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Category: Desserts

Red currant and raspberry granita

You see them for a few summer weeks in farmers market stands, baskets of fresh currants in gorgeous garnet clusters. Then they're gone, before most of us figure out what to do with them. Luckily, some produce importers -- impressed ... Read more

Total time: About 25 minutes, plus chilling and freezing time for the granita | Makes about 1 pint
Note: Adapted from "Is There a Nutmeg in the House?" by Elizabeth David. The granita is best eaten the day it is made. The flavor of the currants dissipates over time.
  • 1/4 pound red currants, about 1 scant cup
  • 1/2 pound raspberries, about 2 cups
  • 1 tablespoon fresh lemon juice
  • 1/2 cup sugar

Step 1In a blender, puree the currants with the raspberries. Press them through a stainless steel or nylon sieve (wire discolors the fruit) into a medium bowl, and add the lemon juice.

Step 2In a medium saucepan, bring one-half cup of water and the sugar to a boil. Boil until the mixture is a light syrup consistency, 4 minutes (for a more dense sorbet, boil until the syrup is thick, 7 minutes). Cool for a few minutes.

Step 3Stir the currant and raspberry mixture into the sugar syrup. Place the granita in a large glass baking dish, cover loosely with foil and allow to freeze, 2 to 2 1/2 hours.

Step 4Ten minutes before serving, transfer the granita to the refrigerator to soften. Serve.

Each serving:
47 calories; 1 gram protein; 12 grams carbohydrates; 2 grams fiber; 0 fat; 0 saturated fat; 0 cholesterol; 0 sodium.
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