Posted on: Wednesday, February 9, 2005
SEVEN OR LESS
Raspberry granita sweet, sparkling
Associated Press
With Valentine's Day falling on a Monday this year, the best many of us might be able to manage is something special from a takeout place and perhaps an easy make-ahead dessert.
Oregon Raspberry and Blackberry Commission Another advantage of this granita: It will go down easily after even the richest Valentine feast. The dessert's light texture results from breaking up the ice crystals several times during the preparation, and refreezing the ice to keep it airy.
Serve this in open, coupe-style champagne glasses or pretty dessert bowls.
Red Raspberry Champagne Granita
Combine 3/4 cup sugar and 3/4 cup water in a small heavy saucepan. Stir over medium heat until sugar dissolves. Increase heat and boil 1 minute. Cool. Refrigerate syrup until cold, about 45 minutes.
Purée enough frozen raspberries (about 1 cup) in blender to yield 1/2 cup of purée. Transfer raspberry purée to large bowl. Mix grapefruit juice, champagne, lemon juice and chilled syrup into raspberry purée. Pour mixture into 13-by-9-by-2-inch metal baking pan. Freeze granita mixture until icy at the edge of pan, about 55 minutes. Using a whisk, mix to distribute frozen portions evenly. Freeze again until icy at edge of pan and overall texture is slushy, about 40 minutes. Whisk again to distribute frozen portions evenly. Cover with plastic wrap and freeze until mixture is solid, about 3 hours (time may differ with individual freezer temperatures).
Meanwhile, mix remaining red raspberries with 1/4 cup sugar and 1/4 cup framboise in a medium bowl. Cover with plastic wrap and refrigerate at least 30 minutes or until serving time.
Using fork, scrape granita down length of pan, forming ice flakes. Do this for the whole pan, leave in flakes, cover with plastic wrap and return to freezer or serve immediately.
To serve: Divide raspberries in liqueur between 6 glasses or dishes. Top with scoops of granita, garnish with fresh raspberries, if desired, and serve immediately.
Makes 6 servings.
• Note: To make a nonalcoholic granita: For the champagne, substitute 1 1/2 cups lemon-lime soda such as Sprite or 7-Up, and omit the framboise liqueur. • Per serving: 304 calories, 2.60 g protein, 61.34 g carbohydrate, 0.19 g fat, 6.85 grams sodium Recipe for Associated Press via Oregon Raspberry and Blackberry Commission.
One such dessert is this raspberry granita, which can be made up to two days ahead of time, doesn't require an ice cream maker and blends sweet fruit with the sparkle of champagne (lemon-lime soda, if you want to keep it nonalcoholic). As the dessert takes a little attention over the course of the first few hours, plan to make it this weekend.
Red raspberry champagne granita is a cool confection blending the juicy fruit with the sparkle of champagne, or lemon-lime soda if preferred.
