Raspberry Granita

Serves 4

 

Pretty and refreshing, this fruity granita is terrific, after any meal or as a cooling afternoon treat on a hot day.

• 2 cups (8 oz/250 g) fresh raspberries
       or frozen unsweetened raspberries, thawed
• 1-1/4 cups (10 fl oz/310 ml) water
• 1/2 cup (4 oz/125 g) plus 2 tablespoons sugar

In a food processor fitted with a metal blade or in a blender, combine the raspberries, water and sugar. purée until smooth. Pour the purée through a coarse sieve set over a metal bowl to remove the seeds. Press firmly on the solids with a rubber spatula to extract as much liquid as possible; discard the solids.

Freeze the purée, whisking every 30 minutes, until semi-firm, about 3 hours. Cover and freeze without stirring until frozen solid, at least 8 hours or as long as 24 hours.

At least 1 hour before serving, place 4 martini glasses or wine glasses in the freezer.

To serve, using a fork, scrape the surface of the granita to form ice crystals. Scoop the crystals into the frozen glasses and serve immediately.

 

From:
Ice Creams & Sorbets
Williams-Sonoma Kitchen Library
Time-Life Books, 1996
Recipes reprinted by permission.

 

Million Dollar Menu for Mom

• Shrimp Cocktail Appetizer
• Cold Poached Salmon
• Tangy Mustard-Mayo Sauce
• Tender Steamed Asparagus
• Orange-Scented Couscous
• Raspberry Granita

 

The electronic Gourmet Guide launched in 1994 and later merged into the Global Gourmet website in 1998. This is an edited archive of one of those early pages.

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• Cookbook Profile Archive

 

Modified March 2007

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