada Granita. Using a liter of whole milk and 150 grams of granulated sugar, it is creamy and sweet.
The flavor is elevated with the infusion of a cinnamon stick and the zest of a lemon. The light texture is achieved by whipping egg whites and incorporating them into the mix.
My favorite finishing touch? A light dusting of ground cinnamon.
Ingredients
Whole Milk:
A base that is creamy and supplies protein, calcium, and essential nutrients.
Granulated Sugar:
Provides sweetness, a large number of carbohydrates; energy source.
Cinnamon Stick:
Aromatic spice with antioxidant properties and a touch of warmth.
Lemon Zest:
Imparts a bright flavor and a tangy aroma; an excellent source of vitamin C.
Egg Whites:
Beaten for fluffy texture; has protein but no lipid components.
Powdered Sugar:
Sugar ground to a fine powder brings a gentle sweetness and a smooth, silky texture.
Ingredient Quantities
- 1 liter whole milk
- 150 grams granulated sugar
- 1 cinnamon stick
- Zest of 1 lemon
- 3 egg whites
- 1 tablespoon powdered sugar
- Ground cinnamon, for garnishing (optional)
Instructions
1. In a big saucepan, mix together the ingredients: whole milk, granulated sugar, a cinnamon stick, and some lemon zest.
2. Stir the combination over medium heat until the sugar dissolves and the milk reaches the first stages of boiling.
3. Take the mixture off the heat and let it cool until it reaches room temperature. When it has cooled, strain it to get rid of the cinnamon stick and lemon zest.
4. Place the milk that has been flavored into a shallow, freezer-safe container and freeze for about 2 hours, until the edges begin to harden.
5. While the milk mixture is partially frozen, in a clean, dry bowl, beat the egg whites until soft peaks form.
6. Whisk in the powdered sugar gradually, and keep beating until you have stiff peaks.
7. Take the milk out of the freezer and, using a fork, scrape the frozen edges into the center.
8. Fold the beaten egg whites into the milk mixture that is partially frozen until the ingredients are well combined.
9. Put the combination back in the freezer and keep it stirring and scraping every 30 to 45 minutes until you have a slushy mixture. This should take another 2 to 3 hours.
10. When it has completely frozen and become granular, serve the granita in glasses that have been chilled, with a possible garnish of ground cinnamon.
Equipment Needed
1. Large saucepan
2. Wooden spoon or heat-resistant spatula
3. Strainer
4. Shallow freezer-safe container
5. Electric hand mixer or stand mixer
6. Mixing bowl
7. Whisk
8. Fork
9. Chilled glasses for serving
FAQ
- What is Leche Merengada Granita?A frozen dessert from Spain, Leche Merengada Granita, is a often eaten when the weather is warm. It is made with milk, sugar, egg whites, and lemon zest, and it is somewhat similar in flavor and texture to a frozen custard. But what really makes it merengada—Spanish for “meringue-style”—is the generous dusting of cinnamon, which makes this treat taste almost like drinking a frozen horchata.
- Can I use a different type of milk?Creamy texture requires whole milk, but you may use other types like almond or oat milk for a different flavor, or if your diet prohibits the use of cow’s milk.
- How long does it take to freeze?Your freezer’s performance determines how long it takes to freeze fully. It takes roughly 4-6 hours to reach that stage. Achieving the granular texture that a good granita has necessitates stirring. You need to do it about every 30-45 minutes.
- How do I best incorporate the egg whites?Beat the egg whites until stiff peaks form and carefully fold them into the milk mixture only after it is partially frozen for a fluffy consistency.
- Is there a substitute for powdered sugar?If you don’t have powdered sugar, you can use an equal amount of granulated sugar, but it might slightly impact the meringue’s texture.
- Can I make it without the cinnamon stick?You can leave out the cinnamon stick if you want, but it provides a unique flavor that is key to the traditional recipe.
- How should it be served?The optimal way to serve Leche Merengada Granita is in glasses that have been chilled beforehand. The addition of a sprinkle of ground cinnamon to the surface of the dish, right before serving, elevates the flavor and the overall presentation.
Substitutions and Variations
Almond milk can be used as a substitute for whole milk in a dairy-free version.
You can substitute coconut sugar for granulated sugar in equal amounts to achieve a flavor profile that is unlike what you get when using typical sugar.
Instead of a cinnamon stick, you could use a vanilla bean for a different aromatic accent.
You can use orange zest in place of lemon zest; it will give you a different, but equally delicious, variation on this dish.
If necessary, an equivalent amount of superfine sugar can be substituted for powdered sugar.
Pro Tips
1. Chill the Mixing Bowl: For best results when beating egg whites, use a chilled mixing bowl. This helps achieve stiff peaks more quickly and efficiently.
2. Use Fresh Lemon Zest: To maximize the flavor of the lemon zest, make sure to use fresh lemons and avoid zesting the bitter white pith. This will enhance the citrus aroma without adding bitterness.
3. Stir Frequently: When freezing the milk mixture, make sure to stir and scrape frequently as instructed. This prevents large ice crystals from forming, resulting in a smoother granita texture.
4. Taste and Adjust Sweetness: Before folding in the egg whites, taste the milk mixture for sweetness. If you prefer it sweeter, you can add more powdered sugar to the egg whites, ensuring a balanced flavor in the final granita.
5. Serve Immediately: For the best texture and flavor, serve the granita immediately after it reaches the desired consistency. If it hardens too much in the freezer, let it sit at room temperature for a few minutes before scraping and serving.
Leche Merengada Granita Recipe
My favorite Leche Merengada Granita Recipe
Equipment Needed:
1. Large saucepan
2. Wooden spoon or heat-resistant spatula
3. Strainer
4. Shallow freezer-safe container
5. Electric hand mixer or stand mixer
6. Mixing bowl
7. Whisk
8. Fork
9. Chilled glasses for serving
Ingredients:
- 1 liter whole milk
- 150 grams granulated sugar
- 1 cinnamon stick
- Zest of 1 lemon
- 3 egg whites
- 1 tablespoon powdered sugar
- Ground cinnamon, for garnishing (optional)
Instructions:
1. In a big saucepan, mix together the ingredients: whole milk, granulated sugar, a cinnamon stick, and some lemon zest.
2. Stir the combination over medium heat until the sugar dissolves and the milk reaches the first stages of boiling.
3. Take the mixture off the heat and let it cool until it reaches room temperature. When it has cooled, strain it to get rid of the cinnamon stick and lemon zest.
4. Place the milk that has been flavored into a shallow, freezer-safe container and freeze for about 2 hours, until the edges begin to harden.
5. While the milk mixture is partially frozen, in a clean, dry bowl, beat the egg whites until soft peaks form.
6. Whisk in the powdered sugar gradually, and keep beating until you have stiff peaks.
7. Take the milk out of the freezer and, using a fork, scrape the frozen edges into the center.
8. Fold the beaten egg whites into the milk mixture that is partially frozen until the ingredients are well combined.
9. Put the combination back in the freezer and keep it stirring and scraping every 30 to 45 minutes until you have a slushy mixture. This should take another 2 to 3 hours.
10. When it has completely frozen and become granular, serve the granita in glasses that have been chilled, with a possible garnish of ground cinnamon.
