Recipe courtesy of Antonio Lisciandro
Recipe courtesy of Antonio Lisciandro
Watch how to make this recipe.
Raspberry Granita
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- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 262
- Total Fat
- 0 g
- Saturated Fat
- 0 g
- Carbohydrates
- 67 g
- Dietary Fiber
- 2 g
- Sugar
- 65 g
- Protein
- 0 g
- Cholesterol
- 0 mg
- Sodium
- 4 mg
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 262
- Total Fat
- 0 g
- Saturated Fat
- 0 g
- Carbohydrates
- 67 g
- Dietary Fiber
- 2 g
- Sugar
- 65 g
- Protein
- 0 g
- Cholesterol
- 0 mg
- Sodium
- 4 mg
Ingredients
Directions
- Using a large sauce pot, combine the water and sugar. Cook until a syrup forms and all of the sugar has dissolved. Add the raspberry puree to the mixture and cool.
- Pour the mixture into a shallow pan and place it in the freezer. As the mixture freezes, occasionally scrape and stir the mixture to form crystals. After a few hours the granita is ready to serve. To serve place in small glass cups with freshly whipped cream.
