Raspberry Granita Recipes

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RASPBERRY SORBET OR GRANITA



Raspberry Sorbet or Granita image

No ice cream machine required! Partially sweetened with honey to give it a delicious sun-ripened quality. Very tart and very flavorful. This recipe is versatile, as the finished product can be an icy granita or smooth sorbet.

Provided by Toasted Garlic

Categories     Desserts     Fruit Dessert Recipes     Raspberry Dessert Recipes

Time 6h25m

Yield 10

Number Of Ingredients 5

4 (6 ounce) containers fresh red raspberries
½ cup honey
4 cups water, divided
¾ cup white sugar
½ cup light corn syrup

Steps:

  • Place raspberries in work bowl of a food processor, and process until smooth. If an extra smooth sorbet is desired, press pureed raspberries through a fine sieve to remove seeds. Whisk together pureed raspberries and honey in a large bowl.
  • Combine 3 cups of water, sugar, and corn syrup in a large saucepan; stir to combine. Bring to a boil over high heat. Boil until sugar is dissolved, about 2 minutes; do not stir. Stir the sugar water and the remaining 1 cup of water into the raspberry puree.
  • Make an ice bath by filling a very large bowl with water and ice. Set the bowl of raspberry puree in the ice bath, and whisk until cool. Pour cooled puree into a 9x13 baking dish, and cover; freeze until solid, 6 to 8 hours.
  • To make a coarsely textured granita, use a fork to scrape frozen puree into small crumbs. For a deliciously silky sorbet, transfer frozen puree to a food processor and process until smooth.

Nutrition Facts : Calories 189.4 calories, Carbohydrate 49.4 g, Fat 0.4 g, Fiber 4.7 g, Protein 0.7 g, Sodium 13.7 mg, Sugar 36.5 g

RASPBERRY GRANITA



Raspberry Granita image

Make and share this Raspberry Granita recipe from Food.com.

Provided by katew

Categories     Frozen Desserts

Time 25m

Yield 6 serving(s)

Number Of Ingredients 5

1 kg fresh raspberry, pureed (frozen can be used )
1 lemon, juiced
500 g sugar
1/2 cup water
mint leaf (to garnish)

Steps:

  • Combine sugar and water and bring to the boil.
  • Simmer 5 minutes to make a syrup.
  • Allow to cool.
  • Combine berry puree with lemon juice and syrup.
  • Place in a metal bowl or tray.
  • Freeze till set.

RASPBERRY GRANITA



Raspberry Granita image

Provided by Food Network

Categories     appetizer

Time 20m

Yield 8 to 12 servings

Number Of Ingredients 3

12 ounces water
9 ounces sugar
4 ounces raspberry puree

Steps:

  • Using a large sauce pot, combine the water and sugar. Cook until a syrup forms and all of the sugar has dissolved.
  • Add the raspberry puree to the mixture and cool.
  • Pour the mixture into a shallow pan and place it in the freezer. As the mixture freezes, occasionally scrape and stir the mixture to form crystals. After a few hours the granita is ready to serve.
  • Serve in small glass cups with freshly whipped cream.

RASPBERRY GRANITA



Raspberry Granita image

Categories     Dessert     Valentine's Day     Low Sodium     Wheat/Gluten-Free     Raspberry     Summer     Vegan     Bon Appétit

Yield Makes 6 servings

Number Of Ingredients 5

1 cup water
3/4 cup plus 2 tablespoons sugar
3 cups fresh raspberries (about 16 ounces)
1 tablespoon fresh lemon juice
Fresh raspberries

Steps:

  • Combine water and sugar in medium saucepan. Stir over medium heat until sugar dissolves. Bring to boil. Remove from heat. Chill syrup until cold.
  • Meanwhile, mash 3 cups raspberries in medium bowl. Stir in lemon juice. Mix in sugar syrup. Pour mixture through strainer, pressing on solids to extract as much liquid as possible. Pour mixture into shallow baking dish. Freeze until almost firm, stirring frequently, about 2 hours.
  • Continue freezing granita until firm (do not stir), at least 3 hours or overnight. (Granita can be prepared 3 days ahead. Cover and keep frozen.)
  • Using fork, scrape surface of granita to form crystals. Scoop crystals into glasses. Garnish with raspberries.

RASPBERRY ROSE GRANITA



Raspberry Rose Granita image

Provided by Martha Rose Shulman

Categories     ice creams and sorbets, dessert

Time 4h45m

Yield 4 servings

Number Of Ingredients 4

1/4 cup water
65 grams (about 1/4 cup plus 1 teaspoon) sugar
680 grams raspberries
1/2 teaspoon rose water

Steps:

  • Combine the water and sugar in a saucepan and bring to a boil. Reduce the heat and simmer until the sugar has dissolved. Remove from the heat and allow to cool.
  • In a blender, purée the raspberries with the sugar solution and remaining ingredients until smooth. Chill in the refrigerator for 2 hours or overnight.
  • Chill a 9-by-11-inch baking dish in the freezer. Blend the purée with an immersion blender for 30 seconds and scrape into the chilled baking dish and place back in the freezer. Set the timer for 30 minutes. Using a fork, scrape the ice crystals from the outside of the baking dish toward the center. Return to the freezer and set the timer for another 30 minutes. Continue to scrape the mixture with a fork every 30 minutes until you have a uniform frozen mixture. It should not be frozen solid. If you forget to scrape and the mixture does freeze like an ice cube, cut into chunks and use a food processor fitted with the steel blade to break it up. Transfer to a container and freeze. Allow to soften for 15 minutes in the refrigerator before serving.

Nutrition Facts : @context http, Calories 151, UnsaturatedFat 1 gram, Carbohydrate 37 grams, Fat 1 gram, Fiber 11 grams, Protein 2 grams, SaturatedFat 0 grams, Sodium 2 milligrams, Sugar 24 grams

RASPBERRY GRANITA



Raspberry Granita image

Perhaps the most eye-popping of all the granitas, this one has a color that perfectly matches the dazzling flavor of the raspberries. If using frozen raspberries, let them thaw before you purée them.

Yield makes about 2 cups (500 ml)

Number Of Ingredients 3

4 cups (480 g) raspberries, fresh or frozen
1 cup (250 ml) water
1/4 cup (50 g) sugar

Steps:

  • Pass the raspberries through a food mill, or purée in a food processor and press through a sieve to remove the seeds. Stir in the water and sugar, stirring until the sugar is dissolved. Freeze according to the instructions for freezing granita on page 145.
  • Super Lemon Ice Cream (page 85) and Lemon-Buttermilk Sherbet (page 117) are two of my favorite pairings with Raspberry Granita.

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