I have yet to visit the Amalfi coast, but I suppose this is one of those moments where I close my eyes, set the scene, and imagine myself sitting in a lovely cafe, breathing in the salty air and enjoying this dangerously, delicious sweet treat. Sounds like a slice of heaven to me….and cut; back to reality. I’m still here in Michigan. Thankfully, it doesn’t really matter where you are or what time of day, this tasty little sweetness is ridiculously good! It’s incredibly simple, but very important to make sure you use fresh ricotta from your market so the flavors taste best. This refreshing ricotta granita does this perfect dance of bold tanginess & smooth sweetness in your mouth leaving you in a state of bliss. You can prep the granita a few days ahead and simply keep on hand, which makes it the perfect ending to any meal at a moment’s notice for a friend’s visit or date night.
What you'll need
- ⅔ cup strained fresh lemon juice, about 2 medium lemons
- ¼ cup strained raspberry juice from ½ cup thawed frozen raspberries
- 1 cup water
- ¾ cup sugar, plus 1 tablespoon
- ¾ cup fresh whole milk ricotta cheese
- 2 tablespoons lemon zest, for garnish
- Fresh Basil leaves, for garnish
Prep + Cook
- Strain ⅔ cup lemon juice & ¼ cup raspberry juice to ensure you eliminate any seeds.
- Combine 1 cup water and ¾ cup sugar in a saucepan over medium-high heat until the sugar dissolves, about 4-5 minutes.
- Whisk in the lemon & raspberry juice. Pour the mixture into an 8-inch square glass dish. Cover and freeze, stirring occasionally until the mixture becomes slushy. Then, use a fork to scrape the granita once or twice an hour until it is completely made up of ice crystals. (If you make further in advance, make sure to scrape every so often so the ice crystals stay loose.)
- In a small bowl, add the ricotta, remaining 1 tablespoon of sugar, pinch of salt and mix well.
- Spoon the granita into bowls and top with a scoop of the ricotta. Add a pinch or two of lemon zest along with basil leaves for garnish.
- Serve and ENJOY!
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Author: Jennifer Kuhar