Yum! Easy, festive and delicious. For the holidays, we prepared this light dessert and served it with an assortment of our Christmas cookies. It was a refreshing way to end a somewhat heavy meal.
However, Barry warns, “Don’t eat it too fast or you’ll get brain freeze!”
Cran-Ginger Granita Makes 8 servings
3 cups cranberry juice drink, divided
1/2 cup granulated sugar or use less (1/3 cup is plenty for me)
1 (12 oz.) can ginger ale
1. Combine 1 cup cranberry juice drink and sugar in a 2-qt. saucepan. Cook over medium heat until sugar dissolves. Remove from heat and cool completely.
 |
| Heat just long enough to dissolve sugar. |
2. Combine cran-syrup with remaining 2 cups juice and ginger ale.
3. Pour into 3 ice cube trays, and freeze about 1 1/2 hours or until almost frozen (may take longer).
 |
| A good use for ice cube trays! If you don't have any, pour a shallow layer of liquid into a pan. |
4. Transfer cubes to a blender or food processor, and pulse until slushy.
 |
| Blending incorporated air and lightens the color of the granita. |
5. Pour slush into a 9” x 9" pan, and freeze about 3 1/2 hours or until frozen.
6. To serve, scrape granita (in pan) with tines of a fork until fluffy. Spoon into dessert glasses, garnish with a mint leaf if desired, and serve immediately.
 |
| Scraping the fork across the frozen mixture creates a fluffy, icy dessert. |
