Equipment
Ingredients
Simple Syrup
- 200 ml water
- 120 g caster sugar
Fruit Base
- 300 g raspberries, fresh, washed
- 200 g redcurrants, fresh, destemmed and washed
- 15 ml lemon juice, freshly squeezed
Nutrition (per serving)
Method
Combine the water and caster sugar in a saucepan. Bring the mixture to a simmer at 100°C/212°F over medium heat, stirring occasionally until the sugar is completely dissolved. Remove from heat and allow to cool to room temperature.
Place the fresh raspberries, destemmed redcurrants, lemon juice, and the cooled simple syrup into a blender. Blend on high speed until completely smooth.
Pour the pureed fruit mixture through a fine mesh sieve directly into a shallow metal baking pan. Press gently with a spoon or spatula to extract all the juice and pulp, discarding the seeds left in the sieve.
Place the shallow pan in the freezer, which should be set around -18°C/0°F, for 45 minutes, or until the edges of the liquid begin to crystallize and freeze.
Remove the pan from the freezer and use a fork to aggressively scrape the frozen edges toward the liquid center, breaking up any large chunks. Return the pan to the freezer. Repeat this scraping process every 30 minutes for the next 3 hours until the entire mixture consists of dry, fluffy ice crystals.
Fluff the frozen granita one final time with your fork, then scoop generous portions into chilled serving bowls. Serve immediately.
Chef's Notes
- Adjust the amount of sugar in the simple syrup depending on the natural ripeness and tartness of your berries. Always remember that freezing mutes flavors, so the liquid base must be intensely flavored.
- Using a shallow metal pan is vital for this technique. Metal conducts cold much faster than glass or ceramic, resulting in faster freezing and smaller, more delicate ice crystals.
- Pre-chilling your serving glasses or bowls in the freezer for 15 minutes before serving ensures the delicate granita crystals do not instantly melt upon contact with room-temperature dishware.
- For a sophisticated adult twist, add a splash of prosecco, vodka, or elderflower liqueur to the liquid base before freezing. Note that alcohol lowers the freezing point, so it will take slightly longer to set.
Storage
Freezer: 1 month — Store in an airtight container to prevent freezer burn. Rescrape with a fork before serving if compacted.
