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If you can make ice you can make granita, because that’s all it is, just flavoured water ice – but instead of doing it in cubes on a tray, you texture it by disturbing and layering the freezing crystals.
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This is a rocking bit of street food from the streets of Havana, but the closest I’ve ever been to Castro is a fab and funky little café on Spring St. in New York’s Nolita called, weirdly, Café Habana
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