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who doesn’t love a good snow cone in the summertime? When you feel the need to stick your face in the freezer every hour or so, granita is the way to go.


easier to scoop. And the more alcohol you add, the softer the sorbet gets, until you add so much that the mixture’s freezing point is literally too cold to freeze in a conventional freezer. (You start hovering around this danger zone when you use more than five tablespoons of 80 proof alcohol per quart.) Also, it’s important to note that alcohol-fortified sorbets are less stable, so they melt fast and have a tendency to re-freeze harder and icier than when they were first churned. As a part of a healthy diet, sorbet


is the clear winner over ice cream, although it’s a good bet that you’re not choosing your dessert for its health benefits. Most sorbet has zero fat, as opposed to ice cream — most of which has about five to seven fat grams per 2.5-ounce serving. Sorbet has about 80 calories per 2.5 ounces, compared to ice cream’s 140-150 calories. Sorbet has more sugar than ice cream, and less calcium, vitamin A, and iron; but sorbet is significantly higher in vitamin C (because it’s loaded with fruit). H


42 July/August 2017


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