Friday, July 26, 2013

[Gluten-Free] Tangy Raspberry Granita

You scream, I scream, we all scream for... GRANITA! Okay, so that doesn't really rhyme.But after you try my Tangy Raspberry Granita, you won't seem to mind. Hey, I am not knocking ice cream. I love ice cream! And gelato? Oh yeah baby. But there is something that is so uniquely refreshing about a simple granita. It just makes you happy!

Granita is an Italian dessert that is basically like a wonderfully flavored shaved ice. It satisfies a sweet craving but it's light. And in the summer, that's exactly what I want. What I love the most about a granita is how versatile it is. As long as you learn the technique (which is not hard at all), you can use it to make as many different flavor combinations as you want!

And I love raspberries.When they are in season, it seems like every trip to the market I come back with a couple packages. I can't help it! To make my Tangy Raspberry Granita, I blend the raspberries in a food processor and strain out the pulp. Then I add a little freshly squeezed orange juice and just the right touch of honey.

After that, it's just a simple process. To make the granita nice and fluffy, I pull the raspberry mixture out of the freezer every hour (for about three to four hours) and scrape the surface with a fork so it becomes shaved ice (setting a timer always helps). Or you can leave it in the freezer over night and just scrape it in the morning.

And don't worry, this is a very forgiving recipe. Even if it's not perfectly shaved ice, it will still taste great and is sure to be a wonderful summer dessert that you and your family will love!

[Gluten-Free] Tangy Raspberry Granita
Granita is a classic Italian frozen dessert that is similar to shaved ice. I have always loved the flavor combination of orange and raspberry. A little tangy and a little sweet, this granita is a perfect summer dessert that is light and refreshing!

Makes 4-5 servings

1 ½ cups freshly squeezed orange juice 
        (3-5 oranges)
1 (6 oz) container raspberries
1 tablespoon honey

Garnish: mint leaves and raspberries rolled in sugar (optional)
        Place the raspberries in a food processor or blender. Blend until puréed. Add orange juice and honey. Blend until completely combined. Pour the mixture through a strainer and into a 9-by-13 inch baking dish. Place in the freezer, uncovered. After 1 hour, remove the pan from the freezer and scrape the surface with a fork to get shavings of ice, breaking up any big chunks. Place the pan back into the freezer and repeat every hour for 3-4 hours or until the shaved ice holds its shape. Serve in chilled glasses with a mint leaf and a sugared raspberry. (Keep granita in a covered container for up to 3 days. Just re-scrape with a fork before serving) Enjoy!

Lauren Marie’s Tips:
*You can place the mixture in the freezer overnight, without scraping (uncovered). In the morning, remove it from the freezer and let it sit at room temperature for 8-10 minutes until just slightly softened. Then, scrape with a fork until it resembles shaved ice.

Are you a visual person, like me? This is what your granita process should look like:

After the 1st hour in the freezer
Use a fork to break up chunks of ice

After the 2nd hour in the freezer

After the 3rd hour in the freezer
( you could serve it at this point)

But if you have time, place in the freezer for 1 more hour and it really holds it's shape!

1 comment:

  1. I made a watermelon granita the other day that was delish! Going to try raspberries next time! Yum!