Chill Out with a Refreshing Raspberry Granita Dessert

In times like these when the sun is out, blazing and the scorching heat makes one hanker for something cold, most of us quickly settle on some chilled drinks and ice cream. But, have you ever imagined an easily available dessert that isn't only cooling but filled with fantastic flavors, perfectly appropriate for a sizzling hot day during summer? Granita - this is what it's called-a frozen Italian dessert- very simple to prepare, yet flavors can be pretty varied. But for a break from the norm, let's try a raspberry granita. It's sure to give you a sweet and sour punch, just with the right amount of sugar, and it's way more like ice shavings than a solid block of ice cream.

Made with only the simplest of ingredients, this raspberry granita is the perfect dessert for a hot summer afternoon, or a backyard party, or just a treat after the meal. Here's how you can prepare this simple, yet irresistible frozen delight that will transport you straight to a coastal Italian village with every bite.

Recipe for a Refreshing Raspberry Granita Dessert

Ingredients:

• 2 cups fresh raspberries
• 3/4 cup granulated sugar
• 1 cup water
• 1 tablespoon freshly squeezed lemon juice
• 1/2 teaspoon lemon zest (optional, for an extra boost of citrus flavor)

Recipe

• Combine the water and sugar in a saucepan over medium heat. Stir occasionally until the sugar is dissolved. Remove the syrup from the heat and let it cool to room temperature.
• When the syrup has cooled, puree the raspberries in a blender or food processor until smooth. Strain the raspberry puree through a fine sieve to remove the seeds; your granita will not be interrupted by any seeds for a smooth experience.
• Combine the raspberry puree with the cooled sugar syrup in a large bowl. Add the lemon juice and lemon zest, if using, and stir well to combine. The citrus will not only brighten the flavor but also enhance the natural tartness of the raspberries.
• Pour the raspberry mixture into a shallow dish or baking pan, and freeze. After roughly an hour, remove it from the freezer and chop up the ice crystals with a fork. Return it to the freezer and repeat, breaking up the ice in this manner with a fork every 30 minutes or so for 3 to 4 hours. This will give it a light, fluffy texture of the characteristic granita.
• Once frozen and fluffy all the way through, your raspberry granita is ready to go. Scoop into bowls or glasses and enjoy immediately. Garnish with fresh mint or extra raspberries if you'd like.

3 Secrets to the Perfect Raspberry Granita

Use ripe raspberries for the best flavor

The secret to a flavorful granita lies in the quality of fruit you use. Fresh, ripe raspberries will make the granita taste fantastic. They are naturally sweeter and brighter in color, which will make for a more intense, aromatic granita. Avoid using underripe raspberries because they may be too tart and flavorless to balance the flavors in a dessert. You can use frozen raspberries, but thaw them before blending if you don't have fresh ones.

Adjust the sweetness with sugar syrup

Much will depend on the sugar syrup for the texture of the granita, yet it has to balance out with the sweetness. If you want a more tart granita, reduce the sugar in the syrup a little. The mixture can be tasted before freezing it and the level of sugar adjusted to taste. Others may want it a bit sweeter, and others want the tartness of the raspberries coming through. The beauty of granita is that it can be made to have a sweetness to your preference. Scrape it repeatedly for the right texture.

The hallmark of a good granita is its icy, fluffy texture. It is really important to scrape the mixture every 30 minutes as it freezes. The ice crystals will break apart, and you will be left with a light snow-like texture instead of ice. If you skip that step, then you can end up with a solid block of ice instead of that perfect granita consistency. Be patient and scrape that frozen mixture consistently to get the most beautiful, fluffy result.

Storage Tips

If you want that level of quality and texture, then use the granita on the day you make it. If it has to be stored, then the granita will have to be placed inside an airtight container or covered with some plastic wrap so as to prevent the risk of freezer burn. Granita stored in the freezer can retain its freshness for 1 to 2 weeks.

When it is too firm from being refrigerated for too long, you may scrape the granita again with a fork to return it to fluffy, and the granita does lose a bit of texture and turn icy after several days; however, scraping it a little gets you that fantastic, fluffy characteristic back again.

When storing for longer periods, try to break up the granita into smaller portions and store them in individual containers to make it easy to serve when you’re ready.