What dilution, Brix level, and sweetness adjustments should be made when formulating a cocktail recipe for granita machine freezing?

Members report that granita cocktail formulation requires significant recipe adjustments from standard specs to achieve proper freezing. **Dilution:** Add approximately 40% water to the normal drink specification (e.g., if a standard serve is 100ml, add 40ml water). **Brix level:** Aim for 12–15 degrees Brix, though members note this figure isn't guaranteed and some experimentation may be needed. **Sweetness:** Increase sugar, agave, or syrup content by 30–50% above the standard recipe to compensate for the dilution and achieve balanced flavour in the frozen format.

**Technical support and equipment:** Members strongly recommend contacting **Joe Yates at Carpigiani** (joeyates@carpigiani.co.uk) for expert guidance on machine specifications and formulation—he has helped members with their granita setups. **Carpigiani** machines are noted as excellent for serious frozen cocktail operations, though they are expensive. **Icely** (specifically contacting Lefit or his team) is also mentioned as a resource.

**Critical operational advice:** Ensure your supplier agreement with bars includes a maintenance clause, as granita machines break frequently. Arrange for your rep to visit monthly to check the machine is running properly. Members recommend treating repair costs as part of the bar deal rather than a separate expense.