Cranberry Granita with Jalapeño and Lime

Reap the benefits of nourishing cranberry juice in this simple summer recipe with subtle spice. It resembles shaved ice or sorbet, but with a more fluffy and crystallized texture.

Course Dessert, Snack

Cuisine American

Keyword Cranberry Jalapeno, Cranberry Juice, Granita

Prep Time 5

Cook Time 5

Freezing Time 4

Total Time 4 10

Servings servings

Calories 145kcal

Author Cara Harbstreet

Equipment

small saucepan
cutting board and sharpened knife
Fine Mesh Strainer
shallow pan or baking dish
sturdy fork

Ingredients

2 cups 100% cranberry juice
1 to 2 small jalapeno peppers sliced
1/3 cup honey
1 tbsp orange and/or lime zest
2 sprigs rosemary or similar herb, for garnish

Instructions

Combine all ingredients except the herbs into a saucepan and bring to a low simmer. Stir to fully dissolve the honey, then remove from heat and strain immediately (for a more intense flavor, allow to cool before straining).
Pour the cranberry juice mixture into a shallow baking pan and place it on a level surface in the freezer. After 45 minutes, take the pan out of the freezer and use a form to scrape through the ice crystals that started to form. Put the pan back in the freezer.
Repeat this step every 30-40 minutes until the mixture resembles the texture of shaved ice. Fluff it with a fork before spooning it into serving dishes. Garnish with additional lime or orange zest, if desired, and serve immediately.

Notes

You may need to adjust the total time in the freezer to achieve the desired texture. Removing it earlier will yield a less frozen texture, leaving it in longer will yield a more solid or sorbet-like texture.

Once frozen, transfer to an enclosed freezer-safe container and eat within one month for best results.

Nutrition