Summer break is in full swing—and your sweet little snow cone is all grown up and graduated granita cum laude. Granita, also known as granité, is a semi-frozen dessert made with sugar, water, and any ...

Emma Wartzman is the kitchen and dining writer at New York Magazine’s the Strategist. Previously, she was an editor at Bon Appétit. Come summer, my freezer is stocked with pints of ice cream. While it ...

The Local newsletter is your free, daily guide to life in Colorado. For locals, by locals. 1. In a mixing bowl, combine 1½ cups Backyard Soda Co. lime-basil* syrup, 1 cup cold water, ½ cup spirits,** ...

Make the lemon-basil syrup: In a heavy-bottomed saucepan over medium heat, combine water, sugar and salt. Bring to a simmer, stirring to dissolve sugar. Remove from heat, stir in basil and steep 10 ...

The Italian Way to Transform Fruit Into a Perfect Frozen Treat originally appeared on Parade. Picture this: You’re sitting at a table in a small outdoor cafe in Italy when the wait staff delivers a ...

I caught a glimpse of myself in my rearview mirror the other morning and saw that I was laughing. It wasn't brought on by something I heard on the radio. I was chuckling at my crazy self as I drove 10 ...

Picture this: You’re sitting at a table in a small outdoor cafe in Italy when the wait staff delivers a glass of something that’s a cross between shaved ice and a slushy. In Italy (ahem, Italia), the ...