Berry Granita

Shop Ingredients
Serves 4


1 C berries (these are raspberries)
1 1/2 C coconut water
a few mint leaves


Icy cold and deliciously summery. It’s pretty darn easy to freeze a tray of blitzed up berries, give it a stir a couple of times and then enjoy a cooling homemade granita in the middle of a scorching heatwave with your feet in a bucket of cold water. Put that freezer to good use. *Will also make icy poles if you have icy pole moulds.

And with something this simple, there is full reign to get creative. Add some lemon or lime zest. Coconut water, yoghurt, orange juice, cream or coconut cream (homemade weis bars, anyone?) or just water. Strawberries and cucumber, blueberries and yoghurt, minty watermelon… make it as sweet or tart as you like, balancing the fruit’s acidity with honey, sugar syrup or lemon to taste.

Berry Granita

Blend the berries, coconut water and any extras you like, and pour into a shallow tray or into icy pole moulds. Freeze for 3-4 hours (up to 6 hours for icy poles), fluffing up the granita using a fork after about an hour when it starts to get slushy, and then again when it’s all iced up. And that’s it. Frozen and refreshing, almost as good as diving into a cold body of water on a hot summers day.



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