Serve this sweet-tart dessert with spoons and straws after scooping it into tiny bowls. Allow guests to enjoy (even if the granitas melt!) at their own pace after that. Add more lime wedges and mint as a garnish.
| Prep Time: | 20 mins |
| Cook Time: | 5 mins |
| Additional Time: | 9 hrs 30 mins |
| Total Time: | 9 hrs 55 mins |
| Servings: | 8 |
| Yield: | 8 granitas |
Ingredients
- 1 lemon
- 1 ½ cups water
- ¾ cup white sugar
- 3 sprigs fresh mint
- 2 cups fresh blueberries
- 2 cups fresh raspberries
Instructions
- Remove lemon zest in 1- to 2-inch sections using a vegetable peeler, avoiding the bitter white pith. Squeeze and reserve 2 teaspoons of juice.
- Stir lemon zest, water, sugar, and mint together in a small saucepan. Bring to a boil over medium heat, stirring until sugar dissolves. Let cool, 10 to 15 minutes. Transfer to a bowl and chill, covered, for 45 minutes. Remove and discard lemon zest and mint.
- Process blueberries and raspberries in a food processor until smooth. Strain through a fine-mesh sieve into a bowl with chilled syrup; discard seeds. Stir in reserved lemon juice.
- Pour berry mixture into a 9×13-inch baking pan. Cover and freeze until edges are slushy, 1 1/2 to 2 hours. Stir with a metal spoon, scraping frozen mixture off bottom and sides of pan. Cover and freeze, stirring every 30 minutes, until mixture is slushy, about 3 hours more. Cover and freeze until firm, 4 to 24 hours more.
- Let stand and soften slightly at room temperature, 5 to 10 minutes. Scrape surface of granita with a fork and spoon into chilled dessert dishes.