It's been a blistering summer in South Florida. What else is new? The heat and humidity are stifling. The heat has completely zapped my desire to cook, therefore Betty Crapper has resorted to eating foolproof cool desserts such as raspberry granita with lemon sorbet!
Making granita could not be easier. Puree fruit, strain mixture, add water and sugar, stir, freeze, and scrape every so often. Granita requires the minimal amount of effort Betty Crapper is capable of this summer. You should try it when you are feeling lazy.
Just don't try it when you are pressed for time. Granita requires lots and lots of time. Lucky for me, I don't have to do much during that time and can devote my attention to my one year old. Where did these last 12 months go?
Raspberry Granita
Adapted from David Lebovitz's The Perfect Scoop
4 cups raspberries (fresh or thawed frozen)
1 cup water
1/4 cup sugar
Puree raspberries in a blender. Pass through a fine mesh sieve to remove seeds. Add water and sugar. Stir until sugar is dissolved. Freeze for one hour. Remove from freezer and stir with a fork. Return to freezer. Every 30 minutes remove from freezer and scrape with a fork until mixture has achieved fine crystal perfection!
Tips
- Use some of the required water when pureeing the raspberries. It will be easier to strain the seeds out.
- Strain the mixture in small batches. Remove seeds from the sieve after each batch. Those little seeds clog up the sieve and make straining a nightmare.
- Pairs very well with lemon sorbet. Make both at the same time.
