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Strawberry-raspberry granita

4
Points®
Total Time
16 min
Prep
6 min
Cook
10 min
Serves
8
Difficulty
Moderate
In the heat of summer, there's nothing better than a dessert that give you a few minutes of cool relief. This granita is icy, fruity, and totally refreshing. It's the perfect finish to your next barbecue. Or make a big batch and remove it from the freezer bit by bit all season long.

Ingredients

Water

1 cup(s)

Sugar

½ cup(s)

Raspberries

1 cup(s), (about 1⁄2 pint)

Strawberries

1 pound(s), hulled

Fresh lemon juice

1 Tbsp

Instructions

  1. Combine the water and sugar in a saucepan and bring to a boil. Simmer about 5 minutes. Transfer to a large bowl; refrigerate until cool, about 20 minutes.
  2. Put the raspberries in a food processor and puree until smooth. Press through a sieve set over a medium bowl and discard the seeds; add to the cooled syrup. Puree the strawberries in the food processor; add to the syrup. Stir well; pour into a 9-inch square baking pan.
  3. Cover the pan with foil; place in the freezer until the fruit mixture is frozen around the edges, about 2 hours. With a fork, stir the frozen edges in toward the center of the pan. Cover and freeze until completely frozen, at least 3 hours or up to overnight.
  4. Let the granita stand at room temperature to soften slightly, about 15 minutes. With the tip of a spoon, scrape across the surface of the granita, transferring the shards to chilled dessert dishes or wineglasses. Yields generous 3⁄4 cup per serving.

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