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.
2 cups fresh or frozen raspberries
1 cup sugar
1 1/2 cup water
1 tbsp lemon juice
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.
And simple! Just perfect…
Happy summer solstice!