Raspberry granita

Like Italian gelato

This raspberry ice has a serious raspberry flavor. It reminds me of Italian gelato, very intensely raspberry and not very sweet.

How to make Raspberry Granita:

Heat one cup of sugar and 1/2 cup of water in a small saucepan until the sugar dissolves, a few minutes, and let it cool. Puree four cups of raspberries in the blender with the juice of half a lemon and a few mint leaves. Mix with the sugar syrup and spread out on a cookie sheet. Spread the puree thinly on a cookie sheet and put it flat in the freezer. Stir with a wooden spoon every half hour for three or four hours, until the granita is completely frozen, then scrape into a serving bowl and serve with sugar cookies.

Vegetarian or vegan?

All vegan, all the time, and so are the cookies!

And will raspberry granita keep?

Sort of. You can freeze it if you can keep it solidly frozen all the time; if it gets soft and then you freeze it, it will freeze into a solid block. Then you have to melt it a little, break it up again, and refreeze it to make it into granita again.

Published by Karen Carr

Dr. Karen Carr is Associate Professor Emerita, Department of History, Portland State University. She holds a doctorate in Classical Art and Archaeology from the University of Michigan. Follow her on Instagram, Pinterest, or Facebook, or buy her book, Vandals to Visigoths.

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