Mixed Berry Granita

comments (3) August 7th, 2008

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Click To Enlarge Photo: Boyd Hagen

1 cup sugar
1-3/4 cups water
Juice and grated zest of 1 lemon
2 pints ripe berries, puréed
1/4 cup Chambord or other fruit liqueur or fruit juice

Makes 5 cups

Bring the sugar, water, lemon juice, and zest to a boil in a medium saucepan over high heat. Reduce the heat and let the syrup boil for 1 min. Let the mixture cool, then add the berry purée and the Chambord or juice. Stir well.

Freeze in a large, shallow pan for 24 hours or overnight. Stir the mixture once or twice during the freezing process if it begins to separate.

To serve, let the mixture sit at room tempera­ture for 10 to 20 min., then scrape with a chilled metal spoon or ice cream scoop into chilled glasses.

Recipe by Meredith Ford
August 1998
from issue #16

posted in: blueberries, dessert, blackberries, raspberrries

Comments (3)

robertdoss writes: Awesome
Posted: 4:43 am on January 16th
Ruth writes: Janni, we know we have a problem with printing. I've reported it to the tech group, which is working to fix it. In the meantime, the best thing for you to do would be to highlight the text, copy it into a Word or .txt document, and print that.
Posted: 7:51 am on July 21st
Janni writes: I have given up printing recipes from this site. Even the shortest recipe ends up wasting three sheets of printer paper. Why can't I just print the recipe???
Posted: 11:03 am on July 20th
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