Recipes and Cooking Berry-Mint Granita 4.0 (2) 1 Review By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on September 23, 2013 Print Rate It Share Share Tweet Pin Email Photo: Rebekah Molloy Prep Time: 20 mins Chill Time: 45 mins Cool Time: 15 mins Freeze Time: 8 hrs 30 mins Stand Time: 5 mins Total Time: 9 hrs 55 mins Servings: 8 Jump to Nutrition Facts Ingredients 1 lemon 1 ½ cup water ¾ cup sugar 3 sprigs fresh mint 2 cup fresh blueberries 2 cup fresh raspberries 2 teaspoon lemon juice Directions Scrub lemon with a vegetable brush. Using a vegetable peeler, carefully remove only the yellow peel. Juice the lemon. Reserve 2 teaspoons and set aside. For syrup: In a small saucepan, combine the water, sugar, lemon peel, and mint. Cook and stir over medium heat until sugar dissolves. Remove from heat; cover and set syrup aside to cool for 15 minutes. Transfer syrup to a medium bowl. Cover and chill for 45 minutes. Remove lemon peel and mint; discard. In a food processor, combine blueberries and raspberries. Cover and process until smooth. Strain berry mixture through a fine-mesh sieve over the bowl of chilled syrup; discard seeds. Stir in the reserved 2 teaspoons lemon juice. Pour berry mixture into a 13x9x2-inch baking pan. Cover and freeze for 1 1/2 to 2 hours or until mixture is slushy on the edges. Use a metal spoon to stir, scraping frozen mixture off bottom and sides of pan. Continue freezing about 3 hours more or until all of the mixture is slushy, stirring every 30 minutes. Cover and freeze, without stirring, for 4 to 24 hours or until firm. To serve, let granita stand at room temperature for 5 to 10 minutes. With the tines of a fork, scrape across the surface of the granita. Spoon into chilled dessert dishes. Rate it Print Nutrition Facts (per serving) 110 Calories 1g Fat 28g Carbs 1g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 8 Calories 110 % Daily Value * Total Fat 1g 1% Sodium 2mg 0% Total Carbohydrate 28g 10% Protein 1g *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.