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    Home » Dessert

    Berry Granita with Whipped Ricotta

    Published: May 30, 2018 · Modified: Nov 16, 2023 · 8 Comments

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    Jump to Recipe Save Recipe Saved!

    This berry granita is made with fresh or frozen berries and lavender simple syrup, and is served with whipped ricotta. No ice cream maker needed!

    granita in bowls with whipped ricotta.


    A few summers ago, I wandered aimlessly with the husband through the blistering heat of the Tuscan sun, eating as many cold things as possible.

    I mostly ate gelato, because well-- gelato.

    Along the way, however, I also found myself devouring gelato-filled cannoli-- a miraculous treat that I did not know existed-- and of course, granita.

    What is Granita?

    Granita is an icy frozen treat that's traditionally made with water, sugar, and lemon juice.

    Fancy Dinner Factoid: Granita can also be served as a palate cleanser between meal courses.    

    My favorite thing about this berry granita (and actually, any flavor granita) is that it's ridiculously easy to make at home, no ice cream maker required.  

    This granita recipe features berries, lavender syrup, and whipped ricotta.

    Want more frozen treats? Try this lemon basil granita, strawberry basil sorbet, mango sorbet, mint chocolate ice cream, strawberry cheesecake ice cream, and mango frozen yogurt.

    Using Wild Berries

    If you're using wild berries, make sure to taste them first.

    Sometimes wild berries are incredibly sweet, but sometimes they're not nearly as sweet as store-bought.

    If they're tart, you might want to make extra simple syrup.

    Sweeten the granita to taste before freezing. It should be just a little bit sweeter than you want before it goes into the fridge, because things taste less sweet once frozen.

    How to Make Berry Granita

    All granita recipes will tell you the same thing-- blend the ingredients together, stick them in the freezer, and scrape, scrape, scrape.

    Fruit mixture before freezing.
    Granita Before Freezing

    Every 30 minutes for 2 hours, rake the mixture back and forth with a fork.  Raking it will help keep ice crystals from forming, and keep it from setting into a giant frozen, delicious (but impossible to eat) block of ice.

    Yes, you really do need to remember to scrape it, which might seem annoying, until you remember that it's hot outside, and sticking your head in the freezer isn't really a bad thing.

    I recommend setting a kitchen timer.

    granita after freezing.
    Granita After Freezing

    What if I Forget to Stir the Berry Granita?

    If you forget to scrape your granita with a fork, you might need to leave it on the counter for a few minutes to let it thaw.  Once it's thawed enough, rake it with a fork.

    Your granita will probably have bigger ice crystals.  It'll still be delicious.

    The ricotta is here to cut the sweetness, and add a creamy texture to this icy dish.

    Serve the granita with a dollop of whipped ricotta on top.  Take a bite, close your eyes, and pretend you're in Italy.

    granita in bowls with whipped ricotta.

    Want more COLD DESSERTS?  Try these: Kefir Ice Cream, Cherry Chocolate Chip Milkshake, and Kombucha Popsicles

    granita in bowls with whipped ricotta
    Print Recipe Save Recipe Saved!
    5 from 4 votes

    Berry Granita with Whipped Ricotta

    This berry granita is made with fresh or frozen berries and lavender simple syrup, and is served with whipped ricotta. No ice cream maker needed!
    Author: Sarah Trenalone
    Prep Time15 minutes mins
    Cook Time2 hours hrs
    Total Time2 hours hrs 15 minutes mins
    Course: Dessert
    Cuisine: Italian
    Diet: Gluten Free, Vegetarian
    Servings: 4 people
    Calories: 252kcal
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    Ingredients

    Berry Granita:

    • 2 cups fresh berries (blackberry, raspberry, strawberry etc), fresh or frozen
    • ½ cup water
    • ½ cup sugar
    • 1 tablespoon dried lavender petals
    • 1 teaspoon balsamic vinegar
    • 1 teaspoon lemon juice

    Whipped Ricotta (Optional):

    • 1 cup whole milk ricotta
    • 2 teaspoons sugar

    Instructions

    • If using frozen berries, set them out to thaw before proceeding.
      Make a simple syrup by mixing the sugar, lavender petals, and ½ cup water in a small saucepan. 
      Bring mixture to a boil, and then simmer 5 minutes. Strain out the lavender by pouring syrup through a mesh sieve into another container. Set aside to cool.
    • Put berries into a food processor or blender and purée. Add vinegar and lemon juice to food processor and blend more.  
      Add the lavender syrup and blend again.
    • Pour entire mixture into an 8"x8" pan or a medium casserole dish.
      Set pan uncovered on a level surface in the freezer for 2-3 hours, scraping with a fork every 30 minutes. Pay extra attention to the edges, making sure to scrape the frozen fruit mixture away from the side of the container. When it's ready, your granita should be a light and flaky mixture.
      Tip: Set a timer so that you don't forget to scrape the granita.
    • Optionally, make the whipped ricotta before serving. Add ricotta and sugar to a bowl and mix with an electric hand mixer or stand mixer until stiff peaks form. Serve the ricotta on top of the granita.
    • Store leftover granita in an airtight container in the freezer, and leftover ricotta in the fridge.

    Notes

    Yields ~2 ½ cups Granita

    Nutrition

    Calories: 252kcal (13%) | Carbohydrates: 38g (13%) | Protein: 7g (14%) | Fat: 8g (12%) | Saturated Fat: 5g (31%) | Cholesterol: 31mg (10%) | Sodium: 53mg (2%) | Potassium: 106mg (3%) | Fiber: 2g (8%) | Sugar: 33g (37%) | Vitamin A: 310IU (6%) | Vitamin C: 2.4mg (3%) | Calcium: 133mg (13%) | Iron: 0.4mg (2%)
    Tried this recipe?Leave a comment and rating below!

    Granita recipe adapted from: Epicurious / Ricotta recipe adapted from: Food Network

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    About Sarah Trenalone

    Sarah is the primary creator at Champagne Tastes. She's a photographer, food writer and traveler, and is certified in Backcountry Kitchen and Backcountry Navigation from the Colorado Outward Bound School and Identifying Wild Plants from Backpacker.

    5 from 4 votes

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    Comments

    1. Dawn @ Girl Heart Food says

      June 27, 2016 at 12:00 pm

      5 stars
      This looks so refreshing & perfect for Summer 🙂 Love the ricotta served with it! Who would have thought of the combo? Great little factoid about being a palate cleaner. Plus, it's a great excuse to eat this between meals, lol. More dessert for me please 😉 Yum!!

      Reply
      • champagne-tastes says

        June 27, 2016 at 6:55 pm

        Right!?! "Uh yes, I'll take dessert between courses... and after" haha

        Reply
    2. Peter Block says

      June 29, 2016 at 10:15 pm

      5 stars
      Such great colors in this granita. I like that this is a light dessert too.

      Reply
      • champagne-tastes says

        June 29, 2016 at 10:22 pm

        Thanks! I love light fruity desserts 🙂

        Reply
    3. Natalie Tamara @TheTofuDiaries says

      June 30, 2016 at 3:57 am

      5 stars
      Berries and lavender sounds like such a wonderful combination. If we ever get any sunshine here this summer, I need to make this!

      Reply
      • champagne-tastes says

        June 30, 2016 at 11:35 pm

        Aww I hope you get sunshine!!

        Reply
    4. Kitty says

      August 28, 2018 at 10:03 pm

      5 stars
      It's been so hot here. This would be so nice and cooling! Do you think I could use fresh lavender?

      Reply
      • champagne-tastes says

        August 29, 2018 at 2:51 am

        Thanks Kitty! I haven’t tried making the syrup with fresh lavender, but it should work! You probably need to double the amount.

        Reply
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    Hi, I'm Sarah! I'm a traveler who loves to eat.   Follow along to join me on my next adventure-- in food or on the road.

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