granita in bowls with whipped ricotta

Granita Recipe with Berries + Whipped Ricotta

This Granita Recipe features Wild Berry Lavender Granita with Whipped Ricotta.  It's a gourmet-level icy treat that can be made without any special ice cream equipment!
Yields ~2 1/2 cups Granita
Course Dessert
Cuisine Italian
Prep Time 15 minutes
Cook Time 2 hours
Total Time 2 hours 15 minutes
Servings 4 people
Calories 252kcal
Author Champagne Tastes


  • 2 cups fresh berries (blackberry, raspberry, strawberry etc)
  • 1/2 cup sugar
  • 1 TB dried lavender petals
  • 1 tsp balsamic vinegar
  • 1 tsp lemon juice
  • 1 cup whole milk ricotta
  • 2 tsp sugar


  • Make a simple syrup by mixing the sugar, lavender petals, and 1/2 cup water in a small saucepan. 
  • Bring mixture to a boil, and then simmer 5 minutes. Pour syrup through a mesh sieve into another container. Set aside to cool.
    Note: You might not use all of the syrup in this recipe.  Store any extra in a sealed container in the fridge, and use in your next batch of granita or in lemonade.
  • Put berries into a food processor or blender and purée. Add vinegar and lemon juice to food processor and blend more.  
  • Add 2 TB of the lavender syrup.  Taste mixture, and add more syrup if desired.
    Tip: The mixture should be just slightly sweeter than you prefer, because it will taste less sweet when frozen.  The amount needed will depend on how sweet your berries are, as well as your personal tastes.
  • Pour entire mixture into an 8"x8" pan. 
  • 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.
  • Before serving, mix ricotta and sugar with an electric hand mixer or stand mixer until stiff peaks form. Serve granita and ricotta together.
  • Store leftover granita in an airtight container in the freezer, and leftover ricotta in the fridge.



Calories: 252kcal | Carbohydrates: 38g | Protein: 7g | Fat: 8g | Saturated Fat: 5g | Cholesterol: 31mg | Sodium: 53mg | Potassium: 106mg | Fiber: 2g | Sugar: 33g | Vitamin A: 6.2% | Vitamin C: 2.9% | Calcium: 13.3% | Iron: 2.1%