Makes 6 to 8 servings

Granita is an Italian version of ice or sorbet, but with large, crunch crytals. It’s very easy and great for a simple dessert. We’ve given the traditional recipe an update by freezing the fruit blend in a zip top plastic bag instead of in a shallow pan. Just squeeze the bag several times during the freezing process to break up the large ice crystals.

2 (12-ounce) bags IQF Washington raspberries
1/2 cup sugar or honey
1/2 cup cranberry-raspberry juice
1 lemon, zested and juiced

Process all ingredients in food process or blender just until mixed. Spoon into zip top freezer bag and place bag flat in freezer. After 30 minutes, remove bag and squeeze to break up large ice crystals. Repeat until completely frozen. Stir with fork to break into smaller chunks to serve. Spoon into serving glasses to serve.

Nutrition Information per serving: calories 91, fat 0.05g, saturated fat 0.0g, % calories from fat 1%, protein 1.14g, carbohydrates 22g, cholesterol 0mg, sodium 7.29mg, fiber 2.27g.

 

 

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