Fruity Raspberry Lemonade Granita Recipes
RASPBERRY GRANITA
Categories Dessert Valentine's Day Low Sodium Wheat/Gluten-Free Raspberry Summer Vegan Bon Appétit
Yield Makes 6 servings
Number Of Ingredients 5
Steps:
- Combine water and sugar in medium saucepan. Stir over medium heat until sugar dissolves. Bring to boil. Remove from heat. Chill syrup until cold.
- Meanwhile, mash 3 cups raspberries in medium bowl. Stir in lemon juice. Mix in sugar syrup. Pour mixture through strainer, pressing on solids to extract as much liquid as possible. Pour mixture into shallow baking dish. Freeze until almost firm, stirring frequently, about 2 hours.
- Continue freezing granita until firm (do not stir), at least 3 hours or overnight. (Granita can be prepared 3 days ahead. Cover and keep frozen.)
- Using fork, scrape surface of granita to form crystals. Scoop crystals into glasses. Garnish with raspberries.
RASPBERRY GRANITA
Perhaps the most eye-popping of all the granitas, this one has a color that perfectly matches the dazzling flavor of the raspberries. If using frozen raspberries, let them thaw before you purée them.
Yield makes about 2 cups (500 ml)
Number Of Ingredients 3
Steps:
- Pass the raspberries through a food mill, or purée in a food processor and press through a sieve to remove the seeds. Stir in the water and sugar, stirring until the sugar is dissolved. Freeze according to the instructions for freezing granita on page 145.
- Super Lemon Ice Cream (page 85) and Lemon-Buttermilk Sherbet (page 117) are two of my favorite pairings with Raspberry Granita.
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