Red currant and raspberry granitaTotal time: About 25 minutes, plus chilling and freezing time for the granita
Servings: Makes about 1 pint granita
Elizabeth David. The granita is best eaten the day it is made. The flavor of the currants dissipates over time.
1/4 pound red currants, about 1 scant cup
1/2 pound raspberries, about 2 cups
1 tablespoon fresh lemon juice
1/2 cup sugar
1. In a blender, purée the currants with the raspberries. Press them through a stainless steel or nylon sieve (wire discolors the fruit) into a medium bowl, and add the lemon juice.
2. In a medium saucepan, bring one-half cup of water and the sugar to a boil. Boil until the mixture is a light syrup consistency, 4 minutes (for a more dense sorbet, boil until the syrup is thick, 7 minutes). Cool for a few minutes.
3. Stir the currant and raspberry mixture into the sugar syrup. Place the granita in a large glass baking dish, cover loosely with foil and allow to freeze, 2 to 2 1/2 hours.
4. Ten minutes before serving, transfer the granita to the refrigerator to soften. Serve.
Each serving:47 calories; 1 gram protein; 12 grams carbohydrates; 2 grams fiber; 0 fat; 0 saturated fat; 0 cholesterol; 0 sodium.