Berry Granita
Blended mixed berries and lemon frozen and scraped into icy, sparkling crystals, served with a spoonful of whipped cream.
Why you'll love Berry Granita
Granita is the Sicilian frozen dessert of flavored ice scraped into fluffy, sparkling crystals, and it is the most refreshing thing you can eat on a hot day. Mixed berries blended with lemon and a little allulose and water freeze into a deep red ice, and a fork turns it into snowy flakes.
Scraping is the only technique, and it needs no machine. The mixture freezes in a shallow pan, and every 30 minutes a fork scrapes the freezing edges into the center, breaking the ice into crystals. Three or four scrapes over two to three hours give you a light, flaky granita. A spoonful of softly whipped cream on top adds a real fat and makes it feel like a dessert.
It keeps in the freezer for a week, so a scoop is always there on a warm evening.
Quick overview: This Berry Granita takes 10 min of hands-on time and about 3 hr 10 min in all and makes 6 servings, each about 3/4 cup with cream. You'll need a fine sieve.
Ingredients
- 2 cups strawberries, hulled
- 1 cup raspberries
- 1 cup blackberries
- 2 tbsp fresh lemon juice
- 2 1/2 tbsp allulose Label: allulose, and nothing else
- a pinch of fine sea salt
- 1/2 cup cold heavy cream, to serve Label: cream, with no gums or carrageenan
- Make it from scratch: Whipped Cream
Instructions
- Blend: Blend the berries, lemon juice, allulose, salt, and 1 cup of water until completely smooth.
- Strain: Press the mixture through a fine sieve to remove the seeds.
- Freeze: Pour into a shallow metal or glass pan, about 9 by 13 inches, and freeze for 45 minutes, until the edges start to freeze.
- Scrape: Scrape the frozen edges into the center with a fork. Return to the freezer and scrape every 30 minutes, 3 or 4 times, until the whole pan is fluffy crystals, about 2 to 3 hours total.
- Whip the cream: Just before serving, whip the cream to soft peaks.
- Serve: Scrape the granita into chilled glasses and top each with a spoonful of whipped cream.
Storage and leftovers
Freeze the granita covered for up to 1 week.
Scrape it again with a fork just before serving to fluff the crystals.
Variations
- Lemon: Use 3/4 cup lemon juice, 2 cups water, and a little more allulose for a classic lemon granita.
- Coffee: Freeze strong coffee with a little allulose for a coffee granita.
- Mint: Blend a few mint leaves with the berries.
- Cherry: Use pitted sweet cherries.
Notes and tips
- Use a shallow pan: A shallow layer freezes faster and scrapes more easily.
- Set a timer: Scraping every 30 minutes keeps the crystals fine.
- Chill the glasses: Cold glasses keep the granita from melting.
- Strain the seeds: Straining gives a smoother, sparkling ice.
Nutrition and mindful eating
- Berries are the lowest-sugar fruits, rich in fiber and antioxidants, and they bring nearly all the sweetness.
- Lemon brightens the flavor and adds vitamin C.
- Whipped cream is the real fat that pairs with the fruit, as RESET360 always pairs fruit.
- A little allulose keeps the ice soft and lightly sweet.
- As you eat, notice the cold, sparkling crystals and the bright fruit, and pay attention to how refreshing a light dessert can feel.
Frequently asked questions
Have a question about this Berry Granita? Start here, with the questions people ask most.
Do I need an ice cream maker?
No. A pan, a freezer, and a fork are all you need.
Why is my granita icy and hard?
It was not scraped often enough. Scrape every 30 minutes.
Can I use frozen berries?
Yes. Thaw them first, then blend.
Can I skip the cream?
Yes. Granita is often served on its own in Sicily.
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