New recipes

Mixed Berry Granita

Mixed Berry Granita

Combine the sugar and water in a saucepan and heat over medium heat. As soon as the sugar dissolves, turn the heat off and allow the syrup to cool to room temperature.

When the syrup cools to room temperature, put it in a food processor along with the berries and purée until completely smooth. Add extra water, if needed.

Then, pour the mixture into a wide, shallow, freezer-safe dish. Put the dish in the freezer. After 45 minutes, take the dish out of the freezer and stir it with a fork. Return the dish to the freezer.

After 30 minutes, take the dish out of the freezer and stir with the fork again before returning the dish to the freezer.

Continue freezing the granita, stirring it with a fork every 30 minutes, until completely frozen, about 3 to 4 hours total.


    • 4 cups frozen mixed organic berries (raspberries, blackberries and strawberries)
    • 3 tbsp lemon agave nectar
    • Juice of 1 lemon
    • A few sprigs of fresh mint
    • 1/2 cup cold water
    1. Add 1/2 cup cold water to the mix. Then, puree the berries in a food processor, nectar and lemon juice. Scoop the puree into a plastic container and freeze until solid, for least 2 hours. Use a fork to scrape the frozen berry mixture into the granita and scoop into serving dishes. Garnish with fresh mint leaves and decorate with fresh berries.

    20 Recipes You Can Make with Frozen Fruit (That Aren’t Smoothies)

    All stocked up on frozen fruit and looking for some fresh inspiration? Go beyond the blender (and your typical smoothie) with recipes for cobblers, fruit crisps, breakfast pastries, no-churn ice creams and more .

    Related To:

    Photo By: Matt Armendariz ©2014, Television Food Network, G.P. All Rights Reserved

    Photo By: Matt Armendariz ©2013, Television Food Network, G.P. All Rights Reserved.

    Photo By: Renee Comet ©2013, Television Food Network, G.P. All Rights Reserved

    Photo By: David Lang ©David Lang

    Photo By: Brian Kennedy ©2013, Television Food Network, G.P. All Rights Reserved

    Photo By: Renee Comet ©2013, Television Food Network, G.P. All Rights Reserved

    Photo By: Brian Kennedy ©2013, Television Food Network, G.P. All Rights Reserved

    Photo By: Matt Armendariz ©Copyright 2015

    Photo By: Tara Donne ©FOOD NETWORK : 2012, Television Food Network, G.P.

    Photo By: Caren Alpert ©Caren Alpert

    Berry Strata

    Perfect for a make-ahead breakfast or a special-occasion brunch, no one will ever guess that this gorgeous strata is made with frozen berries. Just be sure to thaw and drain the berries completely before adding them to the mix, otherwise you&rsquoll have too much liquid in your baking dish.

    Blueberry Frozen Yogurt

    Frozen blueberry give this yogurt a granita-like texture that can easily be scraped with a fork. If you prefer a smoother frozen yogurt, spin the mixture in an ice cream maker, according to the manufacturer&rsquos instructions.

    Peach Slab Pie

    Ree&rsquos slab pie makes the perfect rustic, family-style dessert. If you don&rsquot have time to make the pie crust from scratch you can use store-bought, but hers is worth the extra bit of work. It has a bit of lemon zest worked into the dough that give this sweet peach pie extra brightness.

    Vegan Blueberry Muffins

    These muffins are just as satisfying as the traditional version made with milk and butter, no hard-to-find specialty ingredients needed. They rely on simple ingredients like brown sugar, apple sauce, almond milk and frozen blueberries. Better yet, they bake up sweet and delicious every time.

    Berry-Oatmeal Bake

    This breakfast bake is easy on the fat and calories. With sweet berries and an oat-almond topping, it&rsquos almost like a cobbler &mdash and great with a dollop of Greek yogurt on top.

    Fast and Fruity Ice Cream

    Homemade ice cream has never been easier than with Ree&rsquos simple, six-ingredient recipe. It&rsquos rich and creamy from luscious Greek yogurt and heavy cream and the ready in just 10 minutes thanks to a little help from the food processor.

    Apple-Raspberry Crumb Bars

    Craving both cookies and pie? A classic crumb bar is just what you need. And this one is a breeze to make, thanks to frozen raspberries. Frozen fruit is picked at the peak of ripeness so these bars always bake up sweet and delicious.

    Blueberry Peach Cobbler

    Sunny&rsquos cobbler is like a pie (but easier) because it only uses one pie crust on top. The filling is a cinch too frozen peaches stand in for fresh which means no peeling or cutting required.

    Blueberry Pancakes

    Frozen blueberries work just as well as fresh in homemade pancakes. Just be sure to use them straight from the freezer. As berries thaw, they produce a lot of liquid and you don&rsquot want that mixed into your batter.

    Mango Lassi Ice Pops

    Frozen mango and sweetened condensed milk make for a smooth and delicious ice pop. Cardamom, fresh ginger and lime give them all the flavor you&rsquod expect in a lassi-inspired treat.

    Low-Fat Raspberry-Corn Muffins

    A simple twist on basic corn muffin? Add a little orange zest and frozen raspberries. The sweetness of the cornmeal and the tartness of the berries pair together perfectly.

    Slow Cooker Peach Cobbler

    This slow-cooked cobbler is a great use for frozen peaches &mdash add some toasted, chopped pecans for a little Southern flair.

    Berry Crisp Dump Cake

    Katie&rsquos dump cake could not be easier. It comes together with just 5 ingredients (plus non-stick cooking spray for the baking dish and ice cream for serving) and relies on freezer and pantry staples like frozen berries, boxed cake mix and oats.

    Shortcut Peach Pie

    Everyone loves a good shortcut, which is why we created one for peach pie. You can create a sweet and delicious dessert in just 45 minutes if you use two time-saving tricks: replace your traditional pie crust with packaged cookie dough and n simmer frozen peaches in a skillet before baking to help cut down the cook time.

    Lizzie's Strawberry Cupcakes

    These pretty, little cupcakes have two times the sweet, fruity flavor. Trisha uses frozen strawberries in the glaze on top and she bakes into the cake, too.

    Slow Cooker Berry Cobbler

    This colorful cobbler is so juicy and delicious that we&rsquore sure every, last spoonful will be eaten up. If you don&rsquot have time to make the sour cream topping a simple sprinkle of confectioners&rsquo sugar or a dollop of vanilla yogurt works well, too.

    No-Churn Strawberry Ice Cream

    No special equipment needed to make this easy, fruity ice cream. Even better, it uses frozen strawberries so no washing or hulling!

    Mini Key Lime Cheesecake with Raspberry Sauce

    Trisha uses frozen raspberries to make a simple, three-ingredient sauce that she pours over her mini cheesecakes. Better make a double batch you&rsquore going to want to use this sauce on lots of your favorite desserts!

    Mixed Berry Cobbler

    For a dessert that will help keep your healthy eating goals on track, reach for frozen berries. Ellie&rsquos quick and easy cobbler is sure to satisfy any sweet tooth.

    Blueberry Cake Doughnuts

    It&rsquos time to break out your doughnut pan. Duff&rsquos favorite doughnuts (ever!) are easy to make &mdash and loaded with sweet, frozen blueberries.


    2 Easy Method for Making Granita

    The first method will take you all of 2 minutes. Combine fresh berries(or fruit juice), sugar, and water in a blender and blend until smooth. Pour it into a flat pan, such as an 8࡮ or a rimmed cookie sheet. Freeze for 2-4 hours (depending on the depths of the granita) and scrape until light and fluffy.

    The second method takes a few extra minutes, but it’s still easy and my preferred method. Heat the sugar and water in a sauce pan to dissolve the sugar. Add fruit puree or juice and any additional flavors. Stir to combine, and pour into a pan. Freeze, scrape to fluffy the Italian ice, and enjoy.


    Vodka Berry Granita

    We’ve made it easier to shop through our website liquorland.co.nz – simply select your store, select your order and pay – it’s as simple as that!

    Sign up to Toast’s weekly newsletter

    Join our e-newsletter and be among the first to hear about the latest releases, trends and news from the world of drinks, plus a weekly cocktail recipe to try. Cheers to that!

    Thank you for subscribing to the newsletter

    Get the magazine

    Toast is the no-nonsense guide to everything alcohol - wine, beer and spirits - made by Kiwis for Kiwis. Packed with helpful ideas, beer and wine recommendations, fantastic cocktail recipes and event hosting tipsToast stands for smarter liquor choices. Pick up the latest issue of Toast from your local Liquorland

    For expert advice and product knowledge contact your local Liquorland store and we can help. Stores Nationwide.


    What is a Granita?

    Granita is a combination of sugar, water, fruit puree or juice, and sometimes citrus juice or zest. It’s also known as Italian ice, and it’s super easy to make. This dessert is ideal for a hot summer day when you want to cool off. It’s also the perfect dessert for a dinner party because it doesn’t need a lot of embellishment. The fresh flavor is what makes it so good!

    Oh, and did I mention you can make it ahead? Super simple, super sweet.


    Don’t Have an Ice Cream Maker? You Can Still Make a Granita

    If you’ve never made a granita, a frozen Italian dessert made from sugar, water and assorted flavors, trust us when we assure you that you’re missing out. Originally from the island of Sicily, granitas have a texture that’s grainier than sorbets and Italian ice, but finer than snow cones, and in restaurants, they’re often served as desserts or as palate cleansers in between courses. Some common flavors include citrus and other fruit, coffee and tea, or wines and liqueurs.

    The greatest thing about making a granita is the fact that anyone can do it. No ice cream maker or popsicle molds? No problem—there’s no special equipment required. For foolproof step-by-step instructions on making your own at home, keep reading.

    We asked Jennifer Farley, creator, recipe developer and food photographer of the blog Savory Simple , for her basic recipe. Follow these steps with your favorite ingredients to make the frozen treat your own.

    First, gather all of your ingredients. For 2 cups of granita you’ll need 1 cup of filtered water, 1/3 to 1/2 cup of sugar and approximately 1/2 cup of additional flavoring ingredients such as juice, fruit puree, coffee, liquor, etc. These ingredient measurements can be adjusted to taste. If you use alcohol in your granita the final consistency will be less firm.

    Next, make a simple syrup. Combine the water and sugar in a saucepan and simmer on medium heat until the sugar dissolves.

    Remove the pot from the heat and add zest or flavorings. At this point, add any solid flavoring agents such as zest, spices or fresh herbs (if using) and allow the flavors to steep for 30 minutes while the mixture cools. Strain any solids from the syrup and stir in the additional liquids.

    Pour the mixture into a flat-bottomed pan or glass dish. Place in the freezer for 30 minutes.

    Stir the mixture very thoroughly with a fork and allow it to freeze for another 30 minutes.

    Repeat this process every 30 minutes for 3 to 4 hours. Make sure to mix the granita well every time, scraping down the sides. The idea is to prevent ice crystals from forming so you wind up with a consistency similar to sorbet (if the mixture isn’t stirred thoroughly you might wind up with small blocks of ice). Three hours will give you a good granita, but four hours will guarantee the consistency is smooth. I recommend serving the dessert immediately, but it will hold for 24 hours.

    Here are several fabulous granita recipes from Williams-Sonoma and Savory Simple :


    Giada De Laurentiis’ 2-Ingredient Frozen Dessert Will Cool You Off on Hot Summer Days

    When it gets super hot out, the last thing we want to do is spend a bunch of time in the kitchen baking a dessert. But what if dessert didn’t have to involve a bunch of tedious mixing, beating, pre-heating, and cooking? Some of the best summer time desserts don’t require any cooking at all. Giada de Laurentiis knows this, and she just shared a 2-ingredient no-bake dessert recipe on her blog The Giadzy that we’re already drooling over &mdash strawberry lemonade granita.

    Granita is a frosty, frozen dessert that’s popular in Italy. You don’t need an ice cream machine to make it, just a blender or food processor, a freezer, and patience.

    In Giada’s recipe, you simply blend frozen strawberries and lemonade together until smooth. Then, pour the tangy berry-lemon mixture into a freezer-safe container. Freeze it for three hours, then use a fork to scrape the mixture up into a fluffy texture. Freeze for another hour, mix it up again using your fork, and voila &mdash dessert is ready to be served.

    Our favorite thing about this 2-ingredient dessert recipe is how versatile it is. De Laurentiis says you can use any frozen berry you have on hand, but we can also see it working with frozen fruit like mango, pineapple, or a combination of both. You could also swap out the lemonade for limeade, or orange juice, or even add a splash of prosecco to the mix.

    And speaking of prosecco…imagine a refreshing cocktail involving a scoop of granita at the bottom of a Champagne flute, topped with some cold bubbly. Now that would really hit the spot when the weather gets hot.

    Before you go, check out some of Giada’s best pasta recipes below:


    Boozy Berry Granitas


    Granitas are pretty much an adult version of a snow cone and what’s not to love about that. This version is made up of freshly pureed strawberries and my bubbly beverage of choice – Prosecco. Hence the name boozy berry granitas. I’m very smart like that. They’re perfect for a lazy afternoon on the deck under the umbrella shopping on Amazon (is that only me?). Or for a get together with the girls, or just because. Really you don’t need a special occasion. I am just a social butterfly and company is nice. Especially when they bring more Prosecco. Ehem.

    When my friends at The Wine Bar sent me a selection of whites (my preference well truthfully that’s unless I’m in Italy then I’m all about the reds but that’s another story for another day ) to try out. I gravitated to Stellina di Notte Prosecco. It’s a light, not too sweet, not too acidic sparkling wine that is imported from Italy (duh). It’s fantastic on its own or mixed in cocktails (or made into granitsa). Stellina di Notte means “little night star” in Italian. And now you know.

    To make a granita it’s important that you start with CHILLED ingredients. If you’re of sound mind go ahead and pop the bottle into the fridge the night before along with your pureed strawberries. This way when you’re ready to mix everything up you don’t have to wait. Who has time for that?

    Once you’ve served these up, get busy enjoying them. Otherwise you’ll need a few straws handy. And if you’re feeling crafty after you’ve made these granitas, check out my DIY chalkboard painted wine bottles (because I know you’ll have at least one bottle lying around).

    Disclaimer: This post is sponsored by The Wine Bar. I was compensated for my time. Opinions are my own. Always have been. Always will be.


    What if I forget to stir the berry granita?

    If you forget to scrape your granita with a fork, you might need to leave it on the counter for a few minutes to let it thaw. Once it’s thawed enough– rake it with a fork.

    Your granita will probably have bigger ice crystals. It’ll still be delicious.

    The ricotta is here to cut the sweetness, and add a creamy texture to this icy dish.

    Serve the granita with a dollop of whipped ricotta on top. Take a bite, close your eyes, and pretend you’re in Italy.


    Watch the video: Homebake BREADMaker 502001 Morphy Richards MAKE BREAD (October 2021).