Pastry chef Joanne Chang, proprietor of beloved Boston bakery and café Flour
and author of the forthcoming cookbook Flour, Too
, gives us a tangy-sweet granita that you can make up to 2 weeks ahead—store it in the freezer until ready to serve.
Printed from Oprah.com on Monday, December 9, 2013
© 2012 Harpo Productions, Inc. All Rights Reserved.