Unlike sorbets or ice creams, granitas don’t require an ice cream maker. In fact, all you need is a fork. Try mixing up the fruits, like honeydew and blueberries for example. This recipe was written by the Healthline Editorial Team: http://www.healthline.com/health-recipes/raspberry-cantaloupe-granita —Healthline
1 1/2 cups
fresh lemon juice
2-lb cantaloupe, peeled and diced
plain Greek yogurt
Bring sugar, water, and lemon juice to a simmer. Stir until sugar dissolves. Remove from heat and let cool to room temperature.
Place cantaloupe, raspberries, yogurt, and sugar syrup into a blender and puree until smooth. Pour mixture into a 13x9-inch baking dish, cover and freeze 2-3 hours or until firm.
Scrape about ¼ of the way down, using a fork, and place scrapings in a separate dish in the freezer. Return to freezer for 1 hour. Repeat scraping three more times until all of the granita is scraped from the pan. If scraping is too difficult, break the granita into chunks and pulse in a food processor.
Granita can be stored in an airtight container in the freezer for up to two weeks. If it freezes solid, it can be pulsed in the food processor prior to eating.
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