. Recipes: RASPBERRY LEMONADE GRANITA

RASPBERRY LEMONADE GRANITA



RASPBERRY LEMONADE GRANITA

INGREDIENTS:

2 Lemons

3/4 cup Sugar

3 cup Water

1 pint Raspberries



PREPARATION:

From Lemons, grate 1 tsp. Peel and Squeeze 1/4 cup Juice. In 1-quart saucepan, heat Sugar, Lemon Peel, and 1 1/2 cups Water to boiling over high heat, stirring to dissolve Sugar. Remove saucepan from heat; stir in Raspberries. Cool Sugar Syrup to room temperature. In food processor with knife blade attached, blend mixture until pureed. With back of spoon, press purees through sieve into bowl; discard seeds. Stir in Lemon Juice and remaining 1 1/2 cups Water. Pour into a metal baking pan. Cover and freeze mixture about 1 1/2 hours or until frozen around the edges. With fork, scrape ice, mixing it from the edge to the center. Repeat process about every 30 minutes or until mixture turns into ice shards, about 1 1/2 hours. RASPBERRY LEMONADE GRANITA is ready to serve.




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