RASPBERRY GRANITA
"Since raspberries vary greatly in sweetness, you really do have to taste here and adjust the sugar accordingly. Other berries can be used with the same process."
1 1/2 cups (about 1/2 pound) fresh or frozen unsweetened raspberries
3/4 cup water
1/3 to 1/2 cup sugar
1 tablespoon fresh lemon juice
In a food processor or blender, combine the raspberries and water. Puree until smooth. Strain through a sieve into a medium bowl, pressing through as much fruit and juice as possible. Discard the seeds.
Add 1/3 cup sugar and the lemon juice. Stir to blend and dissolve the sugar, Taste for sweetness and add more sugar, 1 tablespoon at a time, if needed. Cover and refrigerate until very cold, at least 2 hours or as long as 3 days.
Stir the mixture to blend and pour into the canister of an ice cream maker, Freeze according to the manufacturer's directions. Eat at once.
Makes about 1 quart
Source: The Best Ice Cream Maker Cookbook Ever by Peggy Fallon
"Since raspberries vary greatly in sweetness, you really do have to taste here and adjust the sugar accordingly. Other berries can be used with the same process."
1 1/2 cups (about 1/2 pound) fresh or frozen unsweetened raspberries
3/4 cup water
1/3 to 1/2 cup sugar
1 tablespoon fresh lemon juice
In a food processor or blender, combine the raspberries and water. Puree until smooth. Strain through a sieve into a medium bowl, pressing through as much fruit and juice as possible. Discard the seeds.
Add 1/3 cup sugar and the lemon juice. Stir to blend and dissolve the sugar, Taste for sweetness and add more sugar, 1 tablespoon at a time, if needed. Cover and refrigerate until very cold, at least 2 hours or as long as 3 days.
Stir the mixture to blend and pour into the canister of an ice cream maker, Freeze according to the manufacturer's directions. Eat at once.
Makes about 1 quart
Source: The Best Ice Cream Maker Cookbook Ever by Peggy Fallon
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