This fresh berry granita is a FAB ice cold treat for a Summer Evening on the patio.
I keep a container in the freezer - as I make this when summer berries are a dollar a basket. Just let it soften for ten minutes before scooping into small glasses.
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
- Splenda to sweeten to personal taste. NOT too much as you want the fruit to shine through.
After blended all of the above together I pour mine through a wire strainer and press on the solids with a rubber scraper to get all that good fruit. Then pour into a cake pan.
IF you use watermelon or cantaloupe cubes, you won’t need to strain it.