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National Ice Cream Day: 7 smooth recipes

Seven ice cream recipes to whip up in your own kitchen.

5. Lemon mint and currant raspberry granita

Kitchen Report
Raspberry currant granita

By Kendra Nordin / Kitchen Report

Currant and Raspberry Granita
Serves 4

1 cup currants

 2 cups (1 pint) fresh raspberries

1 tablespoon fresh lemon juice

1/2 cup sugar

1/2 cup water

1. Purée the currants and raspberries in a blender. Press the liquid through a fine mesh strainer into a bowl. Add lemon juice.

2. In a medium saucepan, bring the water and sugar to a boil. Boil until the mixture has the consistency of a light syrup, about 4 minutes. Allow to cool.

3. Stir in the fruit purée and add to an 8″x8″ glass baking dish. Cover with foil and allow to freeze, about 3 hours.

4. Scoop into glass dishes and serve.

Lemon Mint Granita
Serves 4

1 cup water 

3/4 to 1 cup sugar, to taste

2 cups fresh mint leaves

1/2 to 3/4 cup of fresh lemon juice, about 5 lemons

Zest of one lemon

1. In a medium saucepan, add water, sugar, and mint leaves. Heat on medium heat and stir until sugar dissolves. Heat for 4 minutes on low heat (you do not need to boil). Remove from heat and allow to cool.

2. Remove and discard mint leaves.

3. Add lemon juice and zest to sugar syrup and stir. Pour into an 8″x8″ glass dish and cover with foil. Place in freezer. Stir the granita every hour or so for up to 6 six hours until frozen.

4. Scoop out of dish with a fork by raking the ice into shards. Serve in glass dish and garnish with a mint leaf or two.

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Mark Sappenfield
Editor

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