Cranberry Granita

From the kitchen of Carly

Tart cranberries meet bright citrus in this icy granita, a palate-cleansing dessert that feels fancy but demands nothing but patience. The fork-scraped crystals melt on your tongue, crisp and refreshing, finished with fresh mint for subtle herbal depth.

Prep
n/a
Cook
n/a
Total
n/a
Servings
4
Difficulty
medium

Ingredients

4 servings

  • 14 cups cranberries (about 1 pound), plus additional berries for garnish
  • 14 cups cold water
  • 12 cups sugar
  • 11 cup light corn syrup
  • 11/2 cup orange juice
  • 1Fresh mint sprigs

Instructions

  1. Combine 4 cups cranberries and next 4 ingredients in heavy large saucepan. Bring to boil, stirring until sugar dissolves. Remove from heat, cover, and let steep 30 minutes. Working in batches, puree mixture in processor. Strain puree into large bowl, pressing to extract as much liquid as possible.

  2. Pour strained puree into 15x10x2-inch dish. Freeze 45 minutes. Using fork, stir to blend in any frozen portions. Freeze until granita has uniform slushy consistency, stirring every 45 minutes to incorporate frozen portions, about 5 hours. Cover and keep frozen up to 1 day.

  3. Using fork tines, scrape granita, forming icy flakes. Spoon into goblets. Garnish with cranberries and mint sprigs.