Raspberry Granita

A granita is kind of like a hybrid of a slushy and sorbet. It’s a frozen dessert usually flavored with different fruits. In our case, raspberry will be the star of the show. Raspberries are easier to find during the summer, but you still need 2 cups for this recipe so you might want to go with frozen berries. Every year, we package fresh picked raspberries and freeze them. That’s what I used, and, once they’re thawed, they work perfectly.

Raspberry Granita

2 cups fresh or frozen raspberries
1 cup sugar
1 1/2 cup water
1 tbsp lemon juice
Heavy cream

Put your raspberries in a fine mesh strainer or sieve set over a larger bowl. Using a spoon, push the berries through the strainer. Some of the seeds will probably go through the strainer, but they are hardly noticeable in the end.  You should have about 1 cup of raspberry puree. Then, in a saucepan, put the water and sugar over medium heat. Stir for about 3 minutes until all the sugar is dissolved.  Add the raspberry puree to the syrup along with the lemon juice. Pour the mixture into a 13×9 pan. Transport to the freezer and let freeze for about 2 hours. After that, use the tines of a fork to scrape the pan. It won’t be completely frozen yet, so put it back in the freezer for another 2 hours. Repeat the scraping process so it looks like this.

Yum! You can serve it now if you want to. A little whipped cream is delightful. I always whip the cream with a tablespoon of powdered sugar on high until it’s nice and stiff.

With a single fresh berry for garnish.

If you don’t want to eat it right away, you can always stick it back in the freezer.

Just make sure you do the fork scrape thing before serving it each time.

And you will want to hurry up and eat it. You know, so it doesn’t melt and everything.

This is a fabulous treat for summer. So refreshing and light.

And simple! Just perfect…

Happy summer solstice!

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