Serves 8 to 10
For a refreshingly simple dessert, it's hard to beat this Italian ice treat. Strawberries and raspberries pack a flavor punch when combined with orange juice and zest (freshly squeezed OJ yields the best results). Clear some space in your freezer -- no ice cream maker is required.
Ingredients
1 cup orange juice
3/4 cup water
6 tablespoons agave nectar or honey, plus more to taste
1/4 cup sugar
2 teaspoons orange zest
1 pound strawberries, hulled and quartered (about 3 1/2 cups)
3/4 pound fresh raspberries
Mint sprigs for garnish (optional)
Method
In a blender, combine orange juice, water, agave nectar, sugar, zest and half of the strawberries and raspberries and purée until almost smooth. Add remaining berries and purée until completely smooth. Taste and adjust the sweetness with additional agave nectar, if needed.
Pour berry mixture into a 9- x 13-inch nonstick metal baking pan and freeze until edges become icy and center is slushy, about 1 hour. Using a fork, stir the icy edges into the middle of the pan, repeating this step every 30 minutes until granita is completely frozen, about 3 hours.
Using a fork, scrape granita down the length of the pan, forming flaky ice crystals. Spoon into bowls, garnish with mint and serve or cover tightly and freeze for up to 24 hours.
Nutrition
Per serving (about 5oz/156g-wt.): 110 calories (5 from fat), 0g total fat, 0g saturated fat, 0mg cholesterol, 0mg sodium, 28g total carbohydrate (4g dietary fiber, 23g sugar), 1g protein
Tags: No Cook, Make Ahead, Family Friendly, Entertaining, Cooking with Kids, Italian, Dairy Free, Gluten Free, Wheat Free, Fat Free, Vegetarian, Low Sodium
Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.
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