Berry-Mint Granita

Berry-Mint Granita
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


  • 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


  1. 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:

  2. 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.

  3. 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.

  4. 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.

  5. 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.

Nutrition Facts (per serving)

110 Calories
1g Fat
28g Carbs
1g Protein
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.

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