Stunning to serve, insanely easy to make: cranberry-lime granita.
This recipe is part of the Melissa’s Produce Citrus Recipe Challenge in honor of Alex’s Lemonade Stand, this Saturday, July 25th in San Diego.
I’m encouraging you, my generous readers, to appreciate your healthy children, nieces, nephews, and grandchildren and pay it forward this week. Donate any amount to the Miller Tribe’s fundraising effort here. All donations are tax-deductible.
If you’re in San Diego, come out and support the stand!
3366 Adams Avenue from 10 am – 6 pm
Lemonade, games, music, Star Wars characters, silent auction items including a gorgeous citrus basket from Melissa’s Produce, discounted Legoland tickets, bake sale (including gluten-free goodies from me), discounted Hess Fest tickets, and more
Hess Fest on Grim Street between North Park Way and University
Please visit these supporters of the event on Saturday, thank them for their generous donations, and ask about their special food and drink items!
Blind Lady Ale House
Ponce’s Mexican Restaurant
Thorn Street Brewery
Now, on to my citrus recipe, which is courtesy of limes from Melissa’s Produce. I love Melissa’s, and I love citrus in general. (It’s a migraine trigger, so I had to test each type of citrus individually last year. Grapefruit is the main problem for me.)
I am a big fan of making granitas in the summer, as I think they are magical. No need for an ice cream maker. You just need a shallow baking dish, a fork, and space in your freezer. For this one, I combined unsweetened cranberry juice, fresh lime juice and zest, and just enough natural sweetener to make it dessert. It’s still fairly tart and would be a great palate cleanser if you’re into serving multi-course meals that require palate cleansing.
Here’s a how-to video on the granita technique, where I’m making prickly pear cactus sorbet and syrup. If you watch closely you’ll see my Golden Angel Buddy Girl in the left corner of the screen. She always wanted to see what I was up to in the kitchen.
low-sodium, vegan, vegetarian, gluten-free, reduced-sugar diets
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Required FTC disclosure: Melissa’s Produce sent citrus to my fellow food bloggers for this challenge. I was not compensated for this post.
- 2 cups cranberry juice (unsweetened)
- 1/2 cup agave syrup or honey
- 1/4 cup lime juice (fresh) plus zest from the limes
- Zest the limes, then combine the rest of the ingredients.
- Pour into a shallow baking dish and place in the freezer for 2 hours.
- Rake with a fork, breaking up any frozen bits. Return to the freezer.
- Check every hour, continuing to rake with a fork until you have fluffy crystals. Store in an airtight container. Melts quickly once served.