Cranberry Granita

Cranberry Granita Recipe - A Refreshing Dessert from Italy

Region / culture: Italy | Preparation time: 10 minutes | Cooking time: overnight | Servings: 6

Introduction

Cranberry Granita is a refreshing and tangy frozen dessert that is perfect for hot summer days. This recipe combines the tartness of cranberry juice with the sweetness of sugar and the zing of fresh lime juice and vodka.

History

Granita is a traditional Italian dessert that dates back to the 16th century. Originally made with snow and fruit juices, it has evolved over the years to include a variety of flavors and ingredients. Cranberry Granita is a modern twist on this classic dessert, combining the bold flavor of cranberries with a hint of citrus and a touch of alcohol.

Ingredients

2 cups of cranberry juice
0.33 cup of sugar
0.25 cup of fresh lime juice
0.25 cup of vodka
6 fresh cranberries, for garnish

How to prepare

In a heavy medium saucepan, whisk together the cranberry juice and sugar over medium heat until the sugar dissolves.
Pour the cranberry mixture into a 13 by 9 by 2 inches glass baking dish and let it cool completely.
Whisk in the lime juice and vodka.
Freeze the mixture until it becomes slushy, which should take about 2 hours.
Using a fork, stir the mixture to blend. Continue freezing the granita until it is completely frozen, stirring every hour to form crystals. This process should take at least 5 hours or overnight.
Divide the granita among 6 dessert glasses.
If desired, garnish with fresh cranberries before serving.

Variations

Try using different fruit juices, such as pomegranate or raspberry, for a unique flavor.
Add a splash of orange liqueur for a citrusy twist.

Cooking Tips & Tricks

Be sure to stir the granita every hour while it is freezing to ensure that it forms the desired crystals.

- For a non-alcoholic version, simply omit the vodka from the recipe.

- Garnish with fresh cranberries for a festive touch.

Serving Suggestions

Serve Cranberry Granita in chilled dessert glasses for a refreshing treat.

Cooking Techniques

The key to making a good granita is to stir the mixture regularly while it is freezing to create the desired texture.

Ingredient Substitutions

You can use frozen cranberry juice concentrate instead of fresh cranberry juice.

- Lemon juice can be used in place of lime juice.

Make Ahead Tips

Cranberry Granita can be made ahead of time and stored in the freezer until ready to serve.

Presentation Ideas

Garnish each serving of Cranberry Granita with a sprig of fresh mint for a pop of color.

Pairing Recommendations

Cranberry Granita pairs well with a variety of desserts, such as lemon bars or shortbread cookies.

Storage and Reheating Instructions

Store any leftover Cranberry Granita in an airtight container in the freezer. Allow it to thaw slightly before serving.

Nutrition Information

Calories per serving

Each serving of Cranberry Granita contains approximately 120 calories.

Carbohydrates

Each serving of Cranberry Granita contains approximately 25 grams of carbohydrates.

Fats

There is no fat in this recipe.

Proteins

There is no protein in this recipe.

Vitamins and minerals

Cranberries are a good source of vitamin C and dietary fiber.

Alergens

This recipe may contain traces of alcohol.

Summary

Cranberry Granita is a low-calorie dessert that is high in vitamin C and fiber.

Summary

Cranberry Granita is a delicious and refreshing dessert that is perfect for summer. With its tangy flavor and icy texture, it is sure to be a hit at your next gathering.

How did I get this recipe?

I vividly recall the moment I first laid eyes on this recipe for Cranberry Granita. It was a warm summer day and I had just finished helping my aunt with her annual cranberry harvest. As a young girl, I was always eager to learn new recipes and techniques from the older women in my family, and this was no exception.

My aunt, a seasoned cook with a passion for preserving the fruits of her labor, had decided to teach me the art of making Cranberry Granita that day. She carefully handed me a piece of paper, yellowed with age, and told me that this recipe had been passed down through generations of our family. I could hardly contain my excitement as I read through the list of ingredients and instructions.

The recipe called for freshly picked cranberries, sugar, water, and a touch of lemon juice. It was a simple yet elegant dessert, perfect for serving on a hot summer day. My aunt explained that the key to making a good granita was in the preparation - the cranberries had to be cooked down until they were soft and juicy, then strained to remove any seeds or pulp.

As we worked together in her cozy kitchen, I watched in awe as my aunt expertly combined the ingredients and poured them into a shallow dish to freeze. She told me that the mixture would need to be stirred every hour or so, until it reached the perfect texture - icy and slushy, with just the right amount of sweetness.

After several hours of patiently waiting and stirring, the Cranberry Granita was finally ready. My aunt scooped it into delicate glass bowls and garnished it with fresh mint leaves, creating a stunning presentation that was almost too beautiful to eat.

As I took my first bite, I was transported back to that warm summer day, surrounded by the love and wisdom of the women who had come before me. The tartness of the cranberries mingled perfectly with the sweetness of the sugar, creating a refreshing and satisfying dessert that left me craving more.

Since that day, I have made Cranberry Granita countless times, always thinking fondly of my aunt and the precious gift she gave me - not just a recipe, but a piece of our family's history. I have shared this recipe with friends and neighbors, passing down the tradition of making this delicious dessert from generation to generation.

As I sit here now, in my own kitchen, stirring a fresh batch of Cranberry Granita, I can't help but smile as I think of the memories and stories that are woven into this simple yet special dish. It is a reminder of the power of food to connect us to our past and to nourish both body and soul. And for that, I am forever grateful.