This recipe is from Hot Bread Kitchen’s First Course program. During each cohort, First Course Chef Instructors teach members how to make granita with green apple and mint, but for the summer months, they recommend using fresh summer berries.
Ingredients
- ½ cup granulated sugar
- 2 cups water
- 1 cup packed mint, plus extra leaves for garnish
- 1 cup summer berries (strawberries, blueberries, or raspberries)
- 1 lemon, zested and juiced
Directions:
- Make the simple syrup: In a small pot over low heat, dissolve sugar into the water until sugar is dissolved. Let the mixture cool completely.
- In a blender, add the simple syrup, mint, berries, and blend until smooth. Add lemon zest and juice. Blend again for a couple of seconds. Transfer mixture to a freezer-safe shallow pan with a lid and freeze.
- After 45 minutes, begin scraping the edges into the center of the pan with a fork. Put back into the freezer. Repeat this process every 30 minutes until the entire mixture is frozen.
- Serve in small bowls with fresh mint leaves.
