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.

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.

Enjoy the Raspberry Granita my way. It's a 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

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Prep Time: 20 minutes minutes

Freezing time: 6 hours hours

Total Time: 6 hours hours 20 minutes minutes

Servings: 4

Calories: 196kcal

Author: Sandhya Hariharan

This refreshing Raspberry Granita is a light, fruity frozen dessert made with fresh raspberries, lemon juice, and a touch of sweetness—perfect for hot summer days or a guilt-free treat!

Ingredients

• ▢ 340 g raspberries
• ▢ 1 cup water
• ▢ ⅔ cup sugar
• ▢ 3 large lemon juiced

Instructions

• Blend the raspberries in a blender until smooth. If desired, strain the puree through a fine sieve to remove the seeds.
• In a medium saucepan, combine the water, sugar, and lemon juice. Cook over medium heat for about 5 minutes, until the sugar dissolves and the mixture thickens slightly. Remove from heat and let it cool.
• Stir the raspberry puree into the cooled syrup and mix well.
• Pour the mixture into a loaf pan or plastic container. Freeze for 3-4 hours, scraping the sides to the center with a fork every 30 minutes. Continue this process until the mixture becomes light and flaky, resembling shaved ice.
• Keep frozen until ready to serve. Before serving, scrape again and spoon into cups. Garnish with mint leaves and lemon wedges.

Notes

Blending the raspberries may leave seeds in the puree, so straining them will give you a smoother texture.

Nutrition

Calories: 196kcal | Carbohydrates: 51g | Protein: 2g | Fat: 1g | Saturated Fat: 0.05g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 0.1g | Sodium: 6mg | Potassium: 241mg | Fiber: 8g | Sugar: 39g | Vitamin A: 46IU | Vitamin C: 65mg | Calcium: 44mg | Iron: 1mg

Course: Dessert

Cuisine: American

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