Valentine Granita

"A granita is sort of like sorbet (but icier)...sort of like a refined snow-cone. This one, with mango and raspberries, is a dazzling ruby red. Cook time is freeze time. From Better Homes and Gardens February 2002."
 
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Ready In:
10hrs 10mins
Ingredients:
5
Serves:
4
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ingredients

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directions

  • In a medium saucepan over medium heat dissolve the sugar in the water.
  • Remove from heat and add frozen raspberries and the mango chunks.
  • Pour into a blender or food processor and blend until smooth.
  • Strain through a fine mesh sieve (although, I personally wouldn't bother, except for a special occasion- those raspberry seeds add fiber!).
  • You should have about 2 cups fruit mixture.
  • Pour mixture into a 13x9x2 baking dish and freeze for 1-2 hours until mixture is slushy and nearly frozen.
  • Stir well, being sure to scrape the sides of the pan.
  • Spread mixture to evenly cover the bottom of pan or container and freeze 8 hours or overnight.
  • To serve, let stand at room temperature for 5-10 minutes (or until scoop-able).
  • Scoop into dishes and garnish with fresh raspberries, if desired.

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Reviews

  1. I made this for our mother's day meal, and served in stemware. I did strain out the seeds (which took some effort!) but it was worth it. Beautiful, dark red and tastes wonderful. Everyone really enjoyed this! Thanks~
     
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