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.

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Ingredients

Directions

  • 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).

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  • 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.

Tips

*Only add the almond extract if you are making the granita with cherries. (Almond naturally enhances cherry flavor.)

Nutrition Facts

48 calories; 0 g total fat; 0 mg cholesterol; 0 mg sodium. 12 g carbohydrates; 1 g protein;

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