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Refreshing Berry Granita
A frosty, fruity Sicilian treat with a light, airy, and crystalline texture. This simple frozen dessert uses a specific ratio of sugar to water to ensure the ice is delicate and flaky rather than solid or slushy.
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Ingredients
- 1 lb fresh berries (strawberries, blueberries, raspberries, or blackberries (or a combination))
- 0.75 cup water
- 0.25 cup lemon juice (freshly squeezed)
- 0.5 cup sugar (granulated)
- salt (a pinch)
Steps
- 1
In a blender, combine 1 pound of fresh berries, 3/4 cup of water, 1/4 cup of lemon juice, 1/2 cup of sugar, and a pinch of salt.
- 2
Blend the mixture until it forms a smooth, pourable puree.
- 3
Pass the puree through a fine-mesh strainer into a bowl to remove any errant bits of skin or seeds; discard the solids.
- 4
Pour the strained puree into a 13 by 9-inch glass baking dish. The liquid should settle in a thin layer about 1/4 inch deep.
- 5
Place the dish in the freezer and let it chill undisturbed for 1 hour, until the edges are frozen and the center is slushy.
- 6
Remove the dish from the freezer. Use a fork to scrape the frozen edges and stir the icy crystals into the middle of the mixture.
- 7
Return the dish to the freezer and continue to scrape and stir the mixture with a fork every 30 minutes to 1 hour.
- 8
Repeat this process for 2 to 3 hours longer, until the crystals are uniformly light, fluffy, and flaky throughout.
- 9
Serve immediately in chilled glasses, optionally garnished with fresh berries, whipped cream, or a splash of prosecco.
Notes
Using a glass dish instead of metal is recommended because it won't scratch during the scraping process and provides better insulation while you work. For variations, consider adding chopped fresh mint, grated ginger, or lemon zest to the finished granita.
Nutrition per serving
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