Berry-Mint Granitas recipe
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Ingredients
- 1 lemon 1 ½ cups water ¾ cup white sugar 3 sprigs fresh mint 2 cups fresh blueberries 2 cups fresh raspberries
Nutrition Info
- 111.5 caloriescarbohydrate: 29.1 gcholesterol: : -fat: 0.3 gfiber: 3.6 gprotein: 0.7 gsaturatedFat: : -servingSize: -sodium: 2.1 mgsugar: 23.8 gtransFat: : -unsaturatedFat: : -
Directions Berry-Mint Granitas
Directions
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Remove lemon zest in 1- to 2-inch sections using a vegetable peeler, avoiding the bitter white pith. Squeeze and reserve 2 teaspoons of juice.
Stir lemon zest, water, sugar, and mint together in a small saucepan. Bring to a boil over medium heat, stirring until sugar dissolves. Let cool, 10 to 15 minutes. Transfer to a bowl and chill, covered, for 45 minutes. Remove and discard lemon zest and mint.
Process blueberries and raspberries in a food processor until smooth. Strain through a fine-mesh sieve into a bowl with chilled syrup, discard seeds. Stir in reserved lemon juice.
Pour berry mixture into a 9x13-inch baking pan. Cover and freeze until edges are slushy, 1 1/2 to 2 hours. Stir with a metal spoon, scraping frozen mixture off bottom and sides of pan. Cover and freeze, stirring every 30 minutes, until mixture is slushy, about 3 hours more. Cover and freeze until firm, 4 to 24 hours more.
Let stand and soften slightly at room temperature, 5 to 10 minutes. Scrape surface of granita with a fork and spoon into chilled dessert dishes.