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Suzi Shaw showed me a recipe for some gorgeous berry granita and I told her that I make it all the time when the summer berries are cheap but would write it down to share! Great idea for a holiday weekend.
To make granita, which we have always called Italian Ice, you just make a super luscious smooth fruit puree in the blender, pour into a pan, pop it into the freezer and blend the ice crystals as they form with a fork. That’s the recipe. Oh wait, you missed it. Read the first sentence again.
No special equipment needed! As it freezes you blend the frozen part into the not frozen part with a spoon or fork and put it back. Then every 10 minutes or so, take it out and repeat until it is all scraped up and slushy. Boom, you’ve just made granita.
In this particular case I used 2 small containers of blackberries, 1 of raspberries, the juice of half a lemon and enough Splenda to sweeten to taste. NOT too much as you want the fruit to shine through. I also pour mine through a wire strainer and press on the solids with a rubber scraper to get all that good fruit. IF you use watermelon or cantaloupe cubes, you won’t need to strain it. Have fun!