Red currant and raspberry granita

Time 25 minutes
Yields Makes about 1 pint
Red currant and raspberry granita

In a blender, puree the currants with the raspberries. Press them through a stainless steel or nylon sieve (wire discolors the fruit) into a medium bowl, and add the lemon juice.


In a medium saucepan, bring one-half cup of water and the sugar to a boil. Boil until the mixture is a light syrup consistency, 4 minutes (for a more dense sorbet, boil until the syrup is thick, 7 minutes). Cool for a few minutes.


Stir the currant and raspberry mixture into the sugar syrup. Place the granita in a large glass baking dish, cover loosely with foil and allow to freeze, 2 to 2 1/2 hours.


Ten minutes before serving, transfer the granita to the refrigerator to soften. Serve.

Adapted from “Is There a Nutmeg in the House?” by Elizabeth David. The granita is best eaten the day it is made. The flavor of the currants dissipates over time.

Amy Scattergood is a staff writer for the Food section of the Los Angeles Times.
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