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This versatile technique produces a granita that's as light and fluffy as fresh snow.
We've partnered with the mad food scientists at ChefSteps to bring their hyper-inventive cooking videos to F&W readers. Here, the team that worked with Nathan Myrhvold to create the magnum opus Modernist Cuisine shares an incredible food experiment.
This versatile technique produces a granita that's as light and fluffy as fresh snow. Although we demonstrate this technique with a fresh lemon granita, it can easily be adapted to any flavor that you like.
Equipment: Blender, freezer, liquid nitrogen
Get the Full Recipe at ChefSteps.com