Cranberry Granita Recipe

Cranberry Granita is just so easy to make, using very few ingredients and it's such a light and refreshing dessert, perfect for a hot summers day.

The key to a successful granita is using a small amount of vodka that slows down the freezing process allowing the crystals to form. The vodka used in this recipe isn't noticeable in the finished dessert.




Cranberry granita recipe: -

Cooking time: 5 minutes - Freezing time: 4½-5 hours

Serves 4-5

20 fl-oz of light or no-added sugar cranberry juice
3 tbsp of splenda
75 ml of vodka
2 fl-oz of lime juice
2 star anise

Place a saucepan over a medium heat and add the cranberry juice, splenda, lime juice and star anise. Simmer for 5 minutes until the splenda has totally dissolved, take the pan off the heat then add the vodka: combine and allow the pan to cool for several minutes.

Next take out the star anise and add the mixture to a shallow freezer proof container that has a lid. Place the container in the freezer with the lid on for 2 hours.

Then take the container out of the freezer as by now the ice crystals will be starting to form: take a fork and scrape along the length of the container to separate the ice crystals from the unfrozen liquid.

Return the container to the freezer and repeat the process every hour until all the liquid is frozen: the finished dish takes about 4½- 5 hours to complete. The finished dish should be like dry ice crystals.

The times given above should only be used as a guideline as your freezer may be more efficient than mine. This granita recipe will keep indefinitely if left covered in the freezer, and it makes a great standby dessert, simply separate the ice crystals each time prior to serving.

Enjoy.

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