Raspberry granita
There are many delicious granitas in Italy, but raspberries make a particularly good one
1
rating
Difficulty and servings
Makes 500ml/serves 6
Preparation and cooking times
Ready in 20 minutes, plus freezing
Vegetarian, Egg-free, Dairy-free
- Put all the ingredients into a saucepan and heat gently until the sugar has dissolved, then simmer gently for 10 minutes. Take off the heat, sieve and cool.
- Pour into an ice-cream machine and churn until frozen. Alternatively, pour into a shallow container and freeze for about 10-20 minutes until crystals start to form. Put the mixture into a bowl and, using a fork, break up the ice crystals. Return to the freezer for a further 40 minutes or until firm. Transfer to the fridge for 30 minutes before serving.
Per serving
129 kcalories, protein 1.7g, carbohydrate 31.7g, fat 0.4 g, saturated fat 0g, fibre 2.9g, salt 0.01 g
Recipe from olive magazine, August 2008.
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http://www.bbcgoodfood.com/recipes/6982/
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Ingredients
- 1 unwaxed lemon , juiced and zested
- 700g raspberries
- 150g granulated sugar
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An impressive yet simple dish of frozen crushed fruit pulp, topped with a dollop of cream
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Difficulty and servings
Makes 500ml/serves 6
Preparation and cooking times
Ready in 20 minutes, plus freezing
Vegetarian, Egg-free, Dairy-free
Ingredients
- 1 unwaxed lemon , juiced and zested
- 700g raspberries
- 150g granulated sugar
Per serving
129 kcalories, protein 1.7g, carbohydrate 31.7g, fat 0.4 g, saturated fat 0g, fibre 2.9g, salt 0.01 g
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