Pretty and refreshing, this fruity granita is terrific, after any meal or as a cooling afternoon treat on a hot day.
- 2 cups (8 oz/250 g) fresh raspberries
or frozen unsweetened raspberries, thawed
- 1-1/4 cups (10 fl oz/310 ml) water
- 1/2 cup (4 oz/125 g) plus 2 tablespoons sugar
In a food processor fitted with a metal blade or in a blender, combine the raspberries, water and sugar. purée until smooth. Pour the purée through a coarse sieve set over a metal bowl to remove the seeds. Press firmly on the solids with a rubber spatula to extract as much liquid as possible; discard the solids.
Freeze the purée, whisking every 30 minutes, until semi-firm, about 3 hours. Cover and freeze without stirring until frozen solid, at least 8 hours or as long as 24 hours.
At least 1 hour before serving, place 4 martini glasses or wine glasses in the freezer.
To serve, using a fork, scrape the surface of the granita to form ice crystals. Scoop the crystals into the frozen glasses and serve immediately.
Ice Creams & Sorbets
Williams-Sonoma Kitchen Library
Time-Life Books, 1996
Recipes reprinted by permission.
- Shrimp Cocktail Appetizer
- Cold Poached Salmon
- Tangy Mustard-Mayo Sauce
- Tender Steamed Asparagus
- Orange-Scented Couscous
- Raspberry Granita
The electronic Gourmet Guide launched in 1994 and later merged into the Global Gourmet website in 1998 (now Foodwine.com). This is an edited archive of one of those early pages.
- Cookbook Profile Archive
Modified March 2007