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RASPBERRY OR BLACKBERRY GRANITA
Yield: Makes about 8 cups or 16 servings
Source: The All New Good Housekeeping Cookbook
INGREDIENTS
- 1 cup sugar
- 1-1/4 cups water
- 3 pints raspberries or blackberries
- 2 tablespoons fresh lime juice
DIRECTIONS
In 2-quart saucepan, combine sugar and water; heat to
boiling over high heat, stirring until sugar has
dissolved. Reduce heat to medium and cook 1 minute.
Set saucepan in bowl of ice water until syrup is cool.
Meanwhile, in blender or in food processor with
knife blade attached, puree raspberries until
smooth. With spoon press puree through sieve into
medium bowl; discard seeds.
Stir sugar syrup and lime juice into puree; pour
into 9-inch square metal baking pan. Cover, freeze,
and scrape as directed for granitas.
Granitas:
Cover and freeze the granita mixture until partially
frozen, about 2 hours. Stir with a fork to break up
the chunks. Cover and freeze until the mixture is
completely frozen, at least 3 hours or up to overnight.
To serve, let the granita stand at room temperature
until slightly softened, about 15 minutes. Use a metal
spoon to scrape across the surface of the granita,
transferring the ice shards to chilled dessert dishes
or wine goblets without packing them.
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