Raspberry Granita

A Tart Treat for Muggy Days
frozen raspberry being mashed and broken up
Prep Time: 
30 minutes, plus 3 hours freeze time
Number of Servings: 
Serves 6


  • 4 cups fresh raspberries
  • 13 cup honey
  • Zest of 1 organic lemon
  • 1 Tbsp lemon juice


  1. Toss raspberries with honey, lemon zest, and lemon juice in a bowl. Let sit for 20 minutes.
  2. Mash mixture with back of a large spoon or potato masher until mixture is well blended. Don’t mash so much that mixture becomes a purée.
  3. Transfer mixture to a 9-inch square metal pan. Place pan in freezer, covered, for 1 hour.
  4. Remove pan from freezer and stir mixture with a fork, breaking up frozen sections. Return pan to freezer and freeze until firm, about 2 more hours.
  5. Remove pan from freezer and, with a fork, use a chopping motion to break granita up into flakes. Serve.
Nutrition Info: 
103 Calories, 1 g Protein, 26 g Carbohydrates, 6 g Fiber, 1 g Total fat (0 g sat), 2 mg Sodium, ★★★ Vitamin C


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The Taste for Life staffers have a wide variety of backgrounds and dietary needs. We're always experimenting in the kitchen, and love to share what we cook—and what we learn in the process.