Chef Shaquay will be showing us how to make a frozen Italian dessert called granita! The ingredient list is simple, but the dessert is refreshing and flavorful. The blueberries and cherries give a beautiful color and sweetness to the granita, as well as adding antioxidants. Mint leaves add freshness and the lemon zest adds a nice tart flavor to balance it all out.
This recipe is perfect for the hot weather we have been getting this summer. Try it out, and let us know how you liked it!
Blueberry Cherry Granita
Cooking Equipment Needed
Small Sauce Pot
Paring Knife or Cherry Pitter
Aluminum Pan or Freezer Safe Pan
1 cup, Blueberries- rinsed and drained
2 cups, Cherries
Juice & Zest of 1 Lemon
⅔ cup, Sugar
2 ½ cups, Water
1 tablespoon, Mint- finely chopped
- Rinse and drain cherries. De-stem them and take out the pits using a cherry pitter or a paring knife.
- In a small sauce pot, combine sugar, water, lemon juice and lemon zest. Turn on to medium/high heat and let come to a boil.
- After 5 minutes of boiling, turn off mixture from heat. Let cool to room temperature.
- In a blender add blueberries, cherries and lemon sugar mixture. Blend until pureed.
- Pour mix into a freezer safe pan that is large enough for mixture to be no more than 2 inches deep.
- Sprinkle on finely chopped mint. Stir with spoon and place in the freezer for 45 minutes.
- After 45 minutes, remove from the freezer. The granita should be lightly frozen. With the fork- scrape and mix granita. It should have a slushy consistency. Once the entire container is scraped and mixed, place back in the freezer for another 45 minutes.
- Remove from the freezer and repeat step 7.
- Remove from the freezer and scrape one last time. To serve spoon granita into chilled bowls or glasses. Garnish with a sprig of mint.