RASPBERRY WATERMELON GRANITA
Found on: cleanandscentsible.com
Puree the watermelon and raspberries in a food processor or blender. Depending on the size of your blender you may need to do this in two batches.
Combine the sugar and gelatin in a small sauce pan and stir over low heat until gelatin dissolves. Stir in juice.
Combine about half of the sugar mixture with the puree. Slowly add the remainder of the mixture to taste depending on how sweet you would like your granita to be. Remember that it will lose a little of the sweetness once frozen.
Pour into a 9 x 9 baking pan, cover with foil, and place in freezer.
Freeze for at least 2-3 hours and then use a fork to scrape along the top layers creating an icy texture. Continue until you start to get close to the less-frozen middle and then place back in the freezer. Repeat this process until it is all scraped. Makes about 10-12 servings
**NOTE: Don't worry if you won't be around to scrape it every couple of hours. I often just leave it overnight and then scrape it in one go - it just requires a little more muscle! If you only need a couple of servings, just scrape what you need and place the rest back in the freezer.
Ingredients
Directions
Puree the watermelon and raspberries in a food processor or blender. Depending on the size of your blender you may need to do this in two batches.
Combine the sugar and gelatin in a small sauce pan and stir over low heat until gelatin dissolves. Stir in juice.
Combine about half of the sugar mixture with the puree. Slowly add the remainder of the mixture to taste depending on how sweet you would like your granita to be. Remember that it will lose a little of the sweetness once frozen.
Pour into a 9 x 9 baking pan, cover with foil, and place in freezer.
Freeze for at least 2-3 hours and then use a fork to scrape along the top layers creating an icy texture. Continue until you start to get close to the less-frozen middle and then place back in the freezer. Repeat this process until it is all scraped. Makes about 10-12 servings
**NOTE: Don't worry if you won't be around to scrape it every couple of hours. I often just leave it overnight and then scrape it in one go - it just requires a little more muscle! If you only need a couple of servings, just scrape what you need and place the rest back in the freezer.