10 hrs 10 mins
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.
My Private Note
Units: US | Metric
- 1In a medium saucepan over medium heat dissolve the sugar in the water.
- 2Remove from heat and add frozen raspberries and the mango chunks.
- 3Pour into a blender or food processor and blend until smooth.
- 4Strain through a fine mesh sieve (although, I personally wouldn't bother, except for a special occasion- those raspberry seeds add fiber!).
- 5You should have about 2 cups fruit mixture.
- 6Pour mixture into a 13x9x2 baking dish and freeze for 1-2 hours until mixture is slushy and nearly frozen.
- 7Stir well, being sure to scrape the sides of the pan.
- 8Spread mixture to evenly cover the bottom of pan or container and freeze 8 hours or overnight.
- 9To serve, let stand at room temperature for 5-10 minutes (or until scoop-able).
- 10Scoop into dishes and garnish with fresh raspberries, if desired.
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Nutritional Facts for Valentine Granita
Serving Size: 1 (284 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 218.1
- Calories from Fat 2
- Total Fat 0.2 g
- Saturated Fat 0.0 g
- Cholesterol 0.0 mg
- Sodium 3.0 mg
- Total Carbohydrate 56.0 g
- Dietary Fiber 4.6 g
- Sugars 51.1 g
- Protein 0.8 g