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Berry-Mint Granitas
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Prep Time:
20 minutes
Cook Time:
5 minutes
Total Time:
595 minutes
Easy make-ahead berry-mint granitas bursting with sweet-tart goodness for a delightful dessert.
Ingredients:
  • 1 lemon
  • 1.5 cups water
  • 0.75 cup white sugar
  • 3 sprigs fresh mint
  • 2 cups fresh blueberries
  • 2 cups fresh raspberries
Instructions:
  • Peel lemon in 1- to 2-inch sections with a vegetable peeler, being careful to avoid the bitter white pith. Then, squeeze out and set aside 2 teaspoons of juice.
  • Combine lemon zest, water, sugar, and mint in a small saucepan. Bring to a gentle boil over medium heat, stirring until the sugar dissolves. Allow to cool for 10 to 15 minutes. Transfer to a bowl, cover, and refrigerate for 45 minutes. Strain out and discard the lemon zest and mint before serving.
  • Blend blueberries and raspberries in a food processor until silky smooth. Sieve the mixture into a bowl of chilled syrup, removing the seeds. Add in the reserved lemon juice and mix well.
  • Transfer the berry mixture into a 9x13-inch baking pan and freeze until edges are slushy, about 1 1/2 to 2 hours. Stir occasionally with a metal spoon, making sure to scrape the frozen mixture off the bottom and sides of the pan. Continue freezing, stirring every 30 minutes, until the mixture is slushy, for about 3 hours. Finally, cover and freeze until firm, for an additional 4 to 24 hours.
  • Allow to rest and gently soften at room temperature for 5 to 10 minutes. Use a fork to scrape the surface of the granita and then spoon it into chilled dessert dishes.

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