Best Berry Granita Recipes

Watermelon-Berry Granita image

Yield Makes 8 servings

Number Of Ingredients 5

7 cups 3/4-inch cubes seeded watermelon (from 4 1/4 pounds)
1/2 cup sugar
2 tablespoons fresh lemon juice
1 large ripe strawberry, hulled
Pinch of salt

Steps:

Working in batches, puree watermelon in blender until smooth. Return 4 cups puree to blender. Add next 4 ingredients. Blend until smooth. Pour mixture into 13x9x2-inch metal baking pan. Freeze until icy at edge of pan, about 45 minutes. Whisk to distribute frozen portions evenly. Freeze again until icy at edge of pan and overall texture is slushy, about 45 minutes. Whisk to distribute frozen portions evenly. Then freeze until solid, about 3 hours. Using fork, scrape granita down length of pan, forming icy flakes. Freeze at least 1 hour. (Can be made 1 day ahead. Cover; keep frozen.)
Serve with Melon and Berry Compote .
Presentation:
Working quickly, scoop icy flakes into dessert dishes. Spoon compote alongside.

BERRY GRANITA image

Yield 4

Number Of Ingredients 5

4 cups frozen mixed organic berries (raspberries, blackberries and strawberries)
3 tbsp lemon agave nectar
Juice of 1 lemon
A few sprigs of fresh mint
1/2 cup cold water

Steps:

Add 1/2 cup cold water to the mix. Then, puree the berries in a food processor, nectar and lemon juice. Scoop the puree into a plastic container and freeze until solid, for least 2 hours. Use a fork to scrape the frozen berry mixture into the granita and scoop into serving dishes. Garnish with fresh mint leaves and decorate with fresh berries.