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Summer Fruit Granita

  Ripe peaches/Plums / nectarines 1 Pound (Fresh Sunwest California Variety)
  Sugar 1⁄2 Cup (8 tbs)
  Raspberries 1⁄2 Cup (8 tbs) (Fresh / Frozen)
  Fresh orange juice 1⁄4 Cup (4 tbs)
  Fresh lemon juice 2 Tablespoon

1. Cut fruit into a large saucepan, discarding the pits. Add sugar and 1 cup water; bring to a boil. Reduce heat, cover and let simmer for 10 minutes, or until fruit is tender. Let fruit cool; add raspberries if using nectarines.
2. Pour fruit into a blender and puree. Strain through a sieve; discard any pulp. Stir in orange and lemon juice; taste for sweetness, adding sugar as needed.
3. Pour into a 9-inch square nonreactive metal or glass pan. Cover and freeze until ice crystals form around the edges, about 30 minutes. With a fork, stir the ice crystals toward the center. Repeat process once or twice before it is completely frozen to create a granular texture.
4. Break up the frozen mixture with a fork or chop with a chef's knife.

Recipe Summary

Difficulty Level: 
Summer, Party

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Average: 4.4 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 643 Calories from Fat 14

% Daily Value*

Total Fat 2 g2.5%

Saturated Fat 0.1 g0.5%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 2.3 mg0.1%

Total Carbohydrates 164 g54.8%

Dietary Fiber 12 g47.8%

Sugars 147.6 g

Protein 5 g10.5%

Vitamin A 30.7% Vitamin C 120.9%

Calcium 5% Iron 9.7%

*Based on a 2000 Calorie diet


Summer Fruit Granita Recipe