Raspberry Granita

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Raspberry Granita
When Temperatures are soaring high, make Raspberry Granita to satisfy your palette with an easy fruity treat. Granita’s are a rough sorbet, grainy and slushy, imperative in high weather!!!

Temperatures soared high to 16 C last week for a few days and this definitely called for summer treats and more laundry 😉 I know they have literally got no connection. Taking advantage of the weather, washing the laundry and hanging them in the backyard on the laundry line is a must and it’s pure pleasure .  Going in and out a couple of times in a day, soaking in the sun to grab as much as Vitamin D as possible is another thingy I always do.Raspberry Granita

Summer treats, especially frozen is something I would look forward looking at the soaring Sun and clear sky. This is the recipe to make where there is a glut of Raspberries rather than freezing them for later. Making Raspberry puree is so easy in my Panasonic Slow Juicer that I have to just pop them through the Juicer top and the puree will be collected through the pulp end.  When life gets easy like this, I enjoy making Juices, sorbets, and frozen yogurts often.

Raspberry GranitaEnjoy the Raspberry Granita my way. It’s simple, fruity and just what you need on a warm weather !!! Every time you walk past the freezer after it sets, shrug it, fork it up until you get a shimmering crystal-like texture. Make sure to Do your pictures really quickly otherwise they will melt away.. J:))

Raspberry Granita

Prep Time : 20 Minutes + 6+ hours of Freezing Time

Raspberry Granita

Ingredients
2 packets of raspberries approx 340g
1 cup water
2/3 cup sugar
Juice of 3 Large Lemon

Directions:
Assemble the Panasonic MJ L500 slow juicer and Juice the Raspberries.
Combine Water,Sugar and Lemon Juice in a medium saucepan and cook until for at least 5 minutes until a single string consistency is achieved.. Allow it to cool down.
Stir in the Raspberry Puree and mix well.

Pour into a Loaf pan or Plastic box. Freeze it for 3-4 hours, scrapping from the sides to the middle with a fork. Repeat the process every 30 minutes, scrapping and stirring until the mixture resembles shaved ice.

Keep it frozen until it’s dessert time. Scrape them again and serve them in cups. Garnish with Mint leaves and lemon wedges.

Notes:
If you puree the Raspberries in a blender, you may have to strain the puree to get rid of the seeds.

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