Seedless Raspberry Granita
Inspired by techniques from America's Test Kitchen.
A refreshing frozen dessert made with fresh raspberries and lemon juice for a bright, tangy finish.
None of the 14 major EU allergens. Always check the labels of the products you use.
Method
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Equipment
- blender
- fine sieve
- bowl
- 33 x 23 cm glass dish
- fork
- chilled glasses
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 84 kcal |
| Protein | 0.7 g |
| Carbohydrate | 20.9 g |
| of which sugars | 16.4 g |
| of which free sugars | 13.9 g |
| Fat | 0.4 g |
| of which saturates | 0 g |
| Fibre | 3.7 g |
| Salt | 0.04 g |
Protein per 100 kcal
0.8 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
Metric · 8 servings
Granita
- 450 g fresh or thawed frozen raspberries
- 180 ml water
- 110 g caster sugar
- 45 ml lemon juice
- 0.5 g fine sea salt or table salt a pinch
- 1
Blend. Place 450 g raspberries, 180 ml water, 110 g caster sugar, 45 ml lemon juice and a pinch of salt into the blender. Process for 1-2 min until the mixture is completely smooth.
- 2
Strain. Pour the mixture through a fine sieve into a bowl to remove the seeds. Press firmly on the pulp so that all the liquid and flavour comes through.
- 3
First freeze. Transfer the liquid into a 33 x 23 cm glass dish. Place the dish uncovered in the freezer for about 1 h.
- 4
Rake. Use a fork to rake the frozen edges into the liquid middle. This helps create the signature icy texture of the dessert.
- 5
Final freeze. Return to the freezer and repeat the raking every 30-60 min for a further 2-3 h. Mash any large chunks with the fork until the crystals are light and fluffy.
- 6
Serve. Give the ice a final rake to loosen it. Pile the red crystals into chilled glasses and eat straight away.
Storage
Keep the granita covered in the freezer for up to 1 week and use a fork to rake the crystals before serving.
