Redcurrant Granita

Redcurrant Granita

Here's just a quick granita to use up the summer bounty of berries. It's quite tart, but that's what makes it so refreshing.

Redcurrant Granita

Adapted from Raspberry Granita from The Perfect Scoop by David Lebovitz


4 cups (500 g) redcurrants
1 cup (250 ml) water
1/4 cup (50 g) sugar


Blitz the redcurrants with an immersion blender. Strain through a sieve. Add the water, whisk in the sugar. Kepp whisking until the sugar dissolves completely. Pour the mixture into a shallow container and place in the freezer.
Every half-hour, take a fork and remove the newly formed ice crystals from the edge of the container. Whisk briefly to fluff up the ice crystals in the middle of the container.


MyKitchenInHalfCups said...

... and this is why he's the perfect scoop!
LOVE raspberries!

Jeanne said...

Granitas are one of my favorite summer treats! The redcurrants sound refreshing.

Joanne said...

I always wonder what to do with redcurrants and so I never buy them. Now, however, I have no excuse!