Cranberry Granita

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READY IN: 35mins
YIELD: 4 cups
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Add all the ingredients to a saucepan; bring to a simmer over medium-high heat, stirring just until the sugar dissolves.
  • Decrease heat and simmer until the berries have softened, about 10 minutes.
  • Cover and cool off the heat for 30 minutes.
  • Pour the contents of the pan into a large blender; puree until smooth.
  • Strain through a fine-mesh sieve into a 13x9 inch baking pan, pushing the solids against the mesh with the back of a wooden spoon.
  • Freeze the mixture in the pan on the floor of the freezer for about 3 hours, stirring about every 20 minutes with a fork to break up the ice crystals and distribute them evenly throughout the pan.
  • After the mixture has frozen but is not yet fully firm, cover it tightly with plastic wrap; the granita will keep this way for up to 3 weeks.
  • Scrape the surface of the granita with a fork to produces lots of shaved ice crystals, scoop these into individual cups or glasses for serving.
  • *Spiced Cranberry Granita: add 1 teaspoon ground cinnamon, ¼ t. ground mace, and ¼ t. grated nutmeg to the pan before you set the mixture aside to cool for 20 minutes; proceed as directed.
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