Granita, a frozen dessert that is little more than sugar, water and flavorings—be those fruit juice, coffee or almond—has been around for centuries in various forms. A Sicilian invention, it is said that wealthy Sicilians stored snow from Mount Etna in special structures, called “snow houses,” or *case neviere*, so that during the summer they could enjoy what were essentially ancient snow cones. Our modern take on this age-old culinary tradition is a lemon granita studded with pine spheres. These spheres, made with the balsam aroma of fir needle oil using the technique of [reverse spherification](https://www.chefsteps.com/activities/reverse-spherification), go pop and release their flavor and aroma into the granita as it is stirred. We think of it as the modernist take on a palate cleanser, no snow house necessary.
What you will need