After stuffing myself for christmas, I fancied one of my favourite icy fruity treats, Granita. It's low calorie and easy to make with just sugar and fruit.
When served up, you'll notice it's vivid colour, georgous smell and intense fruit flavour. It has a more icy texture then sorbet, but it is just as wonderful.
Here we have raspberry, pineapple and strawberry, but there are countless variations. Blood oranges are coming into season and I cannot wait to get my hands on some.
The amount of sugar in the recipes below can vary to your tastes. I like much of the sugar to come from the fruit, but if you like it sweeter just add to taste.
Raspberry
A punnet of raspberries, frozen or fresh
4-5 tablespoons of white caster sugar
1 cup of water for an intense flavour, more for a larger batch.
Pineapple
1 pineapple, cut into chunks
4 tablespoons of white caster sugar
2 cups of water
1 tablespoon of vodka (you won't taste it, it just makes it smoother and slushier)
Strawberry
A punnet of strawberries
4-5 tablespoons white caster sugar
1 cup of water for an intense flavour, more for a larger batch.
Blend or crush your fruit, a food processor will make this job a lot easier. If you do this in the summer, fresh in season raspberries create a lovely earthy flavour.
Add your desired amount of sugar to the fruit and taste. I love mine tart but add more sugar if you like it sweeter.
Add a cup or two of water, stir and allow it to sit for about 30 minutes to let the sugar do it's thing with the fruit.
Pour into a container and stick it in the freezer, or layer into lolly moulds. You can stir it every hour or so to keep the ice crystals separate but for a lazier solution, just let it freeze, pop it out 30 minutes before serving and crush with a masher.
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