Berry Granita
By Steve DunnPublished on May 31, 2021
Time
15 minutes, plus 3 hours freezing
Yield
Serves 8
Ingredients
Before You Begin
This recipe can be halved, if desired; if halving, use an 8-inch glass baking dish. You can use fresh or thawed frozen blueberries, raspberries, blackberries, hulled strawberries, or a combination of berries. If using fresh strawberries, weigh them after hulling. If using any type of thawed berries, do not drain them before adding them to the blender. We think this granita stands well on its own, but if you'd like to add some complexity, you can add 2 to 3 tablespoons of chopped fresh mint, 1 to 2 teaspoons of grated fresh ginger, or 1 to 2 teaspoons of grated lemon zest (do not add more than one of these) to the blender in step 1. Serve this granita on its own or garnish it with unsweetened whipped cream (layer it to make a parfait, if desired), fresh berries, or a splash of prosecco or your favorite liqueur.
Instructions
- Process berries, water, sugar, lemon juice, and salt in blender on high speed until very smooth, 1 to 2 minutes. Strain mixture through fine-mesh strainer into 13 by 9-inch glass baking dish. Freeze, uncovered, until edges are frozen and center is slushy, about 1 hour. Using fork, scrape edges to release crystals. Stir crystals into middle of mixture and return dish to freezer. Repeat scraping and stirring, using tines of fork to mash any large chunks, every 30 minutes to 1 hour until granita crystals are uniformly light and fluffy, 2 to 3 hours.
- Immediately before serving, scrape granita with fork to loosen. Spoon into chilled bowls or glasses and serve. (Any remaining granita can be transferred to airtight container and frozen for up to 1 week. Scrape granita again to loosen before serving.)
Time
15 minutes, plus 3 hours freezingYield
Serves 8Ingredients
Ingredients
Ingredients
Why This Recipe Works
For a deeply fruity granita with a light, crystalline texture, we blended fresh or frozen berries with enough water to form a silky puree and enough sugar for modest sweetness and to give the puree the proper consistency when frozen. When scraped, this granita yielded light, flaky ice crystals that lingered briefly on the palate for a chilling pause before melting in the mouth in a flood of fruity goodness. Lemon juice contributed acidity that brightened the fruit flavor. Best of all, this mostly hands-off recipe required no special equipment, just a blender, baking dish, fork, and freezer.
Want more? Read the whole storyBefore You Begin
This recipe can be halved, if desired; if halving, use an 8-inch glass baking dish. You can use fresh or thawed frozen blueberries, raspberries, blackberries, hulled strawberries, or a combination of berries. If using fresh strawberries, weigh them after hulling. If using any type of thawed berries, do not drain them before adding them to the blender. We think this granita stands well on its own, but if you'd like to add some complexity, you can add 2 to 3 tablespoons of chopped fresh mint, 1 to 2 teaspoons of grated fresh ginger, or 1 to 2 teaspoons of grated lemon zest (do not add more than one of these) to the blender in step 1. Serve this granita on its own or garnish it with unsweetened whipped cream (layer it to make a parfait, if desired), fresh berries, or a splash of prosecco or your favorite liqueur.
Instructions
- Process berries, water, sugar, lemon juice, and salt in blender on high speed until very smooth, 1 to 2 minutes. Strain mixture through fine-mesh strainer into 13 by 9-inch glass baking dish. Freeze, uncovered, until edges are frozen and center is slushy, about 1 hour. Using fork, scrape edges to release crystals. Stir crystals into middle of mixture and return dish to freezer. Repeat scraping and stirring, using tines of fork to mash any large chunks, every 30 minutes to 1 hour until granita crystals are uniformly light and fluffy, 2 to 3 hours.
- Immediately before serving, scrape granita with fork to loosen. Spoon into chilled bowls or glasses and serve. (Any remaining granita can be transferred to airtight container and frozen for up to 1 week. Scrape granita again to loosen before serving.)
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