Pick-a-Stone Fruit Granita
- Makes: 12 servings
- Yield: 6 cups
- Hands On 22 mins
- Total Time 8 hrs
Sort of a sophisticated twist on a snow cone, these bracingly refreshing Italian ices are a cinch to make. (No special gear required!) Using fresh, very ripe fruit is key for good flavor.
very ripe peaches, nectarines or plums, pitted and coarsely chopped; or 2 pounds sweet cherries, pitted and halved
fresh lemon juice
almond extract (optional)*
- In a medium saucepan, combine fruit, the water and sugar. Cook and stir over high heat until mixture begins to boil. Cook and stir for about 2 more minutes or until fruit is tender. Remove from heat. Stir in lemon juice, vanilla and almond extract (if using).
- Let mixture cool a few minutes, then transfer to a blender and puree until smooth. Strain through a fine-mesh sieve over a bowl, pressing with the back of a spoon to extract as much pulp as possible. Transfer to a 2-quart square baking dish.
- Freeze, covered, 2 hours, stirring and scraping frozen mixture from sides of dish every 30 minutes. After 2 hours, freeze another 6 hours, without stirring, until firm. (At this point, granita keeps for up to 2 weeks.)
- Let stand at room temperature 5 to 10 minutes before serving. Using a metal spoon or fork, scrape across the surface and spoon into serving dishes. Serve immediately.
- *Only add the almond extract if you are making the granita with cherries. (Almond naturally enhances cherry flavor.)
(Pick-a-Stone Fruit Granita)Servings Per Recipe 12, chol. (mg) 0, sat. fat (g) 0, Polyunsaturated fat (g) 0, Trans fatty acid (g) 0, carb. (g) 12, Monounsaturated fat (g) 0, pro. (g) 1, iron (mg) 0, vit. A (IU) 209, fiber (g) 1, sugar (g) 11, Riboflavin (mg) 0, Niacin (mg) 1, vit. C (mg) 5, Thiamin (mg) 0, Cobalamin (Vit. B12) (µg) 0, sodium (mg) 0, Pyridoxine (Vit. B6) (mg) 0, cal. (kcal) 48, Folate (µg) 3, Fat, total (g) 0, Potassium (mg) 123, calcium (mg) 4